Yet another Chutney with the “King of the fruits” MANGO added with few common ingredients. We usually prepare Coconut Mango Chutney in summer season as the raw mangoes are easily available in market. But now a days we get raw Mangoes in all the seasons. So tried recently to accompany with Potato Paratha. The taste of this Chutney differs from that of other Chutney. This Chutney can be served with common dishes like Dosa, Idli, Paniyaram and with hot rice too.
- Grated Coconut – 1 and 1/4 Cup
- Grated Raw Mango – 1 and 1/2 Tbsp or 2 inch pieces (Chopped into small pieces)
- Green Chillies – 2 Medium sized
- Coconut Oil or Sunflower Oil – 1 and 1/2 tsp
- Mustard Seeds – 1/2 tsp
- Urad Dal / White Lentils – 1/4 tsp
- Curry Leaves – 4-5
Preparation Time : 10 min
How to Make Coconut Mango Chutney :
- Put the Grated Coconut, Grated or chopped Raw Mango, Green Chillies and Salt to a mixer jar and grind to Chutney consistency.
- Adjust the thickness by adding water to the Coconut Mango Chutney and transfer to a bowl.
- Now the seasoning part. Heat Oil in a small frying pan or kadai. Once the Oil is hot, add Mustard Seeds. As they splutter add Urad Dal. Fry till they changes color to golden brown. Now add Curry Leaves and switch off the flame.
- Add this seasoning to the above prepared Coconut Mango Chutney and mix well.
- Always use raw Mangoes. If the Mangoes turn to slight yellow in color the taste of the Chutney changes to sweet.
- Wash the raw mango thoroughly and wipe to dry. Chop off both the corners before grating or slicing.
- Do not use big pieces of raw Mango while grinding. Sometimes the pieces will not grind properly in mixer.
- If you want to store this chutney for 2 days do not use water while grinding. Once the chutney is ready, keep it immediately in refrigerator and remove only 5 minutes before serving.