North Kanara Sweet And Sour Raw Mango Chutney Recipe
A vegetarian Coastal Karnataka recipe with mango (raw) - peeled and cut to 1 inch, byadagi dried chillies, fresh coconut - grated. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making North Kanara Sweet And Sour Raw Mango Chutney Recipe, prep all the ingredients first
mango (raw) - peeled and cut to 1 inch(3) - 2
In a small pan, heat a half a teaspoon of oil over medium heat and add the raw mango pieces
mango (raw) - peeled and cut to 1 inch(3) - 3
Saute for a few minutes until the raw mango changes color and gets cooked slightly
mango (raw) - peeled and cut to 1 inch(3) - 4
The mango when exposed to heat will soften a bit
mango (raw) - peeled and cut to 1 inch(3) - 5
Once it does, remove from heat, transfer to a bowl and keep aside
- 6
In the same pan, heat 1/2 teaspoon of oil and add the asafoetida and allow it to roast for a few seconds over low heat
asafoetida (hing) - or irani asafoetida(1/4 teaspoon) - 7
Add the grated coconut and roast for a few minutes until you can smell the roasted aroma of the coconut and it changes color slightly to a little golden
fresh coconut - grated(1 cup) - 8
Once done, transfer to the bowl which mangoes were kept and keep aside
mango (raw) - peeled and cut to 1 inch(3) - 9
In the same pan, add little more oil and roast the byadgi chillies over medium heat for about a minute and turn off the heat
byadagi dried chillies(3)kashmiri red chilli powder(1 teaspoon) - 10
Once done, blend all the roasted ingredients, along with jaggery, mango and salt without adding water to make a sticky sweet and sour mango chutney
mango (raw) - peeled and cut to 1 inch(3)tablespoons jaggery(3)salt - to taste - 11
Check the spice levels and adjust the chilli and salt accordingly
kashmiri red chilli powder(1 teaspoon)salt - to taste - 12
Once done, transfer to the Raw Mango Chutney to bowl and serve
mango (raw) - peeled and cut to 1 inch(3) - 13
Serve North Kanara Sweet And Sour Raw Mango Chutney Recipe along with Tawa Paratha Recipe (Plain Paratha), Steamed rice and Vali Bhajji Ambat Recipe (Konkan Style Spiced Malabar Spinach Dal Recipe)
mango (raw) - peeled and cut to 1 inch(3)
Rate this recipe
You might also like
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
North Kanara Sweet And Sour Raw Mango Chutney Recipe
A vegetarian Coastal Karnataka recipe with mango (raw) - peeled and cut to 1 inch, byadagi dried chillies, fresh coconut - grated. Ready in 30 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
Ingredients Checklist
Directions
13 steps- 1
To begin making North Kanara Sweet And Sour Raw Mango Chutney Recipe, prep all the ingredients first
mango (raw) - peeled and cut to 1 inch(3) - 2
In a small pan, heat a half a teaspoon of oil over medium heat and add the raw mango pieces
mango (raw) - peeled and cut to 1 inch(3) - 3
Saute for a few minutes until the raw mango changes color and gets cooked slightly
mango (raw) - peeled and cut to 1 inch(3) - 4
The mango when exposed to heat will soften a bit
mango (raw) - peeled and cut to 1 inch(3) - 5
Once it does, remove from heat, transfer to a bowl and keep aside
- 6
In the same pan, heat 1/2 teaspoon of oil and add the asafoetida and allow it to roast for a few seconds over low heat
asafoetida (hing) - or irani asafoetida(1/4 teaspoon) - 7
Add the grated coconut and roast for a few minutes until you can smell the roasted aroma of the coconut and it changes color slightly to a little golden
fresh coconut - grated(1 cup) - 8
Once done, transfer to the bowl which mangoes were kept and keep aside
mango (raw) - peeled and cut to 1 inch(3) - 9
In the same pan, add little more oil and roast the byadgi chillies over medium heat for about a minute and turn off the heat
byadagi dried chillies(3)kashmiri red chilli powder(1 teaspoon) - 10
Once done, blend all the roasted ingredients, along with jaggery, mango and salt without adding water to make a sticky sweet and sour mango chutney
mango (raw) - peeled and cut to 1 inch(3)tablespoons jaggery(3)salt - to taste - 11
Check the spice levels and adjust the chilli and salt accordingly
kashmiri red chilli powder(1 teaspoon)salt - to taste - 12
Once done, transfer to the Raw Mango Chutney to bowl and serve
mango (raw) - peeled and cut to 1 inch(3) - 13
Serve North Kanara Sweet And Sour Raw Mango Chutney Recipe along with Tawa Paratha Recipe (Plain Paratha), Steamed rice and Vali Bhajji Ambat Recipe (Konkan Style Spiced Malabar Spinach Dal Recipe)
mango (raw) - peeled and cut to 1 inch(3)
Rate this recipe
You might also like · Coastal Karnataka
Muga Ambat Recipe
⏱️ 50 min
Kumbalakai Majjige Huli Recipe- Ash Gourd Buttermilk Curry
⏱️ 65 min
Baale Dindu Kadale Palya - Banana Stem Curry With Chickpeas Recipe
⏱️ 65 min
Karnataka Style Utthatthi Payasa Recipe - Dry Dates Kheer
⏱️ 35 min
Karwar Style Dali Thoy Recipe - Toor dal Curry
⏱️ 25 min
North Kanara Sour Sweet Mango Chutney Recipe - North Kanara Sweet and Sour Raw Mango Chutney Recipe
⏱️ 30 min