Saturday, April 15, 2017

Raw Mango Chutney Recipe | Raw Mango and Coconut Chutney | Chutney Recipes for Idli/Dosa | Chef Venkatesh Bhat Recipes - Recipe #15

I am planning to do a roundup post with all the chutney recipes on my blog and hence thought of posting my last chutney recipe from the drafts. I saw this mango chutney in Chef Venkatesh Bhat's show Samayal Samayal and it attracted me to try it. I made few modifications based on my taste buds and prepared the chutney. It came out super delicious and here I am posting it as the 15th chutney recipe. It goes very well with Idli/Dosa. Do check out my other chutney recipes here. Let us move on to the recipe: 
Grated Coconut - 1/2 Cup 
Mango(chopped) - 1/4 Cup 
Ginger - 1/2 inch piece 
Tamarind - a tiny piece(optional) 
Dry Red Chillies - 3 
Salt - as required 
To Temper: 
Oil - 1 tsp 
Mustard Seeds - 1/2 tsp 
Urad Dal - 1/2 tsp 
Curry leaves - few 
Asafoetida - a generous pinch
1. Peel the skin of the mango and deseed it. Chop it into small pieces. In a mixer jar, add the coconut, chopped mango, tamarind, ginger and dry red chillies. Add the required salt.
2. Grind it to a coarse paste by adding a little water.(do not grind it smooth). Then temper it with the items under 'To Temper' and pour it on the ground chutney.
Mix it all together and serve it with Idli/Dosa.
Points to remember:
  • In Chef Venkatesh Bhat's Samayal samayal show, he used the raw mango with skin while making the chutney. You can grind the mango with the skin. However, I have not used it since I don't prefer the skin. 
  • Adjust the coconut and mango based on the sourness of the mango and you can add 2 tbsp of chopped coriander leaves.
  • You can also add onion if you really prefer it.
Warm Regards,
Happy's Cook - Divya

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