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 chutney from andhra cuisine called kobbari mamidikaya pachadi. It is actually deep red in color and is made with red chillies and garlic. It is ground to a thicker consistency than seen in the pictures.
Kobbari mamidikaya pachadi is very commonly made in telugu speaking homes when raw green mangoes are in season. This hot, spicy and sour chutney is served with hot plain rice and ghee.
If you plan to enjoy it with plain rice, add less water and blend it to a thick chutney.
I made this mango chutney to go with the ven pongal along with papads for our lunch. It was a good combo and the meal was ready under 30 minutes.
How to make mango chutney
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 in little oil till the raw smell goes off. Then fry urad dal till golden and the add cumin. Cool these.
3. Add ginger or garlic, mango, coconut, salt and then the fried ingredients to a jar.
4. Add 2 to 4 tbsp. water and blend till smooth. Avoid adding water if you prefer to serve this with rice.
5. Heat 1 tsp oil in a pan. When the oil turns hot, add mustard and red chili. Then add the curry leaves and hing. When the leaves turn crisp pour it to the chutney.
Add this to the kobbari mamidikaya pachadi or chutney.
Mango chutney recipe
Ingredients (US cup = 240ml )
- ½ cup mango cubes, peeled, chopped, raw
- ½ cup coconut chopped or grated
- ½ inch ginger piece or 2 garlic cloves
- ½ tsp cumin
- 1 tbsp urad dal or chana dal
- 2 green chilies or red chilies (adjust to taste)
- salt as needed
- 1 tsp oil
- 1 tsp oil
- 1 sprig curry leaves
- ½ dried red chili broken
- 1 pinch mustard
- 1 pinch hing /Asafoetida
- Wash and peel the mango. Chop to cubes and set aside. Chop the coconut and set aside.
- Add oil to a hot pan, fry green chili, urad dal till golden & aromatic. Add cumin and switch off the stove. Cool this completely.
- Blend together mango, coconut, chili, urad dal, cumin, salt and a piece of ginger or garlic.
- Do not use water if you prefer to serve with rice. If making for breakfast then use 2 to 3 tbsp water to blend until smooth.
- 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.
- Pour 1 tsp oil to a pan and heat it.
- Add mustard and red chilli. When the red chili turns crisp. Then add curry leaves and hing. Pour this to the mango chutney.
Ginger can be skipped, but helps to deal with the tickling throat after eating a sour mango.
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.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
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