“Green mangoes are perfect for chutneys, as they add just the right level of sourness,” notes Santosh Shah.

You can get frozen grated coconut in most Asian food stores: “It’s as good as a fresh coconut, without the complication of cracking and grating.”

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Hariyo aap ra nariyal ko achar - Green mango & coconut chutney
Hariyo aap ra nariyal ko achar – Green mango & coconut chutney (Matt Russell/PA)
Hariyo aap ra nariyal ko achar - Green mango & coconut chutney
Print Recipe
Nutrition Facts
Green mango and coconut chutney
Amount Per Serving
Calories 152 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 5g31%
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Sodium 202mg9%
Potassium 302mg9%
Carbohydrates 26g9%
Fiber 4g17%
Sugar 22g24%
Protein 2g4%
Vitamin A 1547IU31%
Vitamin C 52mg63%
Calcium 22mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Green mango and coconut chutney

Chutneys are a hugely important part of Nepalese cuisine.
Prep Time10 minutes
Total Time10 minutes
Course: Side Dish, Snack
Cuisine: Nepalese
Servings: 6 servings
Calories: 152kcal
Author: Santosh Shah

Equipment

  • Pestle and mortar
  • Food processor
  • airtight container

Ingredients

  • 4 small green mangoes
  • ½ tsp salt
  • ½ tsp Kashmiri chilli powder or medium hot chilli powder
  • 4 garlic cloves chopped
  • 15 g fresh ginger peeled and chopped
  • 50 g grated fresh or frozen coconut
  • 1 tbsp caster sugar
  • 1 tbsp lemon juice
  • 1 tbsp fresh coriander leaves
  • 2 tbsp vegetable oil

Method

  • Peel and stone the mangoes and cut the flesh into a small dice. Crush the mango pieces and salt in a large pestle and mortar to break them up. Add the rest of the ingredients and crush into a paste. Alternatively, place the mango pieces and salt in a food processor and pulse a few times, until slightly crushed. Add the rest of the ingredients and process to a coarse paste.
  • Check and adjust the seasoning, adding more salt, sugar or lemon juice, to taste. Stored in an airtight container and refrigerated, this will keep for three to four days.

Nutrition

Calories: 152kcal | Carbohydrates: 26g | Protein: 2g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 202mg | Potassium: 302mg | Fiber: 4g | Sugar: 22g | Vitamin A: 1547IU | Vitamin C: 52mg | Calcium: 22mg | Iron: 1mg


Ayla: A Feast Of Nepali Dishes From Terai, Hills And The Himalayas by Santosh Shah is published by DK.

Ayla: A Feast of Nepali Dishes from Terai, Hills and the Himalayas
  • Amazon Kindle Edition
  • Shah, Santosh (Author)
  • English (Publication Language)

Last update on 2024-04-21 / Affiliate links / Images from Amazon Product Advertising API

 

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Last update on 2024-04-09 / Affiliate links / Images from Amazon Product Advertising API

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