Raw mango chutney or thukku is a must make dish during summer when raw mangoes are in season. Raw mango chutney is a common dish in most house holds in South India when mangoes are in season. My mom makes this chutney and we serve it as side dish for breakfast items like idli, dosa or some time even chapathis.
I like this chutney with piping hot idlis and as a side with hot steamed rice and dal. Yes, I like to have it with rice too and may I tell you this chutney goes so well with hot steamed rice with mashed greens(paruppu kadayal), oh! pure heaven!.
Dried red chillies give the essential spice to the chutney and the tang from the mangoes makes it very delicious. If you like you can add onions too. The only con is that you have to consume the chutney the same day. Want to store longer… ditch the onions like I did. This chutney stays good for 3-4 days refrigerated.
Dry roast all ingredients and grind them all with very little water. So that’s less oil and very healthy dish from raw(un rip) mango.
Serve it as chutney for breakfast or as a dip, it’s just lip smacking good.
Here’s spicy raw mango chutney recipe-
Raw Mango – ½ cup(chopped)
Channa dal/Bengal gram dal – 1 tbspn
Urad dal/split green gram – 1 tbspn
Dried red chillies – 4-5 nos(i liked it spicy, adjust as per your spice preference)
Ginger – 1 inch piece
Garlic – 5 cloves
Salt to taste
Water – as required
Oil – 1 tspn
Mustard seeds – ¼ tspn
Curry Leaves – 1 sprig
1. Dry roast all ingredients except for raw mango and salt. Let them cool.
2. Grind all the roasted ingredients along with mango, salt and very little water into a smooth paste.
3. Heat oil in a small pan, add mustard to crackle, then add curry leaves and switch off flame.
4. Add temper to mango chutney and mix.
5. Serve as a side for idli, dosa or even hot steamed rice and dal. It’s pure heaven! 😀