आम और नारियल की चटनी
Throughout the whole season of mangoes, a large variety of dishes are prepared across the country. All these dishes, whether sweet or savoury, are relished by all. Being the most favourite, the king of fruits stands on top with its unmatched versatility
CHUTNEYS LIFT THE FLAVOUR OF OUR MEALS!
Chutneys are the best condiments for our meals. The most loved chutneys are with mangoes and all of them are prepared with different methods. Most of the time I make raw mango chutney with my mom’s method but this time I decided to make it with another version by adding fresh coconut. This variation is prepared in the South with partially ripened mangoes which are neither too sweet nor tangy. I too have used a half-ripe or partially ripened one, to make it authentic to serve it with maddur vada, which is a Karnataka delicacy. This flavoursome chutney is given a tadka of cumin, whole red chillies mustard seeds and curry leaves as a final touch.
• Half ripened mango – 1 no ( approx 1 cup cubes)
• Grated fresh coconut – 1 cup
• Green chillies – 1-2 nos
• Chopped ginger – 1/2 inch piece
• Salt – 1 tsp
• Lemon juice – 2 tsp
INGREDIENTS FOR TADKA/TEMPERING
• Any cooking oil – 2 tsp
• Mustard seeds/sarson dana- 1 tsp
• white/split urad dal – 1 tsp
• Whole red chillies – 1-2 nos
• Curry leaves – 8-10/ a small bunch
HOW TO MAKE MANGO-COCoNUT CHUTNEY?
Blend mango, coconut, green chilly, and ginger to a fine paste
Add salt and lemon juice and mix well. Keep aside and prepare for tempering/tadka
1- Heat oil in a pan and add mustard seeds, cumin seeds, whole red chillies and curry leaves
2- Let them crackle and add to the mango-coconut paste
3- Mix this tadka well and the mango-coconut chutney is ready to serve with roti, parantha, idlis or vada
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