By Devi Poojari
May 13, 2024
Amongst the diverse array of condiments that add a finishing touch to Indian meals, the Maharashtrian specialty of this summertime special raw mango chutney is underrated. Enjoy this easy recipe with everything from pakoras, sandwiches, chaat or even varan-bhaat.
1 raw mango, peeled ¼ cup fresh coriander 6 garlic cloves ¼ cup freshly grated coconut 3 green chillies 1 tablespoon sugar 1 tablespoon chana dal 5 ice cubes 1 tablespoon vegetable oil 1 teaspoon mustard seeds 1 pinch asafoetida Salt, to taste
Dice the raw mango and add it to a blender jar along with the coriander, coconut, garlic, green chillies and chana dal.
Add the salt and sugar before blitzing into a smooth paste; use some water to adjust consistency if necessary.
Transfer to a serving bowl while you heat the oil in a pan to temper the asafoetida and mustard seeds.
Pour the tempering over the chutney before serving.