Ingredients
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1 raw mango
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Small knob of ginger
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Kashmiri red chili (soaked in hot water)
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1 Tsp cumin seeds
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1/4 Cup fresh coconut
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1/2 Tsp jaggery powder
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1 Tbsp roasted peanuts or roasted chickpeas lentils
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Salt to taste
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1 Tbsp oil
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Mustard seeds
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Asafoetida
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Curry leaves
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Cut cucumber and coriander leaves (for garnish)
About
Steps
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1
Done
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Peel and chop the raw mango, and add it to the chopper. |
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2
Done
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Optionally, add a small knob of ginger and the soaked Kashmiri red chili. |
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3
Done
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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. |
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4
Done
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Lastly, add salt to taste and 1 tbsp of water to help blend into a smooth paste. |
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5
Done
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In a separate pan, heat 1 tbsp oil and add mustard seeds, asafoetida, and curry leaves for tempering. |
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6
Done
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Garnish the chutney with cut cucumber and coriander leaves, then pour the prepared tempering over it. |
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7
Done
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Serve this unique Raw Mango and Coconut Chutney with chapati, paratha, poori, dal rice, plain rice, or as a dip with chips. |
