Ambuli/Maavinakayi/Raw mango Chutney

My favorite pass time during summer is collecting the fallen tender mangoes and use them in pickles, chutney, pachodi etc. Since the mango trees bear the fruits once in 2 years we did not get any mangoes last year. So this year when we started getting mangoes we decided to make best use of it. Also I am amazed to see how many dishes can be made using those tender fallen mangoes. This one mango Chutney has been constant at home and it is prepared in 2 ways. On regular days it is made using garlic. And the days when we don’t eat garlic it is made using hing. Sharing both the recipes here. Make sure mango used is sour in taste. Ours is local variety mango(kaat ambo).

Raw mango Chutney with Garlic –

Ingredients required-

1. Tender Raw mango – 1 small cup(we have very small ones, about 4 mangoes)
2. Grated coconut- about 5tsp
3. Green chilly- 2
4. Garlic pods – about 8-10
5. Salt to taste

Method of preparation-

• Cut the mango into tiny pieces. Remove the seed.
• Add everything listed above into a mixie jar. Do not add water first.
• Grind them coarsely. If required add little water.

Raw mango Chutney with hing-

Ingredients required-

1. Tender Raw mango – 1 small cup(we have very small ones, about 4 mangoes)
2. Grated coconut- about 5tsp
3. Green chilly- 2
4. Hing – 1/2tsp(can use compound hing as well)
5. Salt to taste

Method of preparation-

• Cut the mango into tiny pieces. Remove the seed.
• Add everything listed above into a mixie jar. Do not add water first.
• Grind them coarsely. If required add little water.

Both the ways the taste will vary slightly. But both are unique.