Raw Mango Coconut Chutney - Lingering Tanginess!

Raw mango and coconut chutney are one of the most flavorful dosa chutney recipes. It is known as Kobbari Mamidikaya Pachadi in Andhra Pradesh. The mango coconut chutney offers a tangy lingering taste, the tempering offers an exotic aroma, and it can be made spicier by adding green chillies. The raw mango and coconut chutney is an excellent source of Vitamin C and protein. We bring you a very easy raw mango and coconut dosa chutney recipe.

See more related recipes:
1. Madras-style Murungakkai Recipe
2. Classic Coconut Chutney Recipe
3. Carrot Coconut Chutney Recipe
Have a look at our 60-second recipe videos!

Raw Mango Dosa Chutney Recipe Info:

Prep Time

15 Mins

Cook Time

10 Mins

Total Time

25 Mins

Cuisine

South Indian

Category

Side dish

Raw Mango Dosa Chutney Recipe Ingredients (4 Servings):

  • Freshly grated coconut – 1 cup
  • Raw sliced mango- 1/2 cup
  • Broken green chillies- 2
  • Salt – as required
  • Water – as required

For tempering/palliating:

  • Sunflower oil – 1 teaspoon
  • Mustard seeds – 1 teaspoon
  • Coriander seeds – 1 teaspoon
  • Cumin seeds- 1 teaspoon
  • Urad daal – 2 teaspoons
  • Garlic – sliced
  • Broken dry red chilly- 1
  • Curry leaves – 1 sprig
  • Raw sliced mango – for garnish

Step-by-Step Instructions:

  • Add the grated coconut, sliced raw mangoes, green chillies, and little water to a mixer-grinder jar combo and grind it till it takes the form of a paste/chutney.
  • Before grinding, make sure you have washed and peeled the mango properly. A longer variety mango is usually preferred to make this chutney as it has a hint of sweetness and is not sour.
  • Pour it out in a bowl carefully.
  • Add salt as per the required taste.
  • Take a clean tadka or seasoning pan and heat it for a few seconds.
  • Add oil and cumin seeds.
  • When the cumin seeds start sizzling, add coriander seeds and urad dal.
  • When the dal takes a golden brown tinge, add chopped garlic and sauté for some time.
  • Add this to the above made mango-coconut paste.
  • In a slightly heated seasoning pan, add oil and mustard seeds.
  • After the mustard seeds start crackling, add curry leaves, red chillies, and turn off the flame.
  • Pour the tempering all over the chutney.
  • You can mix it for a more blended taste or let it stay.

You can adjust the consistency of the mango added in the chutney. An extra mango can make the chutney sour. To sweeten it, you can add more coconut, ginger, and chilly to balance the taste.

Before You Go…