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| Raw mango chutney |
This blog post shows you how to make a simple, tangy raw mango chutney using green chilies and asafoetida, a classic South Indian style condiment that's quick, refreshing, and perfect for summer meals.
Made from unripe mangoes, fresh coconut and just a few basic ingredients, this raw mango chutney is full of bold, natural flavor. Mango is a staple during mango season across South Indian Households. The green chili adds heat, the asafoetida (hing) gives it a unique umami touch, and the raw mango brings that signature tartness we all love.
This raw mango green chili chutney is traditionally paired with hot rice, dosa, idli, kanji (rice porridge), or even chapati. It's a no onion, no garlic recipe that's ideal for fasting days or when you're looking for something light and sattvic.
Serves - 4
Ingredients
- Raw mango - 95 gram
- Grated coconut - 60 gram
- Coconut oil - 1 tsp
- Green chilli - 2 gram (1 spicy)
- Asafetida paste - a pinch (or asafetida powder)
- Water - ¼ cup (optional)
- Salt - 1 tbsp
Method
- Wash and peel the raw mango. Remove the stem part. Grate it using a grater, discard the seed.
- In a pan, pour 1 tsp coconut oil, add asafetida paste and fry till color changes then add broken green chilli fry on low flame until aromatic. If you do not have asafetida paste add asafetida powder once you are done with frying green chilli. Do not burn.
- In a mixy grinder, add grated coconut, fried green chilli, asafetida paste, salt as per taste, grated mango and grind without adding water.
- Add little water if required and grind to smooth paste. Consistency should be dry.
- Ready to serve with rice or rice porridge.
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