Raw Mango Coconut Chutney

Name: Raw Mango Coconut Chutney
Cuisine: Indian
Ingredients: 1 Raw Mango; 1/2 cup Freshly Grated Coconut; 1 tbsp Coconut Oil; 1 tsp Roasted Chana Dal; 1 tsp Urad Dal; 1 tsp Sesame Seeds; Asafoetida (Pinch); 4 Dried Red Chillies (Bedgi); Salt to Taste; Water (As Required); 1 tsp Coconut Oil; 1/4 tsp Mustard Seeds; 1/4 tsp Cumin Seeds; Asafoetida (Pinch); 1 sprig Curry Leaves

Rosalyn John @rosalyn_kitchen227

#SFR

Summer Fruits Recipe Challenge.

Spicy, Tangy and Delicious South Indian Style Raw Mango Coconut Chutney also known as Pachadi, made with few fresh ingredients. Serve this amazing chutney as a condiment with any South Indian style breakfast recipes like idli, dosa, uthappam, upma etc. When serving with breakfast items, add curd or warm water to make a thin consistency. This chutney is usually served with hot steamed plain rice and a spoon of desi ghee hence it is ground coarsely and thick in consistency.

#SFR

Summer Fruits Recipe Challenge.

Rosalyn John @rosalyn_kitchen227

#SFR

Summer Fruits Recipe Challenge.

#SFR

Summer Fruits Recipe Challenge.

Saved

Ingredients

For Chutney:
1Raw Mango
1/2 cupFreshly Grated Coconut
1 tbspCoconut Oil
1 tspRoasted Chana Dal
1 tspUrad Dal
1 tspSesame Seeds
Asafoetida (Pinch)
4Dried Red Chillies (Bedgi)
Salt to Taste
Water (As Required)
For Tempering:
1 tspCoconut Oil
1/4 tspMustard Seeds
1/4 tspCumin Seeds
Asafoetida (Pinch)
1 sprigCurry Leaves

Saved

Steps

1

Wash, peel and chop the mango. Transfer it into a blender/grinder alongwith the freshly grated coconut.
2

Add salt and little water.
3

Heat oil in a tadka pan. Add the roasted chana dal, urad dal, sesame seeds, asafoetida. Stir fry until they turn light golden in color. Add the dried red chillies and switch off the flame immediately. Fry them until the chillies turn brown in color. Remove the pan from the stove and let it cool completely.
4

Add the sauted mixture to the blender and blend it to a coarse paste by adding water in between for desired consistency.
5

Transfer the coarsely ground chutney into a serving bowl. Now for the tempering, in a tadka pan, heat oil. Add mustard seeds and allow it to crackle. Add cumin seeds, asafoetida and curry leaves. Switch off the flame and pour this tempering over the chutney.
6

Delicious, Spicy and Tangy South Indian Style Raw Mango Coconut Chutney is ready. Mix it until well combined.
7

Served this amazing chutney with suji poha cheela. You can serve this amazing chutney as a condiment with any South Indian style breakfast recipes like idli, dosa, uthappam, upma etc. When serving with breakfast items, add curd or warm water to make a thin consistency.
8

This chutney is usually served with hot steamed plain rice and a spoon of desi ghee hence it is ground coarsely and thick in consistency.
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