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Mango Chutney

Let's learn today how to prepare a spicy and tangy mango chutney using unripe mangoes. This seasonal chutney can be a great alternative to the usual coconut or peanut chutneys, and it goes well with a variety of breakfast dishes. With just a few simple steps, you can make this delicious mango chutney and enjoy the flavors of summer.
Course Breakfast Chutney
Cuisine Indian
Keyword Breakfast Chutney, Instant Chutney, Mango Chutney
Prep Time 10 minutes
Cook Time 15 minutes
Servings 8 people

Ingredients

  • 2 Unripe Mango
  • 7-8 Dried chilies
  • 1 Onion diced
  • 1 tsp Salt
  • 1/4 cup Fresh coconut pieces or grated coconut
  • 4-5 Garlic cloves
  • 1 tsp Cumin seeds
  • 1/2 tsp Turmeric powder
  • 1/2 cup Curry leaves
  • 2 tbsp Oil

Instructions

  1. Here I used 2 mangoes
  2. Peel and dice the mangoes
  3. Heat 1 tbsp oil in pan
  4. Add 7-8 dried chilies and fry till they change colour
  5. Move them into a different plate
  6. Then, add more oil to the pan
  7. Now, add 1 diced onion and fry till they change colour
  8. Add 1 tsp salt and fry
  9. Cut off the stove and let it col down

  10. To a mixie jar, add the fried onions, 1/4 cup fresh coconut pieces or grated coconut, 4-5 garlic cloves, 1 tsp cumin seeds, 1/2 tsp turmeric powder, 1/2 cup curry leaves, fried dried chilies along with the diced mango and grind it coarsely

  11. Move it into a bowl and serve the mango chutney with your favourite breakfast