Mango coconut chutney | How to make Mango coconut chutney

By Aparna Parinam  |  9th Jan 2017  |  
4 from 1 review Rate It!
  • Mango coconut chutney, How to make Mango coconut chutney
Mango coconut chutneyby Aparna Parinam
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About Mango coconut chutney Recipe

No South Indian meal is complete without having curd and rice at the end of the meal. As the combination of curd and rice, with just a dab of salt is a bit bland (though at times, this simple combination can be heavenly!) we always supplement this with a dab of pickle or chutney. And mango-coconut chutney is a perfect accompaniment for this ambrosial meal. This chutney can be prepared within 10 minutes and does not need seasoning. The seasoning is ground along with the coconut and the mango pieces.

Mango coconut chutney is one dish which makes its accompaniments tastier. With the right mix of flavours, Mango coconut chutney has always been everyone's favourite. This recipe by Aparna Parinam is the perfect one to try at home for your family. The Mango coconut chutney recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mango coconut chutney is 10 minutes and the time taken for cooking is 10 minutes. This is recipe of Mango coconut chutney is perfect to serve 4 people. Mango coconut chutney is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mango coconut chutney. So do try it next time and share your experience of cooking Mango coconut chutney by commenting on this page below!

Mango coconut chutney

Ingredients to make Mango coconut chutney

  • 1 mango medium sized
  • 2 cups coconut (shredded)
  • 3 tablespoons urad dal
  • 1/2 teaspoon fenugreek seeds (methi)
  • 3 - 4 red chillies (more can be used based on ones preference for spiciness)
  • a pinch of asafetida
  • salt as per taste
  • 1/4 cup water (or as required)

How to make Mango coconut chutney

  1. Heat oil in a small wok/kadhai. Add urad dal and fry for a few minutes till it turns light golden in color. Add to it mustard seeds and let these splutter. Break the red chillies into pieces, add to the seasoning and fry.
  2. Add asafetida, fry and turn off the heat. Let it cool. Powder this mix, in a blender. Peel the mango and cut it into small pieces. Add it to the blender, along with the shredded coconut. In case you do not have the shredded coconut readily
  3. Add some water, as required to obtain a paste. Add water with caution to avoid a runny chutney. The consistency of the chutney can be adjusted as per your preference either to a coarse chutney or a fine paste.
  4. This chutney does not need additional seasoning.
  5. Savor this tangy chutney with hot rice and a dab of oil, preferably peanut (groundnut) oil! As this oil renders a wonderful aroma to the meal. At the end of your meal, you can relish this chutney along with rice mixed with curd.

My Tip:

Check the size and sourness of the mango, if is is very sour, use only half of the mango to make this chutney. Adjust the quantity of mango pieces added to this dish, based on the size and sourness of the mango.

Reviews for Mango coconut chutney (1)

Kanak Patel2 years ago

This looks absolutely divine!

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