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.
You may also like this mango pickle and this avakaya pachadi.
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.
More chutney recipes
Tomato chutney
Carrot chutney
Capsicum chutney
Curry leaves chutney
Mango chutney recipe
Mango chutney
For best results follow the step-by-step photos above the recipe card
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
seasoning
- 1 tsp oil
- 1 sprig curry leaves
- ½ dried red chili broken
- 1 pinch mustard
- 1 pinch hing /Asafoetida
Instructions
- 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.
Tempering
- 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.
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.
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)
© Swasthi’s Recipes
Hello Swasthi
I am wondering if you know how to make mango chutney NOT with coconut. I remember back in the day, my mother used to cut tender green mangoes into small pieces and make chutney with it. It is a very delicious chutney. I think it is a simple recipe but I can not recall the exact ingredients list in that. We just used to call it “Mamidikaya pachhadi” It is not a pickle. I hope you understand what I am talking about. Please post the recipe if you happen to know it or can find it somewhere.
Thanks
Rom
Hello Rom garu,
Yes I know this. My mom also makes this. I got the recipe from her. Here are the approximations. You can adjust them to suit your taste.
Heat 1 tsp oil and fry 6 to 8 dried red chilies until crisp. Then add cumin and turn off. Cool these and blend with salt. Then blend again with garlic. Then add 1 chopped mango pieces and pulse a few times. The texture is usually coarse with some pieces here and there. Taste this and add more red chilies and salt if needed. Optionally Temper with curry leaves, mustard and cumin. You can store the chutney as is before tempering in the fridge. Every time you want to serve, take a portion of this and temper. Some people also add toasted sesame seeds to this. If using then powder it first followed by red chilies and cumin. Hope this helps.
Swasthi
Thanks very much for posting the recipe. Yes it sounds about right, except that my mother used to use a little bit urad dal in popu, if my memory serves right. I am going to try this very soon. It is gratifying to notice that you also know very well some of the old time Andhra items that I knew and grew up with. Looks like may be you and I were brought up not too far from each other! (I am sure you are lot younger than me). Keep up the great work and service you are providing.
You are welcome Rom garu,
My mom mentioned the urad dal for popu. Somehow these days a lot of people don’t like the hard and crunchy dal in popu so I thought it can be skipped. My mom too belongs to the same region as you. I have grown up eating the same foods and make most of them even now for my family. That’s how I understand everything you say. I am just trying to get you the authentic dabbakaya pickle. Thank you so much for reading the blog.
Swasthi, thanks for your response and appreciate the fact that you understand what I am trying to convey here. Glad that you still remember about dabbakaya pickle. Here in US, dabbakaya (Kaffir Lime) is not available in any regular markets. In some areas of the country like Texas, Florida and California Kaffir a small number of kaffir lime trees are grown, However, only the leaves are sold thru mail order companies. As you may know that the leaves are used in Thai cooking. But not much use for the fruit. Besides, the kaffir limes here are very small and not very flavorful compared to the fruits we used to get back in India. I understand even in Andhra nowadays Dabbakayalu are very scarce. It seems like not a lot of dabbakaya plantations are around anymore like in the old days. It is sad! In any case, please post the recipe, if and when you can find one.
A great recipe! I suppose my raw mangos weren’t too sour. The recipe turned out perfect.
Thanks Sari
🙂
excellent but pl add yips to make chutneys less sour like additions of methi/fenugreek powderf!!!!!!rhanks for the great service!!!!
Welcome Nalam
I have added tips in the notes section about how to adjust the sourness.
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.
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
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
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.
Thanks for sharing
thanks vani
delicious lip smacking chutney.
Thanks Indu
🙂