Raw mango chutney| Kacche Aam ki Chutney | Kali Mirch by Smita

Raw Mango Chutney is a piquant and delectable relish that goes very well with quintessential South Indian snacks- Idlis, Dosa and Medu Vada or street food snacks like Moong Dal Pakoda and Batata Vadas or some piping hot Plain Parathas could go really well with this Chutney.

There are several different ways raw Mango Chutney could be made and we are making this chutney 2 ways. In first way, we have combined Mango with fresh Coconut which makes this sweet and tangy chutney and ideal choice with South Indian Breakfast items. In second way, we combine Mango with mint, jaggery and chilies to make it into an exciting sweet, spicy and tangy chutney that your guests would lick clean when you serve it with some hot Pakodas.

So as the summer has just begun to set in, let’s begin the fun with some delicious relishes and what better than seasonal Kacche Aam (raw mangoes). Make these delicious Kacche Aam ki chutney and remember to share your feedback with us in comments section below.

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Raw mango chutney| Kacche Aam ki Chutney | Kali Mirch by Smita

Ingredients

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

Instructions

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.

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