Coconut & Raw Mango Chutney

Name: How to cook Coconut & Raw Mango Chutney - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2-3 servings
Cuisine: Us

Introduce

Chef :

Bethica Das

Coconut & Raw Mango Chutney

#boxweek16 #chutney - Chutneys are an integral part of a South Indian breakfast meal. As mango is in season, I added few mango pieces to the coconut chutney for a bit of a tang. You can also make it spicy accordingly. The tempering to the end product gives a nice flavor and aroma to the chutney. This refreshing and yummy chutney can be enjoyed with idli, dosa, uttapam, vada, or upma.

Ingredient

Food ration :

2-3 servings

Cooking time :

3-5 minutes

1 cup

fresh grated coconut

1/4 cup

raw mango, chopped

1-2

green chilies

1-2

garlic cloves

1/3 cup

roasted chana dal

As per taste

salt

For

Tempering

1 tbsp

oil

1/2 tsp

mustard seeds

1/4 tsp

asafoetida

1 sprig

curry leaves

1 tsp

urad dal

Cooking instructions

* Step 1

Grind the coconut with the rest of the ingredients into a smooth paste by adding the required quantity of water. Transfer to a serving bowl.

* Step 2

Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal, and curry leaves.

* Step 3

Sauté for a few seconds till the dal changes color. Switch off the flame and pour this tempering on the ground chutney. Mix it well and enjoy it as a side dish with dosa, idli, uttapam, or upma.

Note: if there is a photo you can click to enlarge it

Tag

fresh grated coconut raw mango chopped green chilies garlic cloves roasted chana dal Salt tempering- oil mustard seeds Asafoetida Curry leaves urad dal

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