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Kacha Aamer Chatni Narkel Diye
- Duration: 20 minutes
- Serves: 3 people
Spice Level: Medium
Avoid cutting into the seed while slicing a raw mango for pickles. It releases bitter astringent juices that discolour the mango and make the pickle/chutney unsavoury.
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In Bengali culture, chutney is served towards the end of a meal as a palate cleanser just before the dessert is served.
- Raw mango (kairi), peeled and thickly sliced (1 cup)
- Fresh coconut (nariyal), grated (1/2 cup)
- Sugar (2 tbsp)
- Mustard seeds (sarson) (1 tsp)
- MTR Haldi/Turmeric Powder (1 tsp)
- MTR Lal Mirch/Red Chilli Powder (1 tbsp)
- Dry red chili (sookhi lal mirch) (1)
- Salt (1 tbsp)
- Oil (2 tsp)
- Water (1 cup)
- Heat oil in a kadhai, add mustard seeds and dry red chilies, let them splutter.
- Next, add in the mango slices, sugar, salt, MTR Haldi/Turmeric Powder, MTR Lal Mirch/Red Chilli Powder and water.
- Bring to a boil, cover and simmer till the mango slices have softened and the consistency is thin jam-like; it will take approximately 7–8 mins.
- Add grated coconut and cook for another 5 mins.
- Your chutney is now ready to be served hot or cold with pakora or singhara.
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