North Kanara Sweet And Sour Raw Mango Chutney Recipe

Step 1: To begin making North Kanara Sweet And Sour Raw Mango Chutney Recipe, prep all the ingredients first

Step 2: In a small pan, heat a half a teaspoon of oil over medium heat and add the raw mango pieces

Step 3: Saute for a few minutes until the raw mango changes color and gets cooked slightly

Step 4: The mango when exposed to heat will soften a bit

Step 5: Once it does, remove from heat, transfer to a bowl and keep aside

Step 6: In the same pan, heat 1/2 teaspoon of oil and add the asafoetida and allow it to roast for a few seconds over low heat

Step 7: Add the grated coconut and roast for a few minutes until you can smell the roasted aroma of the coconut and it changes color slightly to a little golden

Step 8: Once done, transfer to the bowl which mangoes were kept and keep aside

Step 9: In the same pan, add little more oil and roast the byadgi chillies over medium heat for about a minute and turn off the heat

Step 10: Once done, blend all the roasted ingredients, along with jaggery, mango and salt without adding water to make a sticky sweet and sour mango chutney

Step 11: Check the spice levels and adjust the chilli and salt accordingly

Step 12: Once done, transfer to the Raw Mango Chutney to bowl and serve

Step 13: Serve North Kanara Sweet And Sour Raw Mango Chutney Recipe along with Tawa Paratha Recipe (Plain Paratha), Steamed rice and Vali Bhajji Ambat Recipe (Konkan Style Spiced Malabar Spinach Dal Recipe)