Raw Mango Coconut Chutney (Mavinakayi Chutney) is a tangy and popular Indian chutney recipe made from unripe green mangoes. It is a perfect accompaniment for Indian dishes like idli, dosa, pakodas, etc.
A spoonful of chutney alongside your meal can elevate the flavors significantly, making it a delightful addition to any dish. That's why I am always exploring new chutney recipes! From refreshing mint coriander chutney, onion tomato chutney, white coconut chutney, the possibilities are endless.
Today, I am sharing a recipe for a delectable chutney that combines raw mango (kaccha aam) and coconut. It is so easy to make this delicious chutney in under 10 minutes. It perfectly pairs with idli, neer dosa, or potato bajji.
More Raw Mango Recipes, you may like
- Raw Mango Chutney
- Raw Mango Rice (Mavinakayi Chittrana)
Ingredients
- Raw Mango - I used sour green mangoes that are chopped into pieces.
- Coconut - Freshly grated coconut works best for this chutney. However, you can also use frozen coconut.
- Ginger - Use fresh ginger for the best flavor.
- Green Chili - I used Indian green chili for the heat, you can increase or decrease it according to your preference.
- Herbs - Use fresh coriander for a nice flavor. You can also add some mint leaves.
- Tempering - mustard seeds, curry leaves, asafoetida, and oil.
How to Make Raw Mango Coconut Chutney
In a blender, add 1 medium chopped raw mango, 1 cup fresh coconut, 3-4 green chilies, ½ inch ginger, 1 tablespoon coriander leaves, and salt. Add some water and blend to make a smooth paste.
In a tempering pan, heat 1 teaspoon of oil over a medium flame. Add in ½ teaspoon mustard seeds, and when they splutter, add ¼ teaspoon hing and 1 stalk curry leaves.
Pour the tempering over the raw mango chutney. Mix well.
Mango Coconut chutney is ready and tastes good with dosa, idli, and rice.
Serving Suggestions
Serve this raw mango coconut chutney with idli, dosa, rava upma, vegetable paniyaram, poori, or chapati. It also tastes great with teatime snacks like onion pakora and sabudana vada.
More Indian Chutney Recipes
Raw Mango Coconut Chutney Recipe
Ingredients
- 1 medium size raw mango (peeled and cut without the seed (about ½ cup))
- 1 cup fresh coconut grated
- 3-4 green chilies
- ½ inch ginger (optional)
- 1 tablespoon coriander leaves
- salt as per taste
Tempering
- 1 teaspoon oil
- ½ teaspoon mustard seeds
- 1 stalk curry leaves
- ¼ teaspoon asafetida(hing)
Instructions
- In a blender, add raw mango, coconut, green chilies, ginger, coriander leaves and salt. Add some water and blend to make a smooth paste.
- In a tempering pan, heat a little oil over a medium flame. Add in the mustard seeds, and when they splutter, add hing & curry leaves.
- Pour the tempering over the raw mango chutney. Mix well.
- Mango Coconut chutney is ready and tastes good with dosa, idli, and rice.
Video
Notes
Nutrition
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