Authentic Mango Coconut Chutney Recipe – South Indian Side Dish

Last Updated on 2 months by Neha Deshmukh

Authentic Mango Coconut Chutney Recipe – South Indian Side Dish

Hey everyone! If you’ve ever enjoyed a South Indian breakfast spread, you know a good chutney is non-negotiable. And honestly, this Mango Coconut Chutney? It’s a game-changer. It’s sweet, tangy, a little spicy, and utterly addictive. I first made this when I was trying to recreate the flavors of my grandmother’s cooking, and it’s been a family favorite ever since. Let’s get into it!

Why You’ll Love This Recipe

This chutney is more than just a condiment; it’s a burst of South Indian sunshine in every bite. It’s incredibly versatile – perfect with steaming hot rice, crispy dosas, fluffy idlis, or even as a spread for sandwiches. Plus, it comes together surprisingly quickly, making it ideal for a weeknight meal or a weekend brunch. It’s a vibrant, flavorful addition to any table.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 1 cup freshly grated coconut
• 0.5 cup fresh green raw mango pieces
• 3-4 green chillies
• Salt to taste
• 1 tsp mustard seeds
• 8-10 fresh curry leaves
• 1 pinch asafoetida (hing)
• 1 tsp oil
• 0.75 tsp split black gram (minappa pappu)
• 1 dry red chilli

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chutney.

Coconut – Fresh vs. Dried

Freshly grated coconut is always best for that authentic flavor and texture. However, if you can’t find fresh, you can use unsweetened desiccated coconut. Rehydrate it with a little warm water before using – about ½ cup of warm water for 1 cup of desiccated coconut.

Raw Mango – Choosing the Right Ripeness

You want a raw mango that’s firm and slightly tart. Avoid mangoes that are too ripe, as they’ll make the chutney too sweet. A slightly green mango is perfect!

Green Chillies – Heat Level & Varieties

The number of green chillies depends on your spice preference. I usually use 3-4 for a mild-medium heat. You can use any variety of green chillies – Thai green chillies will give you a serious kick, while longer, milder varieties are great for a gentler flavor.

Split Black Gram (Minappa Pappu) – Regional Significance

Minappa pappu, or split black gram, adds a lovely nutty flavor and helps bind the chutney. It’s commonly used in Andhra cuisine, and it really makes a difference!

Asafoetida (Hing) – Flavor Profile & Uses

Asafoetida has a pungent aroma in its raw form, but it transforms into a savory, umami-rich flavor when cooked. A little goes a long way! It aids digestion too.

Step-By-Step Instructions

Alright, let’s get cooking!

First, let’s make the base. Grind the coconut, raw mango pieces, green chillies, and salt into a coarse paste using minimal water. A stone mortar and pestle (like my grandmother used!) gives the most authentic flavor, but a food processor works just fine too.

Now for the tempering. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds and wait for them to splutter – that’s when you know they’re ready!

Add the split black gram and brown it lightly. This takes just a minute or two, so keep a close eye on it.

Toss in the curry leaves and dry red chilli, and sauté until fragrant. This happens quickly, so don’t let anything burn! Mix in the asafoetida immediately and pour the tempering over the chutney.

Give everything a good mix, and serve fresh! It’s best enjoyed right away, but it’s still delicious the next day.

Expert Tips

• Don’t over-grind the chutney. A slightly coarse texture is what you’re aiming for.
• Adjust the salt and chillies to your liking.
• For a smoother chutney, add a tablespoon of water while grinding.

Variations

Want to switch things up? Here are a few ideas:

Spice Level Adjustment

If you’re sensitive to spice, remove the seeds from the green chillies before grinding. Or, use just one chilli! For extra heat, add a pinch of red chilli powder.

Vegan Adaptation (Naturally Vegan)

Good news – this recipe is naturally vegan! No modifications needed.

Gluten-Free Adaptation (Naturally Gluten-Free)

This chutney is also naturally gluten-free, making it a great option for those with dietary restrictions.

Festival Adaptations (Onam, Ganesh Chaturthi)

This chutney is a staple during Onam Sadhya and is often served as part of Ganesh Chaturthi feasts. It adds a lovely tangy counterpoint to the richer dishes.

Serving Suggestions

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

• With steamed rice and a dollop of ghee.
• As a dip for crispy dosas or soft idlis.
• Spread on sandwiches or wraps for a flavorful kick.
• Alongside medu vada for a classic South Indian snack.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 2 days. The flavor might mellow slightly over time, but it will still be delicious!

FAQs

What is the best way to grind the chutney for the perfect texture?

Using a stone mortar and pestle is traditional and gives a fantastic texture, but a food processor works great too! Just pulse it a few times, rather than blending it completely smooth.

Can I use frozen coconut for this recipe?

You can, but the flavor won’t be quite as vibrant. Thaw it completely and squeeze out any excess water before using.

How can I adjust the sourness of the chutney?

If your mango isn’t tart enough, you can add a squeeze of lemon or lime juice.

What is asafoetida and can I skip it?

Asafoetida adds a unique savory flavor. If you can’t find it, you can skip it, but the chutney won’t have the same depth of flavor.

Can this chutney be made ahead of time?

It’s best enjoyed fresh, but you can make it a few hours ahead of time. Store it in the refrigerator and give it a good stir before serving.

What is Minappa Pappu and can I substitute it?

Minappa pappu is split black gram. If you can’t find it, you can substitute with chana dal (split chickpeas), but the flavor will be slightly different.