Raw Mango Chutney, Mango Thogayal Recipe, Thengai Mangai Chutney Recipe
I get raw mangoes rarely in my place. Last week, I bought few raw mangoes and when I was thinking of some good recipes, Raw Mango Chutney (Mangai Thengai Chutney) came to my mind.
Gj loves this Mango Thogayal so much. It goes well as a side to Curd Rice, or you can have it with rice. I just love it. This Raw Mango Chutney recipe even goes well with Idli and Dosa. When I say thogayal, it does not have the same taste as Peerkankai Thoel Thogayal or Ginger Thogayal. It is damn easy to make.
Try this Raw Mango Chutney Recipe and have it along with Dosa and Idly. Let me know if you liked this thogayal.
Coconut (grated) – 1/2 cup
Raw Mango (chopped) – 1/4 cup
Red Chilly – 1 no.
Green Chilli – 2 nos.
Asafoetida – 2 pinches
Salt – as required
Mustard Seeds – 1/2 teaspoon
Urad Dal – 1/2 teaspoon
Curry Leaves/Karuvepillai – 4 to 5 leaves
Oil – 1 teaspoon
Note. The ingredients shown will vary with the original quantity.
1. Grind grated coconut, raw mango pieces, red chilly, green chilly, asafoetida and salt smoothly with little water.
2. In a small pan, heat oil and then let the mustard seeds splutter. Then add urad dal and curry leaves and let it turn golden brown. Finally add the seasoning to the ground mango coconut mixture. Give a quick stir.
Now, Raw Mango Chutney/Thengai Mangai Chutney is ready! Serve the chutney with Idli, Dosa and Plain Rice.
- You can increase/decrease the chillies as per your spice level.
- You can either grind it smoothly or coarsely. It taste good both ways.
Raw Mango Chutney, Mango Thogayal Recipe below: