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Raw Mango Chutney / green mango chutney / Manga chutney / Ama ka chutney recipe / mamadikaya pachadi recipes with detailed instruction and step by step photos. This is quick and easy chutney recipe made with unripe mango, coconut and green chili. green mango chutney pairs well with idli, dosa and also with plain white rice. I adapted this recipe from a cookery show in one of the famous tamil channel. It is very simple as it requires only few ingredients to make and it comes together in 10 minutes altogether. As this is the season for mangoes i make use of it to the fullest. I use raw mangoes to make raw mango pickle, chutney, curry, mango rice and also to make mango pakoda.
This raw mango chutney makes perfect combination with idli, dosa, appam and with rice, I have added red chili in the mango chutney but you can also add green chili. This chutney is slightly on the thicker side hence do not add more water while grinding.
Ingredients that you will require to make raw mango chutney are
- Raw mango
- Shredded coconut
- Urad dal
- Dried red chili
- Salt
- Water
Storing and serving suggestions
- You can only store this chutney in fridge for a day as we have added coconut it may spoil quickly
- You can serve it with any south Indian breakfast items and with hot steamed white rice
Raw Mango Chutney / green mango chutney
Ingredients
To make Mango chutney
- 1 cup Raw mango chopped into cubes
- 1/4 cup Shredded coconut
- 4-5 Dried red chili Or green chili
- 1 tbsp Urad dal Whole or split
- Salt as per taste
- 1/4 cup Water or add as required
For tempering
- 1 Tbsp Coconut oil or any other cooking oil
- 1 tsp Mustard seeds
- 1 Red chili
- 2 spring Curry leaves
- 1/4 tsp Hing
Instructions
- In a blending jar take chopped mangoes,shredded coconut and red chili
- To this add urad dal, red chili, salt and water
- Now blend it to slightly coarse paste and set aside
To temper
- Heat a tadka pan or a kadai and add oil and mustard seeds and once it splutters add curry leaves and red chili and saute it for second and add hing and switch of the flame
- Pour the tempering over the chutney and Serve it hot with idli, dosa or hot rice
