Raw Mango and Coconut Chutney | How to make Raw Mango and Coconut Chutney

By hema krishnamohan  |  17th Oct 2016  |  
4 from 1 review Rate It!
  • Raw Mango and Coconut Chutney, How to make Raw Mango and Coconut Chutney
Raw Mango and Coconut Chutneyby hema krishnamohan
  • Prep Time

    15

    mins
  • Cook Time

    10

    mins
  • Serves

    4

    People

17

1

About Raw Mango and Coconut Chutney Recipe

I was looking for an authentic pachadi, with raw mango and fresh coconut. This one is unique among all mango preparations.

Raw Mango and Coconut Chutney is a delicious dish which is liked by people of all age groups. Raw Mango and Coconut Chutney by hema krishnamohan has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Raw Mango and Coconut Chutney at many restaurants and you can also prepare this at home. This authentic and mouthwatering Raw Mango and Coconut Chutney takes 15 minutes for the preparation and 10 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Raw Mango and Coconut Chutney is a good option for you. The flavour of Raw Mango and Coconut Chutney is tempting and you will enjoy each bite of this. Try this Raw Mango and Coconut Chutney on weekends and impress your family and friends. You can comment and rate the Raw Mango and Coconut Chutney recipe on the page below.

Raw Mango and Coconut Chutney

Ingredients to make Raw Mango and Coconut Chutney

  • mango (peeled and grated) 1 cup
  • Grated fresh coconut 1/2 cup
  • fenugreek/methi seeds 2 tsp
  • mustard seeds/rai 1/2 tsp
  • turmeric powder/haldi 1/2 tsp
  • asafoetida 1/2 tsp
  • oil 2 1/2 tsp
  • tamarind pulp 2 tsp
  • Green chilli 4 nos
  • curry leaves a few
  • salt to taste

How to make Raw Mango and Coconut Chutney

  1. Peel and grate mango.
  2. Grate fresh coconut and keep aside.
  3. Heat oil in a pan, add mustard seeds and curry leaves. Remove and reserve half of it separately to garnish.
  4. In the same hot oil add methi seeds, asafoetida and fry.
  5. In a mixie jar take grated coconut, green chilli, mango and thick pulp of tamarind, and add the fried mustard seeds and curry leaves, methi seeds, asafoetida, turmeric powder and salt. Grind to a paste without adding water.
  6. Remove and serve topping with reserved fried mustard seeds and curry leaves.

My Tip:

Adding turmeric powder gives a good flavour and colour.

Reviews for Raw Mango and Coconut Chutney (1)

Taahira Laiq2 years ago

would be amazing with dosas!
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