Summer without mango; cannot be imagined, isn’t it? When I say this, I know focus goes on mango as fruit. It is not the case. People use raw mango in cooking as much as they do ripe mangoes right? Be it drink aam panna or raw mango spicy curries. There are varieties of pickles recipes using mango and ultimately mango rice! It is so versatile fruit & no need of mentioning its taste and how it works as appetizer.
Today I am sharing a recipe from coastal Karnataka/ Karavali, which is mango chutney. Again there are two variations possible - red chutney by using dry red chillis or green/white chutney using green chillis. Best option of green chillis would be jeerige menasu/ bird’s eye chillis/ gandhari menasu (smallest variety of chillis grown in malnadu & Dakshina Kannada. Mango varieties such as nekkare /wild varieties will go best. Banganpalli works best too as it has unique flavour.
I am sharing the recipe of mango chutney with green chillis today. It is so simple with minimal ingredients & except seasoning there is no fire required in making this.
Preparation time: 10 minutes
Raw mango/ unripe mango – 1 small / ½ of large large (tender/ medium the better)
Freshly grated coconut - ½ cup
Green chillis – 3 – 4, adjust according to your taste
Salt – 1 tsp
Ingredients for Seasoning:*
Coconut oil – 2 tsp
Mustard seeds – ½ tsp
Curry leaves – 1 sprig
- Wash raw mango clean, cut & discard stalk portion. Chop roughly after removing seed.
- Take grated coconut, mango pieces, green chillis, salt in a mixie jar and grind to make smooth chutney with little water added.
- Transfer to serving bowl.
- Prepare a seasoning/ tadka (optional) of mustard seeds in coconut oil. On spluttering, add curry leaves and add to chutney. Mix well.
- Serve this chutney with rice & a dollop of ghee (preferably matta rice ganji) or with neer dosa which works as a great combination.