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Choose raw mangoes that are firm and tangy.
Cut the mangoes and scoop out the flesh. Avoid the skin but no harm done if a few bits slip in.
Add dessicated coconut , chillies, salt, asaefotida and the mustard seeds into a blender jar. Add a bit of water and blend to a fine paste.
If the mixture is too dry add a bit of water and mix. The chutney is ready to serve. Adjust for salt as required. Enjoy...