Coconut-Mango Chutney

This is really  a typical combination. Coconut with mango combination gives entirely a different taste to coconut chutney. We can store it outside for 3 days and in the fridge for one week. As any other chutney it taste hot and sour along with its natural rich flavour.  
You can eat along with hot rice and ghee with combination of papad or vadiyam.  You can eat with tiffins also.
Use fresh coconut. For mango, you can use either fresh or dry raw mango pieces. Dry aamchur doesnt taste good.

Ingredients:


- grated coconut     1 cup
-grated/pieces raw mango
- dry red chillies     2-3
- urad dal               1tsp
- bengal gram        1tsp
- jeera                    1/4tsp
- curry leaves         3
-turmeric powder
- salt
- oil                       1tsp

Procedure:

-heat a frying pan with oil. Fry the chillies on medium heat till they turns nearly black with continues stirring. Remove them into a plate.

- In the left over oil fry bengal gram. when its colour slightly changes add urad dal. When its colour also slightly changes add jeera and a little while add curry leaves. When all ingredients fry a nice aroma comes . Add 1/8 tsp of turmeric and turn off the flame.

-When they are little warm along with fried chiilies grind them  into  half crush. Now add coconut, mango and  salt and grind again.

- If necessary add little water to make paste.We dont prefer fine paste. So taste it and if you feel,  grind more. It shouldnt be too hard as it wont mix with rice nicely.

- As per your taste add more mango and salt.

Tips:

- dont use tender curry leaves
-in the absence of dry red chilies, use red chili powder.
-if you are using dry mango pieces, soak them in little water before grinding. As dry mango pieces have salt, careful in adding salt to chutney.