North Kanara Sweet And Sour Raw Mango Chutney Recipe
You must try this lip smacking Raw Mango Chutney Recipe from North Kanara, which is packed with flavors from freshly ground mangoes with spices and jaggery. Serve this as a side dish along with Pakora and Bajji or along with your main course meal.
North Kanara Sweet And Sour Raw Mango Chutney Recipe is a very flavoursome raw mango chutney from the Goud Saraswat Brahmin (GSB) Cuisine of North Kanara. The basic cooking of the Karwari GSBs of Karnataka includes a lot of coconut, red chillies and jaggery.
This chutney is sticky to touch, sweet and sour to taste with the awesome flavour and aroma of the special strong asafoetida used here in Karwar. It doesn't need water while grinding, since only the juice of raw mango will be sufficient while making this chutney.
Thus can be stored for quite a few days in the refrigerator. It is a very nutritious dish and an excellent option along with vegetables for chapati or dal rice. It is a unique chutney and the recipe is known to a very few belonging to GSB cuisine!
Serve North Kanara Sweet And Sour Raw Mango Chutney Recipe along with Tawa Paratha Recipe (Plain Paratha), Steamed rice and Vali Bhajji Ambat Recipe (Konkani Style Spiced Malabar Spinach Dal Recipe).
Raw Mango Chutney Recipe, try more Karwar recipes like
25 M
5 M
30 M
4 Servings
Ingredients
- 3 Mango (Raw) , peeled and cut to 1 inch
- 3 Byadagi Dried Chillies
- 1 cup Fresh coconut , grated
- 1/4 teaspoon Asafoetida (hing) , or Irani Asafoetida
- 3 tablespoons Jaggery
- 1 teaspoon Kashmiri Red Chilli Powder
- Salt , to taste
- Oil , for roasting
How to make North Kanara Sweet And Sour Raw Mango Chutney Recipe
To begin making North Kanara Sweet And Sour Raw Mango Chutney Recipe, prep all the ingredients first.
In a small pan, heat a half a teaspoon of oil over medium heat and add the raw mango pieces. Saute for a few minutes until the raw mango changes color and gets cooked slightly.
The mango when exposed to heat will soften a bit. Once it does, remove from heat, transfer to a bowl and keep aside.
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. 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. Once done, transfer to the bowl which mangoes were kept and keep aside.
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.
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.
Check the spice levels and adjust the chilli and salt accordingly. Once done, transfer to the Raw Mango Chutney to bowl and serve.
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).
North Kanara Sweet And Sour Raw Mango Chutney Recipe is part of the Recipe Contest: South Indian Cooking
