This manga tenga thogayal – a raw mango and coconut chutney with onion – is a recipe from my mother’s repertoire. I learnt how to make this chutney from Amma, because I love it to bits, and it is now a huge hit in my household as well.
This raw mango and coconut chutney is a burst of flavours, sweet and spicy and sour. It makes for a lovely pair with rice, dosas and idlis alike. Do try it out, and fall in love with it, too!
Ingredients (makes about 1-1/2 cup of manga thenga thogayal):
- 1/2 cup chopped raw mango
- 1 small onion
- 3/4 cup freshly grated coconut
- Salt, to taste
- 4-5 dry red chillies
- 2 tablespoons of jaggery, or to taste
- 1 teaspoon + 1 teaspoon oil
- 2 tablespoons chana daal
- 2 tablespoons urad daal
- Heat 1 teaspoon oil in a pan and add in the dry red chillies, chana daal and urad daal. Fry on medium flame till the daals turn slightly brown and begin to emit a nice fragrance. Stir intermittently, and ensure that the ingredients do not burn. Transfer to a plate, and allow to cool down completely.
- Chop the raw mango into small cubes. Chop the onion into cubes as well. Keep the grated coconut handy.
- Heat 1 teaspoon oil in the same pan we used before, and add in the chopped raw mango, coconut and onion. Fry on medium flame till the coconut begins to turn brown. Stir intermittently, ensuring that the ingredients do not get burnt. Transfer to a plate, and allow to cool down completely.
- When all the ingredients have entirely cooled down, proceed to grind the chutney. Put the grated coconut, onion and raw mango in a medium-sized mixer jar, and add in salt and jaggery to taste, as well as a little water. Give it a whirr in the mixer.
- Now, scrape down the sides of the mixer jar, and add in the fried red chillies, coconut, urad daal and chana daal. Give it a couple more whirrs in the mixer. Done! Serve the manga thenga thogayal with steamed rice. It also makes for a lovely accompaniment to idlis and dosas.
- Totapuri raw mango (‘kili mooku manga‘ in Tamil) works best for this chutney, as it has just the right level of sourness. If you want to use another variety of raw mango that is slightly more sour, you might want to reduce the quantity that you use.
- I have used refined oil to fry the ingredients here. You may use coconut oil, instead, too.
- Add in the roasted urad daal, chana daal and red chillies after the chutney has been half-ground. This will ensure that the daals get only coarsely crushed, adding to the taste of the chutney.
- I have used the small, round Salem Gundu chillies to make this chutney. You can use any variety of dried red chillies as you please – just adjust the quantity according to the spice levels you prefer.
- If you want to, you can add a tempering of curry leaves, mustard seeds and asafoetida to the manga thenga thogayal. I have skipped it.
You like? I hope you will try this raw mango and coconut chutney out too, and that you will love it as much as we do!
One thought on “Maangaai Tengaai Thogayal| Raw Mango And Coconut Chutney”