Mango-Onion Chutney
Ground fresh and served immediately, this chutney hits all the right notes — heat from the chillies, richness from coconut, and a sharp tang that cuts through rich curries and fried foods.
Ingredientsfor 4 servings
- 1 nos Raw mango peeled and — cut into pieces, pachha manga
- 5 - small Onion (Kunjulli)
- Red chilly powder, to taste
- Salt, to taste
- Curry leaves A stem
- 1 - Coconut oil
Preparation
Step 1
Grind together the mango pieces, onion, red chilly powder, salt and curry leaves in a mixer grinder.
Step 2
Pour a little coconut oil on top.
Step 3
Goes well with rice.
Tip
Taste as you go. Recipes are guidelines — your palate is the final judge. Adjust salt, sourness, and heat to what tastes right to you.
Cook this in the app
Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.
More recipes you might like
Main Course
Chinna Mutta Roast | Under developed Egg Roast
Kerala-style dry fry where egg is cooked down until all the moisture evaporates and what remains is intensely flavour...
Snacks
Cashew Rice Balls | Cashew Rice Snacks
Cashew Rice Balls are crispy, nutty tea-time snacks made with rice and cashews. A perfect homemade snack popular acro...
Side Dish
Cheerachembu Thoran | Tahitian Spinach Stir Fry
The taste of Cheerachembu Thoran | Tahitian Spinach Thoran, a nutritious Kerala-style stir fry made with fresh leafy ...
Side Dish
Cabbage Beetroot Thoran | Cabbage and Beetroot Stir Fry
Finely chopped cabbage stir-fried with grated coconut, mustard seeds, and curry leaves — this thoran is the workhorse...