Mango Coconut Chutney Recipe – Authentic South Indian Side Dish

Last Updated on 4 months by Neha Deshmukh

Mango Coconut Chutney Recipe – Authentic South Indian Side Dish

Hey everyone! If you’re anything like me, you absolutely love a good chutney with your South Indian meals. There’s just something so satisfying about that perfect blend of sweet, spicy, and tangy. Today, I’m sharing my go-to recipe for Mango Coconut Chutney – it’s a family favorite and honestly, it’s way easier to make than you might think! I first made this when I was trying to recreate my grandmother’s version, and after a few tries, I think I finally nailed it.

Why You’ll Love This Recipe

This Mango Coconut Chutney is a burst of sunshine in every bite! It’s the perfect accompaniment to dosas, idlis, vadas, or even rice. It’s incredibly flavorful, refreshing, and comes together in under 30 minutes. Plus, the combination of sweet mango, creamy coconut, and a hint of spice is just… chef’s kiss. You’ll find yourself making this again and again, I promise!

Ingredients

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

• ?? cup Fresh scraped coconut
• 12-15 Raw Mango pieces
• ?? teaspoon Turmeric Powder
• ?? – ?? teaspoon Chili Powder
• ?? – 1 teaspoon Jaggery
• 1 teaspoon Coconut Oil
• ?? teaspoon Mustard Seeds
• ?? teaspoon Urad Dal
• 7-8 Fenugreek Seeds
• 1 pinch Asafoetida (Hing)
• 4-5 Curry leaves

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Fresh Coconut: Seriously, fresh is best! It adds such a lovely sweetness and aroma. If you’re buying a whole coconut, ask the vendor to scrape it for you – it saves a lot of effort. About 1 cup of scraped coconut is perfect for this recipe.
• Raw Mango: Look for firm, slightly tart mangoes. The green, unripe mangoes work best. You want them to have a bit of a bite, as they’ll soften during cooking.
• Chili Powder: This is where you can really customize things. South Indian cuisine uses a variety of chili powders. Kashmiri chili powder will give you a vibrant color and mild heat, while Guntur chili powder packs a serious punch! Feel free to adjust the amount to your liking.
• Jaggery vs. Sugar: Traditionally, jaggery (gur) is used in this chutney. It adds a lovely caramel-like flavor that sugar just can’t replicate. However, if you don’t have jaggery, you can substitute with sugar, but start with a smaller amount and adjust to taste.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the coconut paste. Grind the fresh scraped coconut, turmeric powder, chili powder, and tamarind (if using) into a coarse paste with a little water. Don’t add too much water – you want a thick paste.
2. Now, heat the coconut oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s how you know they’re ready!
3. Add the urad dal and fenugreek seeds. Sauté for a few seconds until the urad dal turns golden brown.
4. Next, add a pinch of asafoetida (hing) and the curry leaves. Sauté for about 30 seconds until fragrant.
5. Add the raw mango pieces and sauté for about a minute.
6. Now, mix 1 teaspoon of the coconut paste with about ½ cup of water and pour it into the pan. Simmer until the mango softens (skip this step if you’re using tamarind).
7. Add the remaining coconut paste, salt, and jaggery. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes, stirring occasionally.
8. Adjust the consistency with a little more water if needed. Remember, the chutney will thicken as it cools.

Expert Tips

• Don’t overcook the mango! You want it to be soft, but still hold its shape a little.
• Taste as you go! Adjust the salt, jaggery, and chili powder to your preference.
• A good chutney is all about balance – sweet, sour, spicy, and savory.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is processed without bone char.
• Spice Level Adjustment: For a milder chutney, reduce the amount of chili powder. For a spicier kick, add a pinch of cayenne pepper or use a hotter chili powder. My friend, Priya, loves to add a tiny bit of bird’s eye chili for extra heat!
• Tamarind Substitution: If you don’t have tamarind, you can skip it altogether. The mango provides enough tanginess on its own.
• Festival Adaptations: This chutney is a staple during Onam Sadya in Kerala. It’s also fantastic with Pongal during Makar Sankranti.

Serving Suggestions

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

• With crispy dosas and fluffy idlis.
• As a side dish with medu vadas.
• Mixed with hot steamed rice and a dollop of ghee.
• Even as a spread for sandwiches or wraps!

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. It might thicken slightly, so you can add a splash of water to loosen it up before serving.

FAQs

Let’s answer some common questions:

• What type of mango is best for this chutney? Unripe, green mangoes are ideal. They have the right amount of tartness.
• Can I make this chutney ahead of time? Yes, absolutely! It actually tastes even better after the flavors have had a chance to meld together.
• How do I adjust the sweetness of the chutney? Start with a smaller amount of jaggery and add more to taste.
• What is asafoetida (hing) and where can I find it? Asafoetida is a pungent spice that adds a unique savory flavor. You can find it at most Indian grocery stores.
• Can I use frozen coconut for this recipe? While fresh is best, you can use frozen coconut in a pinch. Just make sure to thaw it completely and squeeze out any excess water before grinding.

Enjoy making this delicious Mango Coconut Chutney! I hope it becomes a staple in your kitchen, just like it is in mine. Let me know in the comments how it turns out for you!