Mango, for everyone across all ages brings back nostalgic memories of summer holidays spent eating them by the basket full. Sometimes eaten raw or eaten fully ripe and juicy. My childhood summer holidays was spent running around my granny’s village with cousins in all age, size and shape. Eating everything from shoots of tender rice straight from the fields, litres of coconut water, unique tender coconut ice cream and raw mangoes sprinkled with chilli powder and salt - the list is unending.
This raw mango chutney was introduced to me by my Maharashtrian friend. Her Mum served this tangy, sweet chutney with Bhakri (Jowar) roti (Indian bread). It’s the healthiest chutney as it involves just half a spoon of oil for tempering. If you do not like the eye winking sourness of the regular raw mango buy the long, less sour variety raw mango.
Raw mango – 1 or 100 grams
Fresh coconut – 3-4 tsp. or 40 grams
Red chilli powder – 1 tsp.Jaggery – 50 grams
Salt – to tasteFor tempering
Oil – ½ tsp.
Mustard seeds – ½ tsp.
Asafetida (Hing) – a pinch
Chop the mangoes roughly and add the fresh
coconut, red chilli powder, jaggery and salt in a
blender/mixer and grind to coarse paste.
Transfer it into a dish and heat the oil, add
mustard. Once it splutters, turn off the heat
and add the pinch of asafetida/hing. Mix this
tempering with the chutney and serve with
piping hot roti.