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 tablespoon of chutney with your dinner may enhance any dish with its taste, thus we are constantly seeking reasons to make new chutneys. There are countless chutney recipes you may try creating at home; just name it: mint chutney, imli chutney, tomato chutney, peanut chutney, etc.
Chutneys turn everything into a mouthwatering experience, whether it's the flaky samosa, pakoda, or a sizzling paratha with dal chawal. We have a treat in store for you all if you enjoy serving your favorite meals or snacks with flavorful chutney recipes. We offer you a recipe for a delectable chutney that combines raw mango and coconut.
You might be shocked to learn how easily you can make delicious raw mango (kaccha aam) and coconut chutney. So, what are you waiting for? Read the complete recipe below.
Ingredients
- Raw Mango - I have 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 are used for this tempering.
How to Make Raw Mango Coconut Chutney
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.
Serving Suggestions
Serve this Hotel Style White Coconut chutney with idli, dosa, upma, paniyaram, uttapam, poori, or chapati. It also tastes great with teatime snacks like bajjis and vada.
More Raw Mango Recipes
More Chutney Recipes
- Coconut Chutney
- Coriander Coconut Chutney
- Coriander Mint Chuntey
- Onion Tomato Chutney
- Peanut Chutney
- Red Bell Pepper Chutney
- Ridge Gourd Chutney
Raw Mango Coconut Chutney Recipe
Ingredients
- 1 medium size raw mango peeled and cut without the seed (Appx 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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