Coconut Mango Chutney

by shalinivenkatesh

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You will find that many homes have their own variations of this flavorful coconut-mango chutney recipe.
Whatever the variation, once you taste this wonderful combination of mango-coconut chutney, you are hooked..:)

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Coconut Mango Chutney recipe - How to make Coconut Mango Chutney

Tags

different kinds of Indian chutney

Cooking Time: 0 mins Total Time: 0 mins 4
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Ingredients

1 cup freshly grated coconut (you can also cut the coconut into thin slices)
1/2 cup raw mango cubes, peeled (if the mango is too tangy reduce to ¼ cup)
3 to 4 green chillies
salt to taste

For tempering:
1 tsp mustard seeds ( rai / sarson)
8 to 10 fresh curry leaves (kadi patta)
a pinch of asafoetida (hing)
1 tsp oil
3/4 tsp urad dal (split black lentils) (optional)
1 whole dry kashmiri red chilli (optional)

Method

Saute the green chillis in a tsp of oil for a few seconds. keep aside.
Grind the coconut, mango pieces, sautéed green chillies and salt to a coarse paste by adding little water.
A stone mortar is recommended to crush them but you can use a blender too. (the flavor of the stone crushed chutney (pachadi) is far more superior to the blender-ground pachadi)
Heat oil in a small pan.
Add the mustard seeds and let them splutter.
Add the split black gram and let it brown.
Add the curry leaves and dry red chilli and toss them till the flavors come out.
Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.
Serve with hot steamed rice and ghee.
You can also serve with dosas and idlis.