Recipe Credit: Darshana Muzumdar
Serves 3-8 depending if it is served as a main dish or accompaniment in a traditional Indian meal
Ingredients
- 1 medium sized kairi preferably Totapuri which is less sour (¾ cup when chopped)
- ½ cup small pieces of or grated fresh coconut
- 2 green chillies (add or reduce as per taste depending on how hot the chilli is)
- 6 cloves of garlic
- 1 tsp salt or to taste
- ¼ cup water
For the Tempering (optional)
- 1 tsp groundnut or coconut oil
- ½ tsp mustard seeds
Method
- Wash and peel the raw mango. Cut it into half and remove the kernel. Cut the raw mango into smaller pieces.
- Chop the garlic and chillies roughly and grind or blend all the ingredients into a rough or coarse texture as desired. Traditionally this was ground on a flat or circular grinding stone.
- Remove this ground mixture into a mixing bowl and serve fresh.
- If you are going to temper the chutney, heat the oil in an iron tempering ladle on medium heat, add the mustard seeds and let them splutter. Add this to the mixture and mix well.
Note: This chutney is traditionally eaten with ‘pej’ which is rice cooked in a soup like consistency, or with rice and dal. You can try it with roti or bhakri if you don’t like or want to eat rice.
For the Whole-Food Plant-Based (WFPB) version:
- This is not whole plant based as the mango is peeled. If you’re adventurous, you could try and see how it tastes with the peel.
- Use unrefined salt like rock or sea salt instead of refined salt.
- Do not use oil if you are doing the tempering. Heat an iron tempering ladle and add the mustard to it. Let it splutter and then add it to the chutney like in the pic.
