Two variants of raw mango chutney - with red chilly and with coconut

Variant #1

Raw mangoes             2 small-sized ones, peeled, deseeded and grated

Red chillies            3 or less

Black pepper corns      4

Cumin powder            2 tsp

Coriander seed powder   1 tsp

Jaggery about 1 tbsp, cut in small pieces

Salt to taste

Roast the red chillies mildly on a pan for 3-4 minutes and let aside to cool. It is advisable to remove the seeds from red/green chillies since they are known to increase uric acid in the body. Grind all ingredients together in a food processor. Adjust the jaggery, salt and chillies according to your preference.

Variant #2

For the chutney:

Raw mangoes             2 small-sized ones, peeled, deseeded and grated

Red chillies            4 or less

Fresh coconut 1 tbsp, grated

Jaggery or sugar 1 tbsp

Ginger 1/2 inch

Garlic 1 or 2 cloves

Salt to taste

For the tadka:

Fenugreek seeds 4 or 5

Asafoetida 1/2 tsp

Cooking oil 1 tsp

The red chillies could be substituted with red chilly powder in this case. Blend all the ingredients in a food processor until a smooth paste forms. Heat the cooking oil and add the fenugreek seeds first before the oil is very hot to prevent them from turning black. Throw in the asafoetida and blend the oil in the chutney.