Raw Mango and Coconut Chutney - Chutney

Raw Mango and Coconut Chutney - Chutney This tangy raw mango chutney is prepared by crushing and blending raw mangoes. The chutney prepared with this recipe has a perfectly balanced tangy and spicy taste, as coconut chillies, garlic and ginger give it a spicy touch. You can add a few coriander leaves to get a slight green colour. A bowl of conjee with a little ghee and lots of mango chutney makes a heavenly lunch or dinner. Tangy, spicy mango chutneys are prepared in many ways and are eaten with rice, conjee, idli, dosa's etc. The thick version of this chutney is called as ‘gatti chutney or Sukki vatli chutney in Konkani and is server with rice. I like the sukki variety of it, back home we grind this chutney on the grinding stone and form it into a ball shape. Grinding stone enhances the flavour of the chutney. However, you can dilute the chutney a bit and then add the seasoning to make it slightly flowing inconsistency and serve it with dosa and idly or neer dosas. List of ingredients ¾ - 1 cup of fresh coconut Raw mango as required it depends on the sourness of the mango 4 pods of garlic 7-8 green chillies. (this chutney is always made spicy) 1-inch piece of ginger Salt as per taste For Tadka Coconut Oil Few curries leaves ½ tsp mustard seeds