Pacha maangai chutney

Recipe for pacha manga chutney. Raw mango chutney. Easy beginner / bachelor friendly recipe. Recipe with step by step pictures.

This is a very easy to do chutney using unripe mangoes. Unripe mangoes are a rich source of Vitamin C. 100 grams of mango has about 44% of the required DV (daily value) of Vitamin C (wikipedia). This is a raw chutney. Unripe mangoes are ground with coconut, shallots, ginger, curry leaves and green chillies. Its finished with a mustard tempering. This chutney comes together in minutes and is loaded with goodness. Lets make sure that we get our dosage of Vitamin C these days.

Here is how to do Pacha Maangai Chutney
Get all the ingredients prepped and ready to go. Here is what you will need. Remove the seed from the mango and chop into big cubes. Peel the ginger.

I like to peel the skin of the mangoes for this recipe. But if you feel like including the skin, go ahead.

Grind all the ingredients in a mixie to a smooth paste. Use very little water (a tablespoon at a time) to grind.

Finally lets do the tempering.
Heat coconut oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds crackle and the urad dal brown.

Add the tempering to the chutney. Serve with idli or dosa.
Here is the list of idli-dosa recipes on Kannamma Cooks.

Pacha maangai chutney

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Recipe for pacha manga chutney. Raw mango chutney. Easy beginner / bachelor friendly recipe. Recipe with step by step pictures.

Ingredients

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For the Chutney

1 unripe mango (peeled and seeds removed)

1/2 cup fresh shredded coconut

4–5 green chillies (adjust according to your taste)

1 sprig curry leaves

2 shallots (sambar onions)

1/4 inch piece ginger

1 teaspoon salt

For the tempering

1.5 teaspoon coconut oil

1/2 teaspoon mustard seeds

1 teaspoon urad dal

2 dried red chillies

1 sprig curry leaves

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Instructions

Grind all the ingredients in a mixie to a smooth paste. Use very little water (a tablespoon at a time) to grind.

Heat coconut oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds crackle and the urad dal brown.

Add the tempering to the chutney. Serve with idli or dosa.

 

Notes

A clove of garlic can be added to the chutney. It gives a nice kick to the chutney.

This chutney does not store very well. Grind fresh whenever required.

 

• Author: Suguna Vinodh