Coconut & Raw Mango Chutney

 

          Chutneys are an integral part of a South Indian breakfast meal. As mango is in season, I added few mango pieces to the coconut chutney for a bit of a tang. You can also make it spicy accordingly. The tempering to the end product gives a nice flavour and aroma to the chutney. This refreshing and yummy chutney can be enjoyed with idli, dosa, uttapam, vada or upma. 

          This chutney also goes by the name of Kobbari Mamidikaya Pachadi in Andhra. However, red chilies are generally used in it to give a rich red colour to the chutney. 

          It is very commonly made in all Andhra homes and is sometimes had with steamed rice with a dollop of ghee and papad. It tastes simply divine and so satisfying.

          Actually Chutneys are very versatile. You can have it as a spread on sandwiches or parathas for a quick meal on the go. So go ahead make a bowlful of this delectable spicy and tangy chutney and store in an air tight container in the refrigerator for 3-4 days. It is quite handy at times. 

 

• 1 cup fresh grated coconut
• 1/4 cup raw mango, chopped
• 1-2 green chilies
• 1-2 garlic cloves
• 1/3 cup roasted chana dal
• salt to taste 

Tempering - 

• 1 tbsp. oil
• 1/2 tsp. mustard seeds 
• 1/4 tsp. asafoetida 
• 1 sprig curry leaves 
• 1 tsp. urad dal

          Grind the coconut with rest of the ingredients into a smooth paste by adding required quantity of water. Transfer to a serving bowl.

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the asafoetida, urad dal and curry leaves. 

          Sauté for a few seconds till the dal changes colour. Switch off the flame and pour this tempering on the ground chutney. Mix it well and enjoy as a side dish with dosa, idli, uttapam or upma.