Raw Mango Chutney
Now it is the season for tender mangoes in Kerala. Gradually it turns to raw mango and later on it will be fully ripen. Mango is used as a food item in its different stages of development. Tender mango (Kannimanga) is used to preserve in the brine water to make it available for the whole year. Green mango or unripe mango is preserved in different forms like making pickle, preserving in brine water, salted and dried mango (ada manga), dried mango powder (amchur), etc.. It is enriched with Vitamins like B1, B2, C, etc. Ripen mango is not good for diabetics since its main ingredient is sugar, but it is believed that tender leaves of the mango tree are considered useful in early diabetes. Ripen mangoes are preserved in the form of mango bars, jams, squash, etc.Raw mango and ripen mango is consumed in different forms through out India. Ripen mango is wholesome and nourishing. It is believed that regular consumption of ripen mango improves the skin colour.One of the raw mango delicacies prepared at home is a chutney. Usually served with Kanji (rice porridge) on rainy season. Raw mango chutney is prepared through out India with variations in ingredients. Try this, it will definitely entertain all your taste buds because it is sour, spicy, and salty.
- Raw mango – 1 medium sized, peeled and diced
- Coconut scraped – 3 tbsp
- Ginger – 1” piece, chopped
- Red chilly powder – 2 tsp
- Curry leaves – 4-5
- Salt to taste
Method of preparation:
- Mix all the ingredients together with hand, put it in a grinder and grind coarsely
Today I served this for lunch along with curd and rice.