Raw Mango Chutney recipe , Mango Thogayal

Raw mango thogayal, Raw mango chutney, a flavourful chutney | thogayal recipe using mango and other Indian condiments. I have heard about andhra style raw mango pachadi, thogayal and also tried a version using moong dal few years ago. But somehow i felt it was too sour and so i didn't post that. This recipe i got i recently tasted in a Mango competition, where i went as a judge. Though the recipe didn't win the prize, the taste was totally awesome. I wanted to give it a try as we all are a big fan of thogayal. The recipe is close to Varehvah chef's recipe, thank you Mrs.Heena Dave for introducing this recipe to me. The recipe was similar to my Kovakkai thogayal and beetroot chutney. As the raw mango is in season now, do try this raw mango recipe and let me know how it turned out.

Raw Mango Chutney

• Recipe Cusine: Indian
• Prep Time: 10 Minutes
• Cook time: 10 Minutes
• Serves: 4
• Author: Jeyashri
• Recipe Category: Lunch | Dinner
• Description: Raw mango thogayal, Raw mango chutney, a flavourful chutney | thogayal recipe using mango and other Indian condiments.

     Raw mango  1 cup
     Red chili    5-6
    Urad dal  1/2 tblsp
    Channa dal  1 tblsp
    Dhaniya | coriander seeds  1/2 tblsp
    Cumin seeds   1/2 tsp
    Venthayam| Methi seeds  1/4 tsp
    Garlic  4 cloves
    Curry leaves  few
    Mustard seeds   1/4 tsp
    Oil  1 tblsp

Method:

• Peel the skin of mango and cut them into big chunks. 
• Take out the skin from the garlic.
• In a pan add oil and add the red chili, channa dal, urad dal, venthayam, coriander seeds and few curry leaves.
• Cook this till the dal turns golden brown. 
• Take it out and cool it completely.
• Grind this into a slightly coarse paste along with the mango,salt and garlic.
• In the same pan, with the remaining oil left over, add the mustard seeds, 1 red chili and little curry leaves.
• Once the mustard splutters add the ground paste.
• Mix well and cook for 2-3 minutes.
• Switch off the flame.
• Mango thogayal or raw mango chutney is ready to serve.
• This tastes best for dosa or can be mixed with hot plain rice.

Notes:

1. You can add 1-2 tblsp of coconut also to the thogayal if you want.
2. Adjust the red chilies according to the sourness of the raw mango.

Method with step by step pictures:

• Peel the skin of mango and cut them into big chunks. 
• Take out the skin from the garlic.

• In a pan add oil and add the red chili, channa dal, urad dal, venthayam, coriander seeds and few curry leaves.
• Cook this till the dal turns golden brown. 
• Take it out and cool it completely.

• Grind this into a slightly coarse paste along with the mango,salt and garlic.

• In the same pan, with the remaining oil left over, add the mustard seeds, 1 red chili and little curry leaves.

• Once the mustard splutters add the ground paste.
• Mix well and cook for 2-3 minutes.
• Switch off the flame.
• Mango thogayal or raw mango chutney is ready to serve.
• This tastes best for dosa or can be mixed with hot plain rice.

Notes:

1. You can add 1-2 tblsp of coconut also to the thogayal if you want.
2. Adjust the red chilies according to the sourness of the raw mango.