Raw mango chutney| Kacche Aam ki Chutney | Kali Mirch by Smita
Recipe type: Accompaniment
Cuisine: Indian
Chutney First Method (Mango Coconut Chutney): -
  • 1 Cup=100gms grated fresh Coconut
  • 2 Medium sized=150 gms raw Mangoes
  • 4-5 Cloves of Garlic
  • 1-tsp Sugar
  • 4 Green Chilies
  • Salt
Tadka: -
  • Cooking Oil
  • 10-12 Curry Leaves
  • ½-tsp Mustard Seeds
  • ½-tsp Chana Dal (Bengal Gram)
  • Pinch of Asafoetida Powder
Chutney Second Method (Mango Mint Chutney): -
  • 2 Medium sized=150 gms raw Mangoes
  • ½ Cup Mint Leaves
  • ½ Cup=75gms grated Jaggery
  • ½ tsp Turmeric Powder
  • 4-5 Cloves of Garlic
  • ½-tsp roasted Cumin Seeds Powder
  • 4-5 Green Chilies
  • Salt to taste
Chutney First Method (Mango Coconut Chutney): -
  1. Wash and Peel raw mangoes. Grate raw mangoes. After peeling and grating mangoes, it weighs around 75 gms.
  2. Take a grinder jar. Put grated Mangoes. Put grated Coconut, Garlic, Green Chilies, Sugar and Salt to taste. Add some water and grind into fine Chutney.
  3. Fine and Thick Chutney is ready. We have used ¼th Cup water for grinding. Now, we will add a flavorful Tadka to this Chutney.
  4. In a Pan, heat 2-3 tbsp Cooking Oil. Add Chana Dal and cook until it becomes slightly brown. Add Mustard Seeds, Asafoetida Powder and Curry Leaves. Remove from heat and pour this Tadka over Chutney.
  5. Chutney is ready to be served.
Chutney Second Method (Mango Mint Chutney): -
  1. In a grinder jar, put grated Mangoes. Add Mint Leaves. Put Garlic, Green Chilies, Turmeric Powder, Cumin Powder, Salt to taste. Add grated Jaggery and grind into fine and thick Chutney.
  2. Fine and thick Chutney is ready. I have used just 1-tbsp water while making Chutney. Let's serve both Chutneys.
  3. Mango-Mint Chutney can be best enjoyed with Vada, Samosa, Moong Dal Pakodas.
  4. Mango-Coconut Chutney is best enjoyed with South Indian dishes-Idli,Medu Vada, Dosa.
Recipe by Kali Mirch - by Smita at https://kalimirchbysmita.com/kacche-aam-ki-chutney/