There are so many ways to make lip smacking good Mango chutney. This is traditional mango chutney from Mangalore, South of Karnataka and it is mostly ground to a thicker consistency and is also called as Gatti chutney, which means thick raw mango chutney and is served with Kanji (Brown rice gruel) and ghee. It is our comfort food.
Grated Fresh coconut – 1 cup
Grated fresh green mango – ¼ cup
Green chillies – 2 to 3
Seasoning: Coconut oil, mustard, curry leaves.
-Put freshly grated coconut, grated green mango, green chillies and salt in a mixer grinder.
-Instead of green chillies, traditionally people use small bird eye chillies too. If you have that, you can use those chillies as well.
– Now blend the mixture in the mixer grinder coarsely, without adding any water. If juice from the raw mango is not sufficient, then add 1 to 2 tsp of water and grind to get this thick consistency.
-Prepare the seasoning and serve with Brown rice kanji and ghee.
– Consistency should be little coarse, if you are using with rice.
-if you want to make this as a side dish for Dosa (works well with Neer Dosa too) or idly, add little more water and make it little watery and serve this as a side dish.
Full recipe: Raw Mango and Coconut chutney