Mango and coconut chutney Recipe
Ingredients
| Coconut | 1 Cup (16 tbs), grated | |
| Mango | 1⁄2 Cup (8 tbs), chopped | |
| Green chilies | 4 | |
| Black gram | 1⁄2 Teaspoon | |
| Mustard seeds | 1⁄2 Teaspoon | |
| Cumin seeds | 1⁄2 Teaspoon | |
| Curry leaves | 1 Teaspoon | |
| Red chilies | 1 | |
| Salt | To Taste | |
| Lemon | 1 | |
| Oil | 1 Tablespoon |
Nutrition Facts
Serving size
Calories 66 Calories from Fat 47
% Daily Value*
Total Fat 5 g8.4%
Saturated Fat 3.2 g16.2%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 52 mg2.2%
Total Carbohydrates 5 g1.7%
Dietary Fiber 1.7 g6.6%
Sugars 2.5 g
Protein 0.8 g1.6%
Vitamin A 3.2% Vitamin C 37.9%
Calcium 1.4% Iron 3.5%
*Based on a 2000 Calorie diet
Directions
• Take the past into a bowl.
• Take a frying pan and with 1 tsp oil in it. Fry the cumin seeds, black gram, Mustard seeds and red chillie till the mixture turns brown. now add curry leaves.
• Remove the pan and put this mixture in to past and mix it well.
• The chutney is ready.
Note:
If the mango is not sour then add lemon.
Chef
