Raw Mango Coconut Chutney

Raw Mango Coconut Chutney

Raw Mango Coconut Chutney is a great side dish or accompaniment for Idli, Dosa, Uttapam and Pakoda. Tangy, nutty and sometimes sweet .. just a delicious chutney.!!

This Raw Mango Coconut Chutney is a simple and easy recipe that takes less than 15 mins to make the chutney. If you have leftover raw mango then this is perfect way to use it.

Look for fresh and spot free raw mangoes. Mango should be rock hard and shouldn’t be sweet (if you like sweet chutney then even  slightly sweet mangoes are ok). Indian, Mexican and Asian groceries are perfect places to spot the raw mangoes.


I used Frozen coconut shreds from Indian grocery but fresh coconut is the best and preferable. If the mango is not sour or less tangy then add little tamarind to increase the tanginess of the chutney.! if the mango is too sour then reduce the amount of mango or increase the quantity of coconut.  


Check out my other Chutney/Pickle recipes : 

Tomato pickle

Onion Ginger Chutney 

Mango ginger pickle 

Garlic pickle 

No oil Lemon Pickle 

Peanut Chutney 

Serve Raw Mango Coconut Chutney  with 

weight loss protein rich Dosa



If you try it then please don’t forget to give a rating for the recipe below in the summary box, it means a lot.! 

Raw Mango Coconut Chutney

  • 2 cups Raw Mango (peeled and cubed)
  • 350 gms Coconut ((fresh or frozen))
  • 2 Green chilies
  • 2 to 3 Garlic cloves ((optional))
  • Salt (to taste)
  • Water (as needed)


  • 1 tbsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad dal
  • 1 Sprig Curry leaves
  • 3 to 4 Red chilies
  • few pinches Hing or Asafoetida
  1. Grind Mango pieces, coconut,  Green chilies, Salt, Garlic together into a semi fine paste, by adding water as needed. Keep aside

  2. Now heat oil and all the tempering ingredients one by one .. fry till fragrant (2 mins or so). 

  3. Add the tempering to the ground chutney. Serve with Idli or Dosa.

Fresh coconut is preferred but frozen also works just fine. 

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