“Coconut- Raw Mango- Ginger Chutney” … chutney is a must to be served with idly, dosa, appo, oondi etc. for breakfast in many homes ... I fondly refer to red colored chutney as kempa chutney (kempu in Kannada means red) ... the only difference to this chutney from tradition GSB Konkani Saraswat recipe is I have used ambuli (kairi/ raw mango/ mavinakayi) to bring in the tangy taste and it tastes wonderful … tastes best served with Idly/ Khotto … Yummilicious …
** I have often mentioned "chutney is lifeline to most Indians" to be relished during breakfast times with dosa, idly etc. There are innumerable types of chutney while the basic one prepared with addition of coconut still rules ahead. Amma often prepared red chutney which I always referred to as kempa chutney, kempu in Kannada language means red and those are really nostalgic days when we relished dishes dunked in kempa chutney. Amma did not add raw mango while grinding but used ginger liberally for this particular chutney. I have shared similar chutney before, You may please browse through the common link shared at the bottom of this recipe for more chutney options.
** I have always loved experimenting with dishes and addition of raw mangoes is not something new and I am sure many must have done so before. I myself have tried it in various combination and this is just another one that turned out awesome. I have avoided onion and garlic to this recipe as I prepared this on upwas day when we avoid adding them to meals. As for tempering I make it a point to often use coconut oil which adds more flavor to chutney and I suggest you try it before you decide on any other option, these days the benefits of coconut oil is highlighted while our ancestors knew of it long back, however you may use any that you desire, if still hesitant for any reason.
** Here is my recipe for “Coconut- Raw Mango- Ginger Chutney” … my style …
** Ingredients :
Coconut/ Soyi/ Nariyal : 1 heaped cup freshly grated.
Raw Mango/ Kairi/ Ambuli/ Mavinakayi : 1 small sized
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 6-8
Ginger/ Alle’/ Adrak : 1.5 to 2 inch piece
Salt/ Namak/ Meeta : to taste
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 1 tblsp
Urad Dal/ Black Gram Dal : 1 tsp
Mustard Seeds/ Sasam/ Rai : ½ tsp
Dry Red Chilly/ Sukhi Mirchi/ Sukkale Mirsanga : 2-3
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh leaves
** Wash and wipe dry the raw mango/ ambuli, and then slice of the stem portion. Now cut into pieces the edible portions and discard the inner seed. I have retained the raw mango skin for this recipe; you may peel it if desired.
** Note : Adjust addition of raw mango/ kairi/ ambuli/ mavinakayi depending upon its tart taste lest the chutney turns too tangy.
** Wash and cut the ginger/ alle’ into small sized pieces and keep it aside ready. You can either add the Kashrmiri red chillies in little bit of oil or as it is, I have added as it is to avoid unnecessary addition of oil and it really does not make much of a difference in taste. You may follow any method you desire.
** Add freshly grated coconut/ soyi, raw mango pieces, kashmiri red chillies, ginger pieces into a mixer grinder and grind to a fine paste adding water as is necessary only. Do not add excess water, we need a thick textured chutney. Remove and add into a bowl along with salt to taste and mix well. Check consistency and add more water as is required to bring to a thick chutney serving consistency.
** For Tempering/ Tadka/ Pannaka : Heat coconut oil or any edible oil in a small pan, when hot add urad dal, when the colour changes lightly add mustard seeds, when they begin to splutter add curry leaves, red chillies broken into small pieces and fry all together for a few seconds. Remove, pour over the prepared chutney and mix well. Cover and let rest for 5 minutes for flavours to be infused.
** Coconut- Raw Mango- Ginger Chutney” is done and ready to be served. This chutney tastes best served with Idly, dosa, appo, oondi or any other dishes of your choice. In my home we love to have it with khotto/ Idly/ apppo/ oondi as they blend in with each other so beautifully that you crave to enjoy a few more. I served it with Khotto ie Idly steamed in Jackfruit leaves baskets and it was wonderful in taste.
** Do try this chutney, it is one of the best to be served with south Indian breakfast items. You can adjust spice level if you have young children at home or you can use chilly powder in place of whole red chillies, however do not roast the powder if using as it tends to burn quickly, just add and mix it at room temperature. Young and old are sure to love this when served for breakfast to be enjoyed in leisure.
** Sharing a common link to all “Chutney” recipes shared in the Blog, which includes a few more red chutney recipes too, just browse through and try them out …
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