COCONUT AND RAW MANGO CHUTNEY

coconut is widely used in south India. Every meal from breakfast to dinner in the form of chutneys or curries or for garnishing we include abundantly. Coconuts are highly nutritious, rich in fiber, and packed with essential vitamins and minerals. Raw mangoes are rich in vitamin A and vitamin E . Raw mango and coconut with chilies give an excellent delicious dish especially when it is prepared in a traditional stone grinder retaining its original flavors and nutrients. Coconut raw mango chutney/kobbari maamidikaya pachadi is prepared mainly in Andhra region. It goes well with rice and ghee. Here is the recipe.

INGREDIENTS:

Coconut- 1 cup(cut in to pieces)

Raw mango- 1/2 cup(peeled& cut in to small pieces)

Green chillies- 3 to 4

Red chillies- 2

Salt to taste

Oil- 1 tsp

Tempering:

Urad Dal- 1/4 tsp

Mustard seeds- 1/4th tsp

Garlic crushed- 3 to 4 pods

Gram Dal- 1/4 tsp

Red chilli-1

Asafoetida- pinch

Curry leaves few

Oil- 1 tsp

Preparation time: 10 minutes

Cooking time: 10 minutes

Total time: 20 minutes

Cuisine: Andhra

Course: main course, side dish

Tips:

✓ Chillies you can adjust as per your taste.

✓ You can try other variations in this by replacing raw mango with raw tamrind. As per availability and season you can prepare.

PROCEDURE:

1. In a pan heat 1 tsp oil and add green chillies and cumin seeds. Fry well. let it cool.

2. In a mixer jar take chillies and cumin. grind well. Add coconut, salt and mango pieces. Grind coarsely. Transfer the mixture in to a bowl.

3. Seasoning:

In a pan heat 1 tsp oil and add all the seasoning ingredients one by one.

4. Mix well Seasoning in to the chutney.

5. Serve with hot rice and ghee. Enjoy this authentic chutney and let me know how it turned out. I look forward for your feedback.

Happy cooking!