Mango Coconut Chutney is a perfect blend of raw mangoes which is rich in Vit C with coconut rich in protein. This chutney brings out the tangy flavor prominently and is flavored with green chili and mango. The tempering adds up an exotic aroma to the chutney and can be enjoyed with Idli, Dosa or Chilla in your morning breakfast.
Coconut is a very versatile and indispensable food item for most people under the tropical belt. It is a complete food rich in calories, vitamins, and minerals. A medium-size nut carrying 400 g edible meat and some 30-150 ml of water may provide almost all the daily-required essential minerals, vitamins, and energy of an average-sized individual. Coconut water is a very refreshing drink to beat tropical summer thirst. The juice is packed with simple sugar, electrolytes, minerals, and bioactive compounds such as cytokinin, and enzymes such as acid phosphatase, catalase, dehydrogenase, peroxidase, polymerases, etc. Altogether, these enzymes aid in digestion and metabolism.
Source : Nutrition And You
| Prep Time | 5 minutes |
| Cook Time | 5 minutes |
| Servings |
serving
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- 1 Coconut - medium
- 1/2 cup mango Raw - sliced
- 2 Green chili - broken
- Salt - as needed
- Water - as needed
- 1 tsp Oil
- 1/2 tsp Mustard seeds
- 1 red chili Dry - broken
- 1 Curry leaves - spring
- mango Raw slices -p for garnish
Ingredients
For tempering :
|
|
- Break and scrap fresh coconut and collect in a grinder jar.
- Add mango pieces, green chili and little water and grind to make chutney.
- Transfer into a bowl and adjust salt as per taste.
- Heat oil in a pan and add the tempering ingredients.
- Pour the tempering prepared all over the chutney and garnish with raw mango slices.
- Serve with Dosai, Idli or Chilla !
If you liked this simple recipe, give it a try and do let me know your feedback in comments below. Thanks for stopping by!
Love : Shaheen
