This delicious Raw Mango Jaggery Chutney with coconut is from the state of Karnataka in India. Karnataka is a state in the south western region of India.
This chutney is both sweet and spicy. I personally love anything sweet, and I really love spicy food, but even more than that I am obsessed with a good sweet plus spicy combo – bring those two flavors together and it’s pure magic in the mouth.
What ingredients do I need to make this Raw Mango Jaggery Chutney?
Fenugreek seeds, raw mango, Kashmiri Chili powder, dry desiccated coconut, jaggery powder, salt, and asafoetida.
How do I make this recipe?
The effort of this chutney is minimal, and all in the prep.
Firstly, in a pan add fenugreek seeds. Stir the seeds to prevent them from charring. Sauté the seeds on medium-heat until their color deepens.
Then sauté the desiccated coconut on medium-heat in a pan until the color deepens. Make sure it doesn’t burn. Keep stirring to prevent it from burning. As a result of sauteing, it will change the color from white to light brown.
Furthermore, peel the raw mango skin and then grate it in a bowl.
Next, add jaggery powder, salt, kashmiri chili powder, asafoetida, sautéed fenugreek seeds and sautéed dry desiccated coconut to the grated mango. Furthermore, blend all the ingredients with an immersion bender or a grinder. I used an immersion blender instead of a grinder. Do not blend for too long. It doesn’t have to be a super smooth paste. It needs to have some texture.
Finally, mix well.
You can enjoy this with rice, tortilla or bread. Store it in the refrigerator for up-to 10 days.
Tried this recipe yet? Also, give us a rating, comment below in the reply section and let us know what you think. Follow us on Instagram @Fastcurries and Facebook @Fastcurries Tag us on Instagram if you make this recipe.
Do try some of the other chutney recipes.
Coconut Cilantro Spicy Chutney / Green Chutney / Coriander Chutney
Raw Mango Jaggery Chutney – Mango Coconut Chutney
- Immersion Blender
- 1/2 tsp fenugreek seeds (methi seeds)
- 1 raw mango (1 and 1/2 cup grated)
- 2 and 1/4 tsp kashmiri chili powder
- 1/2 cup dried desiccated coconut
- 3 tbsp jaggery powder
- 3/4 tsp salt
- 1/4 tsp asafoetida (heeng)
- Heat a pan on medium-heat. Add fenugreek seeds to the pan. Stir the seeds to prevent them from charring. Sauté the seeds until their color deepens.
- Sauté the desiccated coconut on medium-heat in a pan until the color deepens. Make sure it doesn’t burn. It should change the color from white to light brown.
- Peel the raw mango skin and then grate it in a bowl.
- Blend all the ingredients with an immersion bender or in a grinder. Do not blend it for too long. It doesn’t have to be a super smooth paste. It needs to have some texture.
- Mix well. You can enjoy this with rice, tortilla or bread. Store it in the refrigerator for up-to 10 days.
- If you don’t want the chutney very sweet you can reduce the amount of jaggery powder as per your taste. Start with 1 tablespoon and continue to add more depending on how sweet you want the chutney.
You must log in to post a comment.