Tender Raw Mango Chutney is a very popular side dish recipe with steamed rice or any paratha in South India. Tender Raw Mango Chutney is prepared in many ways in different parts of India with different tastes.I am preparing one of the popular variety of Tender Raw Mango Chutney prepared in Maharashtra.
Tender Raw Mango Chutney is very simple recipe prepared very easily with in minutes. This Tender Raw Mango Chutney is very delicious and tasty recipe prepared with tender raw mango along with green chilly , flavored with garlic. Tender Raw Mango Chutney is very healthy as it is packed with vitamin C rich raw mango. Raw mango is very healthy as it lowers the cholesterol levels in the body and prevents heart disorders.
Try this spicy and yummy Tender Raw Mango Chutney recipe at your home and enjoy the taste of Maharashtra Cuisine . Visit my food blog on every Saturdays for unique and tasty recipes.
Preparation time – 10 minutes
Grinding time – 5 minutes
Total time – 15 minutes
Serves – 4 to 5 people
- 1 cup grated raw mango
- 3 tbsp fresh grated coconut
- 1 tbsp fried gram or roasted channadal (hurekadale )
- 6 garlic pods
- 3 to 4 green chilly
- 1 1/2 tbsp sugar or as per your taste
- Salt to taste
- 1/4 tsp turmeric powder
- 1 tsp ghee
- 1/4 tsp mustard seeds
- 1/4 tsp cumin seeds
- 1/2 tsp black gram
- Pinch of asafoetida
- 1 red chilly
Take out the peel of the raw mango and grate the mango.
Transfer the grated raw mango in a mixer jar.
Roast green chilly and garlic with little ghee slightly and keep aside .
Add in fresh coconut , roasted channadal , garlic , green chilly ,salt , sugar to the mixer jar and grind to fine paste.
Heat the oil in tempering pan and add mustard seeds and cumin seeds and allow to crackle.
then add black gram and saute till golden brown.
Add asafoetida , red chilly and curry leaves in hot oil and switch off the flame.
Now the tempering is ready, pour the tempering on chutney and mix it properly.
Tender Raw Mango Chutney is ready.
Enjoy this Tender Raw Mango Chutney with any paratha or regular meal.
- You may use jaggery instead of sugar.
- You may replace dry copra with fresh grated coconut.
- You may use thothapuri mango instead of any other mango.
- You may store this chutney in the fridge for three days.
- You may store this chutney in the fridge for fifteen days if you have used dry copra , roasted garlic and roasted green chilly.