Green mango chutney, a vibrant condiment bursting with tangy sweetness and spicy heat, is a staple in many South Asian cuisines. Its versatility shines through, enhancing the flavors of everything from savory curries and grilled meats to simple toast or even a scoop of plain yogurt. The perfect balance of sour, sweet, and spicy is achieved through a careful combination of unripe mangoes, chilies, ginger, and aromatic spices. This particular recipe leans towards a more traditional South Indian style, emphasizing the freshness of the ingredients and a bright, zesty flavor profile.
This recipe will guide you through creating a truly delicious and authentic green mango chutney from scratch. With just a handful of readily available ingredients and a few simple steps, you can craft a jar of vibrant, flavorful chutney that will elevate your meals and impress your guests. Prepare to embark on a culinary journey that showcases the delightful complexity of this beloved condiment. Let’s get started!
Tools Needed
- Mixing bowl
- Pan
- Blender/Mixie
Ingredients
- Totapuri mango: small piece
- Green chilies: depending on spice level
- Curry leaves: few
- Garlic cloves: 3
- Coriander: a fistful
- Pudina (mint): a little bit
- Coconut: 1 cup, sliced
- Oil: 1 teaspoon
- Salt: to taste
Step-by-Step Instructions
Step 1. Sauté Aromatics and Herbs
- Lightly brown 3 cloves of garlic in 1 teaspoon of oil until golden brown on both sides.
- Add green chilies (adjust quantity based on desired spice level).
- Add a few curry leaves.
- Add coriander leaves and stems.
- Fry until the chilies blister slightly.
- Allow the mixture to cool completely.
Step 2. Blend the Base
- Grind the fried mixture along with 1 tablespoon of pudina (mint) in a blender until smooth.
Step 3. Combine and Grind Mango Mixture
- Add the sliced mango, more curry leaves, and coconut to the blender.
- Add salt to taste and grind to a fine paste, adding water gradually to achieve desired consistency.
Step 4. Temper and Serve
- Heat 1 teaspoon of oil. Add 1 dried red chili, a few curry leaves, and a pinch of hing (asafoetida).
- Pour the tempering over the chutney, mix well, and serve.
Read more: Vegan Carrot Halwa: Easy Indian Dessert Recipe
Tips
- Adjust the amount of green chilies according to your spice preference.
- Using coriander stems enhances the flavor.
Nutrition
- N/A
FAQs
1. Can I use ripe mangoes instead of raw mangoes?
No, ripe mangoes will result in a much sweeter chutney and won't have the characteristic tangy flavor of a traditional raw mango chutney.
2. How long will the chutney last?
Stored in an airtight container in the refrigerator, this chutney should last for about a week. For longer storage, consider freezing it in portions.
3. Can I adjust the spice level?
Absolutely! Adjust the amount of green chilies according to your preferred level of spiciness. Start with less and add more gradually as needed.
This vibrant and flavorful Raw Mango Coconut Chutney is the perfect accompaniment to a variety of dishes, adding a delightful burst of tangy spice to your meals. Enjoy the satisfying results of your homemade chutney, a testament to the simplicity and deliciousness of South Indian cuisine. Now go ahead and savor the incredible taste!