Tuesday, June 28, 2016

Mangai Thogayal, Raw Mango Chutney

          Today's post is going to be a simple one, Mangai Thogayal/Mango Chutney. Though I make sambar or kootu or vegetable gravy to go with rice, we always love to have some kind of thogayal or chutney on the side. When we make thogayals, since we mix it with rice, we make it as thick as possible, without adding water ( or very little water ) and the texture is slightly coarse. I make the mango thogayal just like the coconut chutney, except here, for sourness I add the mango pieces instead of tamarind. This tastes very good when mixed with rice, or if you want to have it with idlis or dosas, make it slightly watery and season it with some mustard and urad dal..

Need To Have

  • Grated Coconut - 1/2 cup
  • Chopped Mango - 1/4 cup
  • Shallots - 2 small
  • Dried Red Chilly - 1 or 2
  • Ginger - 1/2" piece
  • Curry Leaves - 1 or 2
  • Salt to taste


          Take everything in a blender and grind it into a coarse chutney, without or with very little water. Remove and enjoy it with plain rice.

Some more thogayals/chutneys that you can have with rice..
Ridge Gourd Peel Thogayal
Pudina Thogayal
Karpuravalli/Doddapatre/Ajwain Leaves Thogayal
Parippu Thogayal

I ran out of red chillies that day so I have used red chilly flakes.
Depending on the sourness of the mango, use more or less, the final thogayal/chutney should be a perfect balance, it should not be too sour or very bland.
Also add more or less chillies depending on the spiciness of the chillies.
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