Authentic Raw Mango Chutney Recipe – South Indian Summer Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Raw Mango Chutney Recipe – South Indian Summer Delight

Hey everyone! If you’re anything like me, the arrival of summer means one thing: mangoes! And while mango lassi and aamras are amazing, there’s something extra special about a tangy, spicy raw mango chutney. This recipe is a family favorite – I first made it when I was trying to recreate my grandmother’s version, and it’s been a hit ever since. It’s the perfect accompaniment to idli, dosa, vada, or even rice. Let’s get cooking!

Why You’ll Love This Recipe

This raw mango chutney (or maanga pachadi as it’s known in some parts of South India) is a burst of flavor. It’s sweet, tangy, spicy, and incredibly refreshing. It’s also surprisingly easy to make, coming together in under 20 minutes. Plus, it’s a fantastic way to use those slightly tart, unripe mangoes. Trust me, once you try this, you’ll be making it all summer long!

Ingredients

Here’s what you’ll need:

• ½ cup raw mango (grated) – about 1 medium mango
• ¾ cup grated fresh coconut
• 1 tbsp oil
• ½ tsp cumin seeds
• 1 tsp coriander seeds
• 2 tsp urad dal (split black lentils)
• 3 red chillies (adjust to your spice preference!)
• 3 garlic cloves, chopped
• 2 green chillies, slit
• A few curry leaves
• Salt to taste
• 1 tsp oil (for seasoning)
• ½ tsp urad dal (for seasoning)
• 1 red chilli (for seasoning)
• A few curry leaves (for seasoning)

Ingredient Notes

Let’s talk ingredients! Using the right raw mango is key. Look for mangoes that are firm to the touch and still green. The sourness is what we’re after here.

And don’t skimp on the fresh coconut! It really makes a difference. In South Indian cooking, fresh coconut is used extensively, adding a beautiful sweetness and texture. If you absolutely can’t find fresh, you can use unsweetened desiccated coconut, but the flavor won’t be quite the same.

As for the red chillies, I like to use a mix of Byadagi chillies (for color and mild heat) and Guntur chillies (for a good kick). Feel free to experiment to find your perfect spice level.

Step-By-Step Instructions

Alright, let’s make some chutney!

1. First, peel and grate the raw mango. Set it aside – we want it ready to go.
2. Heat 1 tablespoon of oil in a pan over medium heat. Once hot, add the cumin seeds. Let them sizzle for a few seconds until fragrant.
3. Now, add the coriander seeds, urad dal, and red chillies. Sauté until the dal turns golden brown – this usually takes about 2-3 minutes. Keep an eye on it, as urad dal can burn quickly!
4. Add the chopped garlic, slit green chillies, and curry leaves. Sauté for another 2-3 minutes, until the garlic is lightly golden and fragrant.
5. Add the grated mango and sauté for 2-3 minutes. Remove the pan from the heat.
6. Mix in the grated coconut and salt.
7. Let the mixture cool down a bit. Then, coarsely grind it with minimal water – you want a slightly textured chutney, not a smooth paste.
8. Now for the seasoning! Heat 1 teaspoon of oil in a small pan. Add the ½ teaspoon urad dal and let it crackle.
9. Add the red chilli (broken into pieces) and curry leaves. Sauté until fragrant.
10. Pour this hot seasoning over the chutney and mix well. And that’s it! Your raw mango chutney is ready to enjoy.

Expert Tips

• Don’t overgrind the chutney. A little texture is what you want.
• Adjust the amount of red chillies to your liking.
• If the chutney is too thick, add a tablespoon of water at a time until you reach your desired consistency.
• For a more intense flavor, you can dry roast the coconut for a few minutes before adding it to the chutney.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your oil source.
• Spice Level Adjustment:
  • Mild: Use only Byadagi chillies and remove the seeds.
  • Medium: Use a mix of Byadagi and Guntur chillies.
  • Hot: Add more Guntur chillies or a pinch of cayenne pepper.
• Regional Variations:
  • Tamil Nadu: Some Tamil Nadu versions add a small piece of ginger to the chutney.
  • Kerala: In Kerala, a pinch of turmeric powder is often added for color and flavor.
  • Andhra Pradesh: Andhra Pradesh versions tend to be spicier, with a higher proportion of Guntur chillies.
• Festival Adaptations: This chutney is a staple during Onam (Kerala) and Ugadi (Andhra Pradesh/Telangana), often served as part of the sadya or festive meal.

Serving Suggestions

This chutney is incredibly versatile. Here are a few of my favorite ways to serve it:

• With idli and dosa – a classic pairing!
• As a side dish with vada and bonda.
• Mixed with rice and a dollop of ghee.
• As a condiment with South Indian thalis.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify slightly over time.

FAQs

Let’s answer some common questions:

• What type of raw mango is best for this chutney? Any firm, sour, unripe mango will work. Totapuri or Benarasi Kesar are good choices.
• Can I use frozen coconut for this recipe? While fresh is best, you can use unsweetened desiccated coconut in a pinch. Just be aware that the flavor won’t be as vibrant.
• How can I adjust the chutney’s consistency? Add water, one tablespoon at a time, until you reach your desired consistency.
• Can this chutney be made ahead of time? Yes, you can make it a day or two in advance. The flavors will meld together beautifully.
• What are some other dishes this chutney pairs well with? It’s delicious with uttapam, upma, and even as a spread for sandwiches!