Green mango: 1 medium sized
Freshly grated coconut: 1 cup
Green chillies : 3-4medium sized ( depending on the hotness of the chilli).
Fresh garlic:2 small cloves
Salt : 3/4 tsp
Water: 1/4 cup
Peel the green mango, separate and chop the pulp and keep aside.
In a blender add coconut, green chillies, garlic cloves,little waster and salt and blend to a fine paste. Now add the chopped raw mangoes and blend well.
Serve with rice/chapati/dosa/idli.
Can be stored in an airtight container for up to 1 week.
Please make sure that the mango is raw and sour.The pulp should look white in color.The pulp of the mango should not be sweet or yellow in color as this will change the taste of the chutney entirely!
Cooking made easy:
Chutneys like this can be made during weekends and serve as a great ready accompaniment to weeknight dinners.
Tip for healthy living:
Try to use glass/ceramic/porcelain containers instead of plastic containers for storing sour chutneys as they may react with the chemicals in the plastic .