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Raw Mango Coconut Cucumber Chutney

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Ingredients

1 raw mango
Small knob of ginger
Kashmiri red chili (soaked in hot water)
1 Tsp cumin seeds
1/4 Cup fresh coconut
1/2 Tsp jaggery powder
1 Tbsp roasted peanuts or roasted chickpeas lentils
Salt to taste
1 Tbsp oil
Mustard seeds
Asafoetida
Curry leaves
Cut cucumber and coriander leaves (for garnish)

Raw Mango Coconut Cucumber Chutney

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Ingredients

About

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Raw mango coconut cucumber chutney is a refreshing South Indian condiment. It combines the tanginess of raw mangoes, creaminess of coconut, and freshness of cucumber. Typically seasoned with mustard seeds, curry leaves, and green chilies, it offers a burst of flavors. This chutney pairs well with dosas, idlis, or as a side to rice dishes. Its cooling properties make it a perfect accompaniment for spicy dishes.

 

Steps

1
Done

Peel and chop the raw mango, and add it to the chopper.

2
Done

Optionally, add a small knob of ginger and the soaked Kashmiri red chili.

3
Done

Add 1 tsp cumin seeds and coarsely grind the mixture. Add 1/4 cup fresh coconut, 1/2 tsp jaggery powder, and 1 tbsp roasted peanuts or chickpeas lentils. Coarsely grind again.

4
Done

Lastly, add salt to taste and 1 tbsp of water to help blend into a smooth paste.

5
Done

In a separate pan, heat 1 tbsp oil and add mustard seeds, asafoetida, and curry leaves for tempering.

6
Done

Garnish the chutney with cut cucumber and coriander leaves, then pour the prepared tempering over it.

7
Done

Serve this unique Raw Mango and Coconut Chutney with chapati, paratha, poori, dal rice, plain rice, or as a dip with chips.

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Moong Waffles
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Thai Panang Curry
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Moong Waffles