Authentic Raw Mango Chutney Recipe – South Indian Spice Blend

Last Updated on 4 months by Neha Deshmukh

Authentic Raw Mango Chutney Recipe – South Indian Spice Blend

Introduction

Oh, the magic of raw mangoes! There’s something so incredibly refreshing about a vibrant, tangy chutney, especially when the summer heat is on. This raw mango chutney (or maavina kayi chutney as we call it at home) is a staple in South Indian cuisine, and honestly, it’s one of those recipes I find myself making again and again. I first made this when I was trying to recreate my grandmother’s version – and while it took a few tries, I think I’ve finally gotten pretty close! It’s the perfect accompaniment to a simple rice and ghee meal, or even as a side with idli or dosa. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any chutney; it’s a burst of South Indian flavors in every bite. It’s:

• Tangy & Spicy: The perfect balance of sweet, sour, and spicy.
• Quick & Easy: Ready in under 30 minutes.
• Versatile: Pairs beautifully with so many dishes.
• Authentic: A traditional recipe passed down through generations.

Ingredients

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

• 1 cup freshly grated coconut (about 150g)
• ¾ cup raw mango, peeled and grated (about 180g)
• 1 ½ tbsp coriander seeds (about 18g)
• ¾ tsp cumin seeds (about 4g)
• 5 dry red chillies
• 7-8 garlic flakes
• 14-15 curry leaves
• Salt to taste
• 1 tsp oil (for grinding)
• ½ tsp mustard seeds (about 2g)
• 8-10 fresh curry leaves
• ½ tsp split black gram (minappa pappu) (about 3g)
• 1-2 dry red chillies, de-seeded
• ½ tsp oil (for tempering)

Ingredient Notes

Let’s talk ingredients! A few things make this chutney special:

• Raw Mango: The star of the show! Look for firm, tart mangoes. The greener, the better.
• Freshly Grated Coconut: Seriously, don’t skip this. It adds a wonderful sweetness and texture. Frozen can work in a pinch (see FAQs!), but fresh is best.
• Minappa Pappu (Split Black Gram): This is a key South Indian spice. It adds a lovely nutty flavor and helps bind the chutney.
• Dry Red Chillies: Adjust the quantity based on your spice preference. De-seeding them will reduce the heat.
• Curry Leaves: Fresh curry leaves are a must! They add an incredible aroma and flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Spice it Up: Heat 1 tsp of oil in a pan over medium heat. Add the coriander seeds, cumin seeds, and dry red chillies. Sauté for about 2 minutes, until fragrant.
2. Garlic & Curry Leaves: Add the garlic flakes and curry leaves to the pan. Fry for another minute, until the garlic is lightly golden and the curry leaves are crisp. Remove from the heat and let it cool completely.
3. Grind the Spices: Once cooled, grind the spices into a coarse powder using a blender or a mortar and pestle. A little water can help if needed, but keep it minimal.
4. Chutney Base: Add the grated coconut, grated raw mango, and salt to the spice mix. Grind everything into a coarse paste, adding just a tiny bit of water if necessary. You want a thick, textured chutney, not a smooth puree.
5. Tempering Time: In a small pan, heat ½ tsp of oil. Add the mustard seeds and let them pop. Then, add the split black gram and fry until it turns light brown.
6. Final Touch: Toss in the fresh curry leaves and de-seeded dry red chillies. Sauté briefly until fragrant – about 30 seconds.
7. Combine & Serve: Pour the tempering over the chutney and mix well. Serve immediately with steamed rice and a dollop of ghee. It’s also fantastic with idli, dosa, or even as a side with your favorite South Indian meal.

Expert Tips

• Don’t over-grind the chutney. A coarse texture is what you’re after.
• Taste and adjust the salt and spice levels as needed.
• For a more intense flavor, dry roast the coconut for a few minutes before grinding.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: For a milder chutney, use fewer red chillies or remove the seeds. For a spicier kick, add more chillies or a pinch of cayenne pepper. My friend, Priya, loves to add a tiny bit of green chilli for extra heat!
• Regional Variations:
  • Andhra Style: Add a small piece of ginger while grinding the spices.
  • Tamil Nadu Style: Some families add a pinch of turmeric powder for color and flavor.
  • Kerala Style: A squeeze of lime juice can brighten up the flavors.

Serving Suggestions

This chutney is incredibly versatile! Here are a few ideas:

• With steamed rice and ghee – a classic combination.
• As a side with idli and dosa.
• Spread on sandwiches or wraps.
• Served with vada or pakora.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavors will actually develop even more over time!

FAQs

• What type of mango is best for this chutney? Any tart, green mango will work. Totapuri or Alphonso (when still green) are good choices.
• Can I use frozen grated coconut? Yes, you can! Just thaw it completely and squeeze out any excess water before using.
• How can I adjust the chutney’s consistency? Add a little water, one teaspoon at a time, until you reach your desired consistency.
• What is minappa pappu and can it be substituted? 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.
• How long will this chutney stay fresh in the refrigerator? Properly stored, it will stay fresh for 3-4 days.