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RAW MANGO COCONUT CHUTNEY

Mango Went Nuts with Coconut – Chutney Magic!

This tangy raw mango coconut chutney blends the sharpness of semi ripe mangoes with the creaminess of fresh coconut and a hint of roasted spices. Enhanced with green chillies, garlic, and a nutty punch from roasted watermelon seeds, it’s finished with a fragrant South Indian tempering. A perfect side for dosa, idli, or even hot rice, this tropical delight is a must-try chutney that brings a burst of summer flavor to your plate.


EXPLORE DOSA RECIPE'S    

Homemade chutney of raw mango, coconut, and spices with tempering of mustard seeds, chana dal, curry leaves, and red chilli.¯

Pro Tips to Keep the Chutney Drama-Free

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For the best flavor, use semi-ripe mango if the raw one is too sour. Always roast the watermelon seeds for added nuttiness. Add mango in stages while grinding to balance the sourness. Use freshly grated coconut or frozen (thawed) for the best texture. Don't skip the tempering—it adds aroma and crunch. Adjust green chillies to taste. Serve immediately or store in the fridge for a day, but avoid keeping too long to retain freshness.

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     Step-by-Step Recipe : Blender Drama Begins​

INGREDIENTS

- 1 semi ripe mango, chopped with skin

- 2 cups grated coconut

- 2 tbsp watermelon seeds, roasted

- 3 green chillies

- 1 tsp jeera (cumin seeds)

- 3 garlic cloves

- 3 tbsp chopped coriander

**For tempering:**

- 1/2 tsp jeera (cumin seeds)

- 1/2 tsp mustard seeds

- 1/2 tsp chana dal (split chickpeas)

- 10 curry leaves

- 1 red chilli

- A pinch of hing (asafoetida)

- 1 tbsp oil

​Creamy coconut chutney infused with raw mango, garlic, green chillies, and a crunchy tempering—perfect summer side dish.

PREPARATION STEPS

1. **Grinding:**

- In a blender, add the roasted watermelon seeds, green chillies, cumin seeds, garlic, and salt. Grind coarsely.

- Add the chopped semi ripe mango to the blender and grind coarsely again.

- Finally, add the grated coconut and chopped coriander. Grind to a fine consistency.

2. **Tempering:**

- Heat oil in a small pan over medium heat.

- Add the cumin seeds and mustard seeds. Let them splutter.

- Add the chana dal and fry until it turns golden brown.

- Add the curry leaves, red chilli, and hing. Sauté for a few seconds until fragrant.

3. **Final Mixing:**

- Transfer the ground chutney into a bowl.

- Pour the tempering over the chutney and mix well.


Your Raw Mango Coconut Chutney is ready to be served! Enjoy it with rice, dosa, idli, or any other dish of your choice.



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