Raw mango thogayal, Raw mango chutney, a flavourful chutney | thogayal recipe using mango and other Indian condiments. Every summer season when you get raw mangoes, we make this once a week, it pairs well with dosa and idly, the tang and the spice make it a perfect addition to the breakfast. It also tastes great with paratha or rice as well. I even love eating chutneys with rice. From simple coconut ginger chutney to this green mango chutney. Add a dollop of ghee, some pickle and pappad and you have a complete meal in hand! Raw Mango Chutney is a traditional and one easy chutney recipe which is mainly used as side dish for porridge . It’s very popular to have Porridge with Chutney and Pappad around Kerala for lunch or dinner mostly during monsoon season. there are several variations to this simple chutney recipe and this post is inspired from the south Indian mango chutney. Green mango chutney was prepared with coconut and raw mango slices were added as an alternative to tamarind. however, after I tried this recipe with both green chilli and red chilli. I was already a huge fan of this chutney and I prepared it in bulk and stored in my refrigerator. The chutney tastes great based on the combination of spicy, salty and sour taste it has to offer. Hence increase or decrease the spice and salt level based on the sourness of mango.
Watch two different styles of raw mango chutney recipe video.
Mangai chutney | Raw Mango Chutney | Chutney Recipe
Ingredients
to prepare raw mango white chutney
To prepare raw mango red chutney
Instructions
To prepare raw mango green chutney
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To roast, heat pan with oil.
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Add chopped small onions.
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Add chopped garlic cloves and sauté for a minute.
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Add green chillies sauté for 2-3 minutes.
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Remove onion, garlic and green chilli from oil.
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In a mixie jar add all sauteed ingredients.
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Add grated coconut.
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Add chopped raw mango without skin.
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Add natural sea rock salt.
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Grind them all in to fine paste with little water.
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Seasoning chutney with oil, mustard seeds, urad dal, asafoetida powder, red chilli and curry leaves.
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Tasty coconut, raw mango with green chilli chutney is ready to serve.
To prepare raw mango red chutney
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Heat the pan with oil.
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Add urad dal and sauté until turn slight golden red and then take them out from the pan.
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Add dry red chilli and sauté for a minute.
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Allow to cool down the sauteed urad dal and red chilli.
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Transfer these sauteed items salt in to a mixie jar.
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Firstly, grind in to rough coarse powder without any water.
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Add fresh coriander leaves.
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Add chopped ginger.
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Add chopped raw mango.
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Grind with little water.
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Add fresh grated coconut.
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Grind in to smooth paste.
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Seasoning chutney with oil, mustard seeds, urad dal, asafoetida powder, red chilli and curry leaves.
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I used this size of one mango to prepare both the chutneys.
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Tasty two types of raw mango chutneys are now ready for serving.
