Coconut Mango Chutney
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You will find that many homes have their own variations of this flavorful coconut-mango chutney recipe.
Whatever the variation, once you taste this wonderful combination of mango-coconut chutney, you are hooked..:)
- Saute the green chillis in a tsp of oil for a few seconds. keep aside.
- Grind the coconut, mango pieces, sautéed green chillies and salt to a coarse paste by adding little water.
- A stone mortar is recommended to crush them but you can use a blender too. (the flavor of the stone crushed chutney (pachadi) is far more superior to the blender-ground pachadi)
- Heat oil in a small pan.
- Add the mustard seeds and let them splutter.
- Add the split black gram and let it brown.
- Add the curry leaves and dry red chilli and toss them till the flavors come out.
- Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.
- Serve with hot steamed rice and ghee.
- You can also serve with dosas and idlis.
This recipe was contributed by shalinivenkatesh on 08 Dec 2006
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