Raw Mango Chutney Recipe – Authentic South Indian Summer Condiment

Last Updated on 2 months by Neha Deshmukh

Raw Mango Chutney Recipe – Authentic South Indian Summer Condiment

Hey everyone! If you’re anything like me, the arrival of mango season is a big deal. And while I love a good mango lassi or just slicing them up for a snack, this Raw Mango Chutney holds a special place in my heart. It’s a vibrant, tangy, and slightly spicy condiment that just screams “South India” with every bite. I first made this when I was trying to recreate the flavors of my grandmother’s kitchen, and honestly, it’s been a family favorite ever since! It’s perfect with idli, dosa, rice… honestly, I’ve even been known to sneak a spoonful straight from the fridge. Let’s get into it!

Why You’ll Love This Recipe

This Raw Mango Chutney (or maanga pachadi as it’s known in some parts of South India) is more than just a condiment. It’s a burst of summer sunshine in a jar! Here’s why you’ll adore it:

• Flavor Explosion: The perfect balance of sweet, sour, spicy, and savory.
• Quick & Easy: Ready in under 10 minutes – perfect for a weeknight meal.
• Versatile: Pairs beautifully with so many dishes.
• Authentic: A traditional South Indian recipe passed down through generations.

Ingredients

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

• 1/2 cup Raw mango pieces (about 1 medium mango)
• 1 cup Grated coconut (freshly grated is best!)
• a pinch Turmeric powder (about 1/4 tsp)
• 4-6 Red chillies or green chillies (adjust to your spice preference)
• a small piece Tamarind (about 1 inch)
• a handful Coriander leaves (roughly chopped)
• 1 inch Ginger (peeled and roughly chopped)
• as needed Salt (start with 1/2 tsp and adjust)
• as needed Water (for blending and adjusting consistency)
• 1 tbsp Coconut oil
• 1/2 tsp Mustard seeds
• 1 tsp Urad dal (split black lentils)
• few Curry leaves (about 8-10)
• a pinch Hing (asafoetida)

Ingredient Notes

Let’s talk about a few key ingredients to make sure you get the best results:

Raw Mangoes: Selecting the Right Variety

You want mangoes that are still firm and tart – not fully ripe. Totapuri or Benarasi mangoes work wonderfully, but any sour mango variety will do. Avoid the super sweet ones!

Coconut: Fresh vs. Dried

Freshly grated coconut is always best for that authentic flavor and texture. However, if you can’t find fresh, unsweetened desiccated coconut will work in a pinch. Use about ¾ cup of desiccated coconut and soak it in a little warm water for 10 minutes before using.

Spices: The Role of Turmeric and Chillies

Turmeric adds a beautiful color and subtle earthy flavor. The chillies are where you control the heat! I usually use a mix of red and green chillies for a more complex flavor.

Tamarind: Balancing Sweetness and Sourness

Tamarind provides that essential tangy kick. You can use a small piece of block tamarind, or tamarind paste (about 1 tbsp). If using block tamarind, soak it in warm water for 10 minutes and extract the pulp.

Hing (Asafoetida): A Unique Flavor Profile

Hing has a pungent aroma, but it adds a wonderful savory depth to the chutney. A little goes a long way! You can find it at most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, in a blender, combine the raw mango pieces, grated coconut, turmeric powder, red or green chillies, tamarind pulp, coriander leaves, ginger, and salt.
2. Add a little water – start with about 2 tablespoons – and blend everything into a smooth paste. Add more water if needed to reach your desired consistency.
3. Now, let’s make the tempering! Heat the coconut oil in a small pan over medium heat.
4. Once the oil is hot, add the mustard seeds and let them splutter (they’ll start to pop!).
5. Add the urad dal and sauté until golden brown – this takes about a minute or two.
6. Toss in the curry leaves and hing, stirring for just a few seconds until fragrant.
7. Carefully pour the tempering over the blended chutney and mix well. You’ll hear a lovely sizzle!
8. Give it a taste and adjust the salt or spice levels as needed. Add a little more water if you prefer a thinner consistency.

And that’s it! Your Raw Mango Chutney is ready to enjoy.

Expert Tips

Here are a few things I’ve learned over the years to make this chutney even better:

Achieving the Perfect Consistency

I like my chutney to be slightly thick, but still pourable. Start with less water and add more gradually until you reach your preferred consistency.

Adjusting Spice Levels

Don’t be afraid to experiment with the number of chillies! If you’re sensitive to spice, start with just 2-3 green chillies.

Using Fresh vs. Dried Ingredients

Fresh ingredients always deliver the best flavor, but don’t let that stop you if you can’t find them. Just be mindful of adjusting quantities when substituting.

Variations

This recipe is a great base for experimentation! Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your hing doesn’t contain any animal products (some brands add wheat flour as a binding agent).
• Spice Level Adjustment: For a mild chutney, remove the seeds from the chillies. For a medium spice level, use the amount specified in the recipe. And for a fiery kick, add an extra chilli or two!
• Regional Variations: My friend from Tamil Nadu adds a tiny bit of jaggery (gur) for a hint of sweetness. In Kerala, they sometimes add a few black peppercorns to the tempering. Andhra Pradesh versions often include a pinch of cumin powder.

Serving Suggestions

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

• With hot idli and dosa – a classic pairing!
• As a side dish with rice and sambar.
• Spread on sandwiches or wraps for a tangy kick.
• Served alongside vegetable pakoras or cutlets.

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 is the best type of mango to use for this chutney?

Totapuri or Benarasi mangoes are ideal, but any sour, firm mango will work.

Can I make this chutney ahead of time? If so, how long will it last?

Yes, you can! It will last for 3-4 days in the refrigerator in an airtight container.

I don’t have tamarind. What can I substitute?

You can use lime juice (about 1-2 tablespoons) or a little vinegar (about 1 teaspoon).

What is hing and where can I find it?

Hing is asafoetida, a resin with a pungent smell. You can find it at most Indian grocery stores.

Can I adjust the sweetness of the chutney? How?

Yes! Add a tiny bit of jaggery (gur) or sugar to balance the sourness. Start with 1/2 teaspoon and adjust to taste.

Is this chutney suitable for freezing?

While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh!