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Shilpa

Raw Mango Jaggery Chutney - Mango Coconut Chutney

Spicy and sweet, this chutney is great to eat with tortillas, dosa's, on bread or over steamed rice.
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Prep Time 9 minutes
Total Time 9 minutes
Servings: 1 mason jar
Course: Side Dish
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

Equipment

  • Immersion Blender

Method
 

  1. 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.
  2. 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.
  3. Peel the raw mango skin and then grate it in a bowl.
  4. 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.
  5. Mix well. You can enjoy this with rice, tortilla or bread. Store it in the refrigerator for up-to 10 days.

Notes

  • 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.