Raw Mango - Carrot - Coconut Chutney is a side dish. |It is the time for raw mangoes and you can choose the best mangoes in the market. You should make use of seasonal fruits and vegetables which helps you to keep fit because of their natural content.
One more chutney for chutney lovers. People who loves chutney know the yummy taste of it and just enjoy this " Raw Mango - Carrot - Coconut Chutney " with hot rice and a spoon of fresh ghee.
I have just tried this " Raw mango - Carrot - Coconut Chutney " and it is just yummy and goes well with all most all the main dishes. Carrot's sweetness. raw mango's sourness and the coconut flavour goes well hand in hand and binds it so well and the chutney turns superb.
Let us see the recipe Now :
No Onion OR No Garlic Added in this "Raw Mango - Carrot - Coconut Chutney".
Oil : 1/2 Teaspoon
Urid dal: 1 Teaspoon
Red chilly : 4 to 5
Ingh : A pinch
Curry leaves : 8 to 10 leaves
For adding :
Raw Mango : 1 Small one
Carrot : 1
Coconut : 1 Cup (1/2 coconut, cut or grated)
Salt : Required salt.
For seasoning :
Red chilly : 1
Mustard seeds : 1/2 Teaspoon
Ingh: A pinch
Curry Leaves : 6 to 8
2. Wash and scrape out the outer layer of carrot and cut into small pieces.
3. Wash curry leaves and keep it aside. Grate or cut coconut into small pieces.
4. Keep a pan and put 1/2 teaspoon of oil. Put urid dal and fry till it turns golden brown.
5. Add red chilly ( 4 to 5 ) and fry for 10 seconds.
6. Add curry leaves and ingh. Add cut mangoes and carrots. Mix it nicely and put off the fire.
7. Add cut or grated coconut. Let it cool. Grind it with required water. (Use of water should be less).
8. Add salt and grind it for 2 minutes. Remove the chutney from the mixi jar.
9. Add mustard seeds, ingh, curry leaves seasoning and serve with the main dish of your choice.
Time : 10 Minutes
Serves : 2 to 3.
I have just tried this " Raw mango - Carrot - Coconut Chutney " and it is just yummy and goes well with all most all the main dishes. Carrot's sweetness. raw mango's sourness and the coconut flavour goes well hand in hand and binds it so well and the chutney turns superb.
Let us see the recipe Now :
No Onion OR No Garlic Added in this "Raw Mango - Carrot - Coconut Chutney".
Things Needed :
For frying :Oil : 1/2 Teaspoon
Urid dal: 1 Teaspoon
Red chilly : 4 to 5
Ingh : A pinch
Curry leaves : 8 to 10 leaves
For adding :
Raw Mango : 1 Small one
Carrot : 1
Coconut : 1 Cup (1/2 coconut, cut or grated)
Salt : Required salt.
For seasoning :
Red chilly : 1
Mustard seeds : 1/2 Teaspoon
Ingh: A pinch
Curry Leaves : 6 to 8
Method :
1. Wash and cut mangoes into small pieces2. Wash and scrape out the outer layer of carrot and cut into small pieces.
3. Wash curry leaves and keep it aside. Grate or cut coconut into small pieces.
4. Keep a pan and put 1/2 teaspoon of oil. Put urid dal and fry till it turns golden brown.
5. Add red chilly ( 4 to 5 ) and fry for 10 seconds.
6. Add curry leaves and ingh. Add cut mangoes and carrots. Mix it nicely and put off the fire.
7. Add cut or grated coconut. Let it cool. Grind it with required water. (Use of water should be less).
8. Add salt and grind it for 2 minutes. Remove the chutney from the mixi jar.
9. Add mustard seeds, ingh, curry leaves seasoning and serve with the main dish of your choice.
Note :
Fry urid dal in low flame so that it does not get burnt. Use of chilly is optional. It is not necessary to fry carrots and raw mango pieces. Removing the outer skin of mango is optional. ( I do not). Use very little water while grinding chutney. Then add it according to your requirement. Adding seasoning is optional. (Some time we do not add seasoning). Use of any cooking oil is optional. I have used coconut oil. Adding onions and garlic is optional.Time : 10 Minutes
Serves : 2 to 3.
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