Mangai Chutney Recipe (Raw Mango) - Girijapaati Style

When it's summer and there’s a tempting abundance of mangoes across so many varieties in India, we want to enjoy this King of Fruits at every meal.  

This year, Girijapaati brings you a series of delicious recipes that can be enjoyed over many days or made all on one day for a mango feast, preferably served on a fresh banana-leaf. (Scroll to the end for the links to the other recipes - from spicy to sweet, we have a mango recipe for every palate.)

MANGO CHUTNEY RECIPE (Raw Mango Chutney)

Serves 4

Ingredients:

Sour Raw Mango (peel & cut) – 80 gms

Fresh Coconut pieces – 50 gms

Dried Red Chillies – 10 gms

Onions (chopped) – 20 gms (use mini onions if available)

Rock Salt – to taste (approx. 3 gms)

For the seasoning (approx. - adjust for taste):

Cooking Oil – 1 tbsp

Mustard Seeds – 1 tsp

Urad Dhal – 1 tsp

Curry Leaves – 3 gms

1. Grind together the dried red chillies, coconut pieces and salt, with a splash of water, to form a coarse paste.
2. Add the mango pieces, along with a bit more water, and grind till well-combined and a bit finer but not too smooth. Taste and adjust for salt.
3. Add the onions and grind again. Don’t over grind, as the onions may become to strong. (You can also add garlic at this point, based on taste preferences).
4. Make a tadka of oil, mustard seeds, urad dhal, curry leaves and add to the chutney.
5. For rice you can serve with gingelly oil / ghee before adding the tadka.
6. For dosais and idlies, serve after seasoning with the tadka.
7. Serve with lots of love.

For more summer mango recipes, click on the links below:

Mangai Sadam Recipe (Raw Mango Rice)

Mangai Morkhuzhambhu Recipe (Mango Yoghurt Curry)

Mangai Pachadi (Manogo Jaggery Relish)

Mangai Curry (Cut Raw Mango Pickle)