Tangy Raw Mango Chutney (ಮಾವಿನ ಚಟ್ನಿ)

This tangy raw mango chutney is a popular condiment in Udupi cuisine, known for its refreshing flavor and versatility. It pairs perfectly with dosa, idli, rice, or even as a spread for sandwiches.

Vegan Gluten Free Condiment Udupi Chutney Raw Mango
Tangy Raw Mango Chutney (ಮಾವಿನ ಚಟ್ನಿ)

Ingredients

  • 2 raw mangoes, peeled and grated
  • 1/2 cup grated coconut
  • 2-3 green chilies
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon asafoetida (hing)
  • Salt to taste
  • 1 tablespoon oil
  • 1 teaspoon urad dal (split black gram)
  • 1 teaspoon chana dal (split chickpeas)
  • A few curry leaves

Instructions

  1. In a blender, combine the grated raw mango, grated coconut, green chilies, and salt. Blend to a coarse paste without adding water.
  2. Heat oil in a pan and add mustard seeds. Once they splutter, add urad dal, chana dal, and curry leaves. Sauté until the dals turn golden brown.
  3. Add asafoetida and the blended mango-coconut mixture. Cook for 2-3 minutes, stirring occasionally.
  4. Remove from heat and let the chutney cool to room temperature before serving.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
5 minutes
Total time:
15 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
30kcal
Carbohydrates
8g
Fat
0g
Protein
0g

Supplies

Blender Pan

Tools

Spatula Knife

Serving suggestions

Serve this tangy raw mango chutney with dosa, idli, or steamed rice for a delightful South Indian meal.

Tips & tricks

Adjust the quantity of green chilies based on your spice preference. You can also add a tadka (tempering) of mustard seeds, red chilies, and curry leaves for extra flavor.

Cost

$5