So that you is perhaps preparing Mango and coconut chutney recipes for your family however this tips may be helpful.
By no means cook this stuff in an Air Fryer
In the previous few years, Air Fryers have turn out to be highly regarded in addition to an essential kitchen appliance. Essentially an amped-up countertop convection oven, it is quite frequently beneficial by cooking experts to organize frozen food, bake cookies, and even fry bacon, chicken and different meats. Air frying is healthier than frying in oil. It cuts calories by 70% to 80% and has rather a lot much less fats. This cooking method may additionally cut down on a number of the different dangerous effects of oil frying.


Mango and coconut chutney
Mango and coconut chutney

Before you jump to Mango and coconut chutney recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.

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Blueberries are good for the health of your heart. Blueberries are rich in antioxidants, especially pterostilbene. Pterostilbene works in a similar way as the resveratrol in grapes. This particular antioxidant assists your body to be more efficient at breaking down your fats and cholesterol. When your body is great at breaking down these things, they will not clog your system and or cause problems for your heart. What that means is that it helps keep your heart as healthy as it can be.

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We hope you got insight from reading it, now let’s go back to mango and coconut chutney recipe. You can cook mango and coconut chutney using 7 ingredients and 3 steps. Here is how you achieve it.

The ingredients needed to make Mango and coconut chutney:
  1. Use 1/2 raw mango
  2. Take 1/2 cup coconut
  3. You need 1 tbsp curd
  4. Prepare 1/2 tsp mustard seeds
  5. Take 2 dry red chillies
  6. Prepare 1 spring curry leaves
  7. Get to taste Salt
Instructions to make Mango and coconut chutney:
  1. Wash and peel mango and cut into small cubes. Remove brown portion of the coconut and cut into small cubes.
  2. In a blender jar add the mango and coconut cubes and curd and salt and blend to a fine paste.
  3. Tempering: heat 1 tbsp oil in a pan, add mustard seeds and chillies let it splutter and then add the curry leaves let it crackle and then add this to the mango and coconut chutney. Serve cold with idli or dosa or any chila

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