Instant Raw Mango Chutney Recipe

I am a big fan of mango. During my school and college days, I always looked forward to the mango season. I love all types of mangoes. After moving to Singapore, I get mango almost everyday especially Thai and Australian mangoes. Even though I buy those types of mangoes and enjoy them, I still look forward to the Indian mango season. Now coming to the recipe, I have posted kache aam ki chutney, and a simple Mango chutney with coconut, however, when I was in Chennai, I have tasted this version. I loved it. So I decided to give it a try (I never get bored of mango). This one is with dal and it is perfect for idli and dosa or even with hot, steamed rice. I made it a little spicy. My mango is sour so, there was no need of any tamarind. If there is not enough sourness, you can add tamarind. 

Raw mango - 2 cups (Remove skin and cube it)
Bengal gram dal - 2 tablespoon
Red chilies - 3-4 (adjust to your spice level)
Hing / asafoetida - 1/8 teaspoon
coconut - 1/2 cup
Salt to taste
Oil  - 1 teaspoon

For Tempering
Oil - 1 teaspoon
Mustard seeds - 1/2 teaspoon
Curry leaves - 10
Urad dal - 1 teaspoon


Heat 1 teaspoon oil. Add Bengal gram dal, red chilies and fry till brown color. Add asafoetida (hing) and fry for 10 seconds. 
Add coconut and sliced mango. Fry for 2 minutes.
Switch it off and let it cool down. Grind to little coarse chutney
Heat oil and add ingredients under tempering section & add this to chutney and mix well
Serve it!