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Kachri bateta coconut chutney
Coconut and raw mango chutney
Fresh coconut and raw mango chutney. Makes 2½ cups
A fresh, crumbly chutney of grated coconut and raw mango with a little chilli paste, sugar and a pinch of turmeric. It's sweet, sour and mildly hot, and is served with kachri bateta, the Gujarati potato snack, as well as with pattice and bhajias.
- Total time
- 15 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 5 ½ oz fresh coconut2 cups, finely grated
- 5 ½ oz raw (green) mango1 cup, finely grated
- 1 tsp green chilli paste
- 1 pinch ground turmeric
- 2 tsp sugaror to taste
- ¾ tsp saltor to taste
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Method
0/2 doneStep 1: Put 5 ½ oz fresh coconut, 5 ½ oz raw (green) mango, 1 tsp green chilli paste, 1 pinch ground turmeric, 2 tsp sugar and ¾ tsp salt in a bowl.
Step 2: Mix thoroughly and serve. Keep any left over covered in the fridge and use within a day.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 5 g
- Fat
- 5 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kachri bateta coconut chutney take?
- About 15 minutes in total.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of fresh coconut?
- Desiccated coconut soaked in hot water for 15 minutes, about three quarters of the weight.
- What can I use instead of green chilli paste?
- 1 finely chopped green chilli per tsp.
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