Mango Chutney (Ambuli Chutney)
Mango chutney is a popular Indian condiment made from mangoes. It is a tangy, sweet and sour sauce that may be used as a dip or added to curries.
Mango chutney is a type of Indian chutney. It is made from raw mangoes, spices and sugar. There are many variations of this dish including mangalorean style which uses coconut oil as the main ingredient.
A perfect supper is one bowl of conjee with plenty of ghee and loads of mango chutney. Mango chutneys are made in a variety of methods and served with rice, conjee, idli, and dosas, among other things. Here are a few different methods to prepare raw mango chutney. Different flavors that go well with rice, conjee, idli, and dosas.
1/2 mango, uncooked 1/2 cup coconut grated 3–4 green peppers season with salt to taste
Method of Preparation:
The first kind is a basic mango chutney that goes well with rice, conjee, dosas, and idlis.
1. Rinse and dry the green chilies. Heat a tadka pan, then chop each green chile into three pieces and add to it. Fry the green chilies in a few drips of oil until they become color. Continue tossing the green chilies so that they cook evenly all over.
2. Peel the raw mango and coarsely slice it.
3. Using just enough water, grind the fried, cooled green chilies, shredded coconut, raw mango, and salt into a smooth paste. Place the ground chutney in a dish with the rice/conjee and serve.
This is a dry mango chutney known in Konkani as ghatte chutney. Because it is not watery, it is served with rice and conjee. This chutney, on the other hand, goes well with idli and dosas. To make the ground chutney a bit watery and go well with idlis and dosas, add 1/4 cup water to it.
Green chilies may be added without frying. When green chilies are cooked and put to chutney, they have a unique flavor.
2nd Type: Mango Chutney, which goes well with idlis and dosas:
When the above basic mango chutney is a bit watery, it’s great for idlis and dosas, and it’s even better when it’s seasoned. Season the chutney and add 1/4-1/2 cup water to make it runny.
Seasoning: In a tadka pan, heat a spoonful of oil and add mustard seeds. When they begin to pop, add the curry leaves and 1 red chili, split up. Fry for a few seconds, then add the spice to the chutney and combine well. For added flavor, add a pinch of asafoetida powder to the seasoning towards the end.
This mango chutney goes well with idlis, dosas, and other South Indian dishes.
3rd Type: Flavorful mango chutney to serve as a side dish with rice, conjee, or chapathis:
1. In a tadka pan, heat a few drops of oil and add 5-6 peeled garlic cloves, 3-4 green chilies, each chopped into three pieces. Garlic and green chilies should be fried until the green chilies become color. Continue to tossing them around until they are evenly fried.
2. Prepare the raw mango by peeling and chopping it. Using just enough water, grind mango chunks, fried garlic, green chilies, salt, and shredded coconut into a smooth puree.
3. Place the ground mango chutney in a dish and serve over hot, steaming rice, chapati, or conjee.
Because it is not watery, this dry raw mango chutney is called ghatte chutney in Konkani and is served with rice, conjee, and chapathi.
4th Type: Asafoetida-based raw mango chutney for congee and curd rice:
In the recipe above, crystal asafetida is used instead of garlic. Use a toor dal-sized crystal asafoetida and make the chutney as directed in the third kind.
Pickled mangoes may also be used to make the chutneys described above. During mango season, pickle some tender or ripe fresh mangoes and enjoy all of the aforementioned mango chutneys all year. The chutneys are also delicious with pickled mangoes! You’ll never be without raw mangoes again, no matter what time of year it is.
You may also like the following coconut chutneys:
Chutney made with Ridge Gourd Peel (Gosale Ghire Chutney)
Chutney made with Tora Leaves (Taikile Palle Chutney)
Chutney made with banana flowers (Bondi Chutney)
Red coconut chutney with spring onions (Piyava Chutney)
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Mango chutney is a popular Indian food that can be made with either raw mangoes or ripe mangoes. The salted mango chutney is made by adding salt to the mixture before it is cooked.
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