Mangoes are still there. It’s August and sweet, juicy Indian Mangoes are still available in the UK Market. Can a year get any better than this?
Apart from my eternal love with the mature Indian mangoes, I am falling in love with the less mature, raw, tangy variety these days. And trying to use these green mangoes more and more in my cooking. They help in keeping body temperature down when the Sun blazes outside. Not that “our” Sun does that quite often. But still!
Read more about the health benefits of raw mangoes here.
Although I have this whole list of stuff I can use raw mangoes in, sometimes I do need a little inspiration to try new recipes. So after the successful trial of Raw mango rice and Andhra style Kacche aam ki dal that I made a few days ago, I went ahead and made this raw mango chutney
Both me and S love chutneys and why not? They make such a great accompaniment to the regular dal-roti-sabzi platter. Just a spoonful of any chutney lifts the mood of the entire meal up. And they are super easy to make and a great way to incorporate more vegetables in your diet. It is a no onion garlic recipe and vegan too, so a wider range of people can enjoy it.
I have added a few bits of dried red chilies in this one, plus a small tomato since I was sceptical of using just the mango on its own. But its optional and you can totally skip it. there is another way of making green mango chutney without coconut, and I shall post that soon.
If you are not using Coconut Oil, use mustard oil or Groundnut Oil but NO Olive Oil or sunflower oil for this chutney would do. A dish like this needs an oil base with distinctive flavour to support the taste.
Nutrional information: Rich in Vitamin C, fiber and protein. Good for diabetic and low calorie diet.
Raw mango Chutney | Kacche aam ki chatni
- 1 small mango deseeded and grated
- ½ cup freshly grated coconut
- 2-3 dried red chillies
- salt to taste
For the tempering: (tadka/chaunk/baghar)
- 1 tbsp Coconut oil Amazon
- 1 broken red chilli
- ¼ tsp mustard seeds
- ¼ tsp urad dal
- 1 leaves sprig of curry
Grind mango, coconut, red chillies along with salt, using little water as required. Transfer to a serving dish
Prepare the tempering (tadka/chaunk/baghar): Heat the oil in a small pan. Add in mustard seeds. When they splutter, add in urad dal and curry leaves. Fry for about 15-20 seconds till urad dal starts turning brown.
Turn off the gas and pour this tempering onto the chutney. Serve fresh with Idli, dosa and thalipeeth etc.
Recipe NotesIf you are not using coconut oil, use mustard oil or peanut oil but NO Olive oil or sunflower oil for this chutney would do. A dish like this needs an oil base with distinctive flavour to support the taste.
More chutneys that you might like: