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–+ servings
raw mango relish

Manga chammandi 

Raw mango chutney relish
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Prep Time 20 minutes
Total Time 20 minutes
Course Breakfast, sidedish, Soups and salad, Traditional
Cuisine diabetic friendly, gluten free, Indian, Kerala, One pot, Summer, Vegan, Vegetarian
Servings 4 people

Ingredients
  

to grind together

  • 1 medium mango raw, sour
  • 1 cup coconut grated
  • 3-7 bird's eye chilli vary based on your spice levels
  • Rock salt (use cooking salt if that is what you prefer)
  • 2-3 sprigs curry leaves

topping

  • 1 tbsp coconut oil ( use as needed)

Instructions
 

  • Wash and remove the peel of the mango and dice up the fleshy pulp.
  • Place the coconut, chillies, salt, curry leaves and mango in the processor and run on a slow speed till they are all combined.
  • Runagain at a higher speed this time so they all are a smooth blend. Do not add water.
  • Drizzle in a tsp of coconut oil at a time till they all come together as a ball.
  • Remove and Serve with steamed rice and a stirfry.

Notes

Keep the chutney refrigerated in hot summer days.
Some mangoes have a thin and not so bitter skin, if so just chop up and add them, no need to peel them.
Here is the best, thin it out using water and use a perfect salad dressing for a leafy salad, yummm
Tried this recipe?Let us know how it was!