1 bowl of conjee with lots of ghee and lots of mango chutney makes a heavenly dinner. Tangy, spicy mango chutney's are prepared in many ways and are eaten with rice, conjee, idli, dosa's etc. Here's are recipes to make raw mango chutney's in different ways. Different tastes and you can have with rice, conjee, idli and dosa's.
1/2 fresh, raw mango
1/2 cup grated coconut
3-4 green chillies
Salt to taste
1st Type: A simple mango chutney to eat with rice, conjee, dosas, idlis
1. Wash the green chillies. Heat a tadka pan, cut each green chili into 3 pieces and add it to the tadka pan. Add few drops of oil and fry the green chillies until they change colour. Keep tossing the green chillies so that they fry all around uniformly.
2. Peel and roughly chop the raw mango.
3. Grind the fried, cooled green chillies, grated coconut, raw mango and salt into a smooth paste using just enough water. Transfer the ground chutney into a bowl and serve along with rice/conjee.
This is a dry, mango chutney, called as ghatte chutney in konkani. It is eaten with rice and conjee as its not watery. However, you can also have idli and dosas with this chutney. You can even add 1/4 cup water to the ground chutney to make it a little watery and to go well with idlis and dosas.
You can add the green chillies without frying. Green chillies when are fried and are added to chutney give a nice and different taste.
2nd Type: Mango chutney perfect for idlis, dosas:
The above simple mango chutney becomes perfect to idlis and dosas when it is a little watery and even more perfect when it is seasoned. Make the above chutney watery by adding 1/4-1/2 cup water and season it.
Seasoning: Heat a tablespoon of oil in a tadka pan, add in mustard seeds. When they start popping, add in curry leaves and 1 red chilli broken into pieces. Fry them for few seconds, add the seasoning to the chutney and mix well. You can even add a pinch of asafoetida powder to the seasoning in the end for extra flavour.
Enjoy this mango chutney with idlis, dosas etc.
3rd Type: Flavourful mango chutney to go with rice, conjee, chapathis as a side dish:
1. Heat a tadka pan, add 5-6 peeled garlic cloves, 3-4 green chillies, each cut into 3 pieces and a few drops of oil. Fry garlic and green chillies until the green chillies change colour. Keep tossing them around so that they fry uniformly.
2. Peel and chop the raw mango. Grind mango pieces, fried garlic, green chillies, salt, grated coconut into a smooth paste using just enough water.
3. Transfer the ground mango chutney into a bowl and serve along with hot steaming rice/chapathi/conjee.
This dry raw mango chutney is called ghatte chutney in konkani and is eaten with rice, conjee, chapathi as its not watery.
4th Type: Raw mango chutney using asafoetida to go with congee, curd rice:
Replace garlic in the above recipe with crystal asafetida. A toor dal sized crystal asafoetida is to be used & prepare chutney just like mentioned in 3rd type.
The above mentioned chutney's can be prepared with pickled mangoes too. Pickle some tender or mature raw mangoes during the mango season and you can enjoy all the above types of mango chutneys throughout the year. And the chutney's taste awesome with pickled mangoes too! That way you'll never miss raw mangoes any time of the year.
Other coconut chutney's you might like:
Ridge Gourd Peel Chutney (Gosale Ghire Chutney)
Tora Leaves Chutney (Taikile Palle Chutney)
Banana Flower Chutney (Bondi Chutney)
Spring onions in red coconut chutney (Piyava Chutney)
Tags: Mango, konkani dish, vegetarian, sides, tangy, sour, raw mango, lunch, dinner, chutneys, dosa sides, ambuli, ambuli chutney, Konkani recipe, Konkani dish, Konkani cuisine, Udupi cuisine, Mangalore food, Konkani food.