COCONUT AND RAW MANGO CHUTNEY RECIPE FOR IDLI AND DOSA

Chutney is a must in our house the day Idli or Dosa is made. Since Idli or Dosa is made every week in our house, there is one type of chutney or the other: be it the plain coconut chutney,  or raw mango chutney and I prefer using fresh coconut but dessicated coconut is also fine

For the souring agent I mainly use tamarind, but on days when raw mango is available I prefer to use it. Even lemon juice can be used. 

Ingredients:

•1 cup shredded coconut (fresh or frozen)
•3-4 green chillies
•¾ cup coriander leaves (stems removed)
•¼ cup raw mango cut into chunks (skin peeled)/1 tbsp tamarind paste/ juice of lemon

•Salt to taste

Seasoning/Tadka (optional)

•1/2 tsp Mustard seeds

•3-4 Curry leaves

•Asafoetida (hing) a pinch

•1 tsp oil

Method:

1. First grind the shredded coconut along with green chillies, and salt without adding any water.
2. Then add the raw mango chunks/tamarind/lemon juice and grind again (without water).
3. After it has blended add coriander leaves, sufficient water and grind again. Do not grind for a long time as it will become sweet and the coriander leaves will turn bitter. Transfer to a bowl.
4. For tadka heat oil in a small pan, add mustard seeds, curry leaves, and asafetida, and mix well. Pour this over the chutney and close this with lid immediately. Mix before serving.
5. Serve this along with hot Dosas or with Idli or even rotis!