Mango Chutney

Mango Chutney
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Mango chutney is made using raw mango (sour variety).
Chutney has a sweet sour taste and tastes divine with hot rice and ghee.
Chutney can also be used for Akki Rotti/Dosae etc.
This is a special dish as it can be prepared and enjoyed during mango season only.
The chutney stays good for a week if stored in refrigerator.


Ingredients
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Raw Mango Sour variety / Thothapuri mango - 1
Menthe seeds - 1 tsp
Mustard seeds  - 1tsp
Dry red chillies as per taste - around 6-7
Fresh Grated Coconut - 2 to 3 tsp
Salt
Jaggery

Dry roast mustard, methi and dry red chillies.
Grate the raw mango.
(Sour variety mango - peel and grate, Thothapuri - grate with the peel)

Add all the dry roasted ingredients and powder them in a mixer.
Add grated mango, grated fresh coconut, salt and jaggery and grind into a paste.

No need to add water. The chutney is supposed to be with thick consistency.

Season/Temper the chutney with mustard, hing and curry leaves.
Enjoy!


Note :
Dry chillies are available in different varieties.
I use the Byadigi variety. It gives a rich red colour to chutney and is not too spicy.
If using different variety of red chilly, use as per its spice levels.

Since the mango is sour, it will need good amount of chilli and jaggery to combat the sourness.
Check and alter as per your taste.