Raw Mango Chutney Recipe – Tangy Indian Condiment with Coconut & Chili

Last Updated on 6 months ago by Neha Deshmukh

Raw Mango Chutney Recipe – Tangy Indian Condiment with Coconut & Chili

Hey everyone! If you’re anything like me, you absolutely love a good chutney with your Indian meals. There’s just something so satisfying about that sweet, sour, and spicy kick. Today, I’m sharing my go-to recipe for Raw Mango Chutney – it’s unbelievably easy to make and adds a burst of flavour to absolutely everything. I first made this when I was craving something tangy to go with my rice and dal, and it’s been a family favourite ever since!

Why You’ll Love This Recipe

This Raw Mango Chutney is seriously addictive. It’s the perfect balance of sweet, sour, and spicy, thanks to the raw mangoes, coconut, and green chilies. Plus, it comes together in just 15 minutes – no cooking required! It’s a fantastic way to add a little zing to your plate, and honestly, once you try it, you’ll find yourself reaching for it with everything from rice to pori (flattened rice).

Ingredients

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

• 2 small raw mangoes (about 200g)
• 0.33 cup desiccated coconut (approx. 30g)
• 1-2 green chilies (adjust to your spice preference)
• 1-2 garlic cloves
• As required salt (start with ½ tsp and adjust)
• 0.25 cup water (approx. 60ml)

Ingredient Notes

Let’s talk ingredients! Using raw mangoes is key here – they have that lovely tartness that makes this chutney so special. You want mangoes that are firm to the touch, not ripe at all.

Desiccated coconut adds a lovely sweetness and texture. If you’re feeling fancy, you can absolutely use freshly grated coconut – about ½ cup would be perfect.

And the green chilies? That’s where you can really customize things. I usually use Indian green chilies, but you can use serrano or Thai green chilies depending on how much heat you like. Just remember to remove the seeds if you want to tone down the spice!

Step-By-Step Instructions

Alright, let’s get cooking (well, blending!). It’s super simple, I promise.

1. First, give your raw mangoes a good rinse. Then, peel them and chop the flesh into small pieces, making sure to discard the stone.
2. Now, add the chopped mangoes to your blender. Throw in the desiccated coconut, green chilies, and garlic cloves. Don’t forget a pinch of salt!
3. Pour in about ¼ cup of water. Start blending, adding a little more water gradually if needed, until you get a smooth, slightly coarse chutney. You don’t want it too runny!
4. Give it a taste and adjust the salt or chili to your liking.
5. Finally, transfer the chutney to a serving bowl. And that’s it!

Expert Tips

• Don’t over-blend the chutney. A little texture is nice!
• If you find the chutney is too thick, add a tablespoon of water at a time until you reach your desired consistency.
• For a smoother chutney, soak the desiccated coconut in warm water for 10 minutes before blending.

Variations

This recipe is super versatile. Here are a few ways to make it your own:

• Spice Level Adjustments: If you’re sensitive to spice, start with just one green chili and remove the seeds. For a real kick, add a pinch of red chili powder!
• Regional Variations: In South India, they often add a tiny bit of asafoetida (hing) for extra flavour. My friend’s grandmother always adds a squeeze of lemon juice too! In North India, you might find versions with a touch of ginger.
• Using Fresh Coconut: As I mentioned earlier, fresh coconut is amazing in this chutney. It adds a beautiful aroma and flavour.
• Mango Ripeness Considerations: While raw mangoes are best, if your mangoes are slightly ripe, it will result in a sweeter chutney. You might want to reduce the amount of coconut in that case.

Serving Suggestions

Oh, the possibilities! This chutney is amazing with:

• Rice and dal
• Idli and dosa
• Rice porridge (like kanji)
• As a condiment with any Indian meal
• Even spread on sandwiches or crackers!

Storage Instructions

Leftover chutney? No problem! Store it in an airtight container in the refrigerator. It will stay fresh for up to 3-4 days.

FAQs

Let’s answer some common questions:

• How long does this chutney last in the refrigerator? Up to 3-4 days, stored in an airtight container.
• Can I use a food processor instead of a blender? Yes, absolutely! A food processor will work just fine, but you might need to pulse it a few times to get a smooth consistency.
• What is the best type of mango to use for this chutney? Any firm, raw mango will work. Totapuri or Alphonso (when still green) are good choices.
• Can I adjust the sweetness of the chutney? Yes! If you prefer a sweeter chutney, add a tiny bit of sugar or jaggery.
• Is this chutney suitable for freezing? While you can freeze it, the texture might change slightly upon thawing. It’s best enjoyed fresh!

Enjoy making this chutney – I hope it brings as much joy to your table as it does to mine! Let me know in the comments how it turns out for you.