Raw Mango Coconut Chutney (Mavinakayi Chutney) is a tangy and popular Indian chutney recipe made from unripe green mangoes.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 2 minutes
  • Total time: 7 minutes
  • Yield: 4
  • Category: Side Dish
  • Cuisine: Indian

Ingredients

  • 1 medium size raw mango ((peeled and cut without the seed (about 1/2 cup)))
  • 1 cup fresh coconut (grated)
  • 3-4 green chilies
  • 1/2 inch ginger ((optional))
  • 1 tablespoon coriander leaves
  • salt (as per taste)

Tempering

  • 1 teaspoon oil
  • 1/2 teaspoon mustard seeds
  • 1 stalk curry leaves
  • 1/4 teaspoon asafetida(hing)

Method

  1. In a blender, add raw mango, coconut, green chilies, ginger, coriander leaves and salt. Add some water and blend to make a smooth paste.
  2. 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.
  3. Pour the tempering over the raw mango chutney. Mix well.
  4. Mango Coconut chutney is ready and tastes good with dosa, idli, and rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.