Mango chutney recipe – A quick and easy raw mango chutney to serve with Indian breakfasts like idli, dosa, pesarattu, upma and vada. It can also be served with pongal or curd rice. There are so many ways a mango chutney can be made. This chutney is made using raw mango, fresh coconut and other basic ingredients.
This is a traditional mango chutney from andhra cuisine called kobbari mamidikaya pachadi and is mostly ground to a thicker consistency than seen in the pictures. It is served with rice. If you plan to enjoy it with plain rice, add less water and blend it to a thick chutney.
You may also like this mango pickle
I made this mango chutney to go with the venn pongal along with papads for our lunch. It was a good combo and the meal was ready under 30 minutes.
For more chutney recipes, you may like to check
Tomato chutney
Carrot chutney
Capsicum chutney
Curry leaves chutney
Mango chutney recipe card below
Mango chutney recipe | South Indian kobbari mamidikaya pachadi recipe
Ingredients (1 cup = 240ml )
- ½ cup mango cubes, peeled, chopped, raw
- ½ cup coconut grated
- ½ to 3/4 inch ginger piece (optional, refer notes)
- ½ tsp cumin
- 1 to 2 tsp urad dal (or white sesame seeds)
- 1 to 2 green chilies or red chilies
- salt as needed
- 1 tsp oil
seasoning
- 1 sprig curry leaves
- ½ red chili dried
- 1 pinch mustard
- 1/4 tsp cumin / jeera
- 1 pinch hing /Asafoetida
How to make the recipe
- Add oil to a hot pan, fry green chili, urad dal till golden. Add cumin and switch off the stove. cool this. If using sesame seeds, dry roast them until fragrant. Set aside.
- Blend together mango, coconut, chili, urad dal, cumin, salt and a piece of ginger. Use 2 to 3 tbsp. water to blend until smooth. If using sesame seeds, powder them first and then blend with rest of the ingredients.
- Heat the same pan, if needed add little more oil, add cumin and mustard when they crackle, add dal and fry until golden. add red chil and curry leaves. Fry until the leaves turn crisp. Pour this to the mango chutney.
NUTRITION
Notes
Ginger can be skipped, but helps to deal with the tickling throat after eating a sour mango.
!variation
fried gram, chana dal or sesame seeds can be used instead of urad dal for grinding. But urad dal brings a aroma to the chutney.
Step by step photos on mango chutney recipe
1. Wash, peel and cube mango. A longer variety raw mango is more suitable to prepare this chutney as it has a hint of sweetness and is less sour.
2. fry green chili till the raw smell goes off, fry urad dal till golden and the add cumin. Cool these.
3. Add ginger, mango, coconut, salt and then the fried ingredients to a jar.
4. Add 2 to 4 tbsp. water and blend till smooth.
5. Season with seasoning ingredients in the same pan.
Add this to the kobbari mamidikaya pachadi or chutney.
Sari says
A great recipe! I suppose my raw mangos weren’t too sour. The recipe turned out perfect.
swasthi says
Thanks Sari
🙂
b nalam says
excellent but pl add yips to make chutneys less sour like additions of methi/fenugreek powderf!!!!!!rhanks for the great service!!!!
swasthi says
Welcome Nalam
I have added tips in the notes section about how to adjust the sourness.
Bella says
Hi Swasthi, do you have the recipe for Indian Wedding Mango Chutney. a friend of mine bought me a jar and loved it but I could not find it again. Please let me know. Thank you.
swasthi says
Hi Bella
Can you tell me if it is a south Indian or north Indian chutney.
I guess you are refering to a chutney and not a mango pickle
Rehma says
I am going to try for tomorrow’s breakfast crispy dosa
I like white chutney which we find in local breakfast centers but never I did. Some other color it will come finally. Hope I ll get it tomorrow
swasthi says
Hi Rehma
I think I am a bit late in replying you. Have you tried the tips for white coconut chutney from this coconut chutney post. Tiffin centers use very little milk for the coconut chutney.
vani says
Thanks for sharing
swasthi says
thanks vani
indu srinivasan says
delicious lip smacking chutney.
swasthi says
Thanks Indu
🙂