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Raw Mango & Coconut Chutney

Raw Mango & Coconut Chutney

Raw Mango & Coconut Chutney is the most loved chutney at home during the summer and monsoon season. Ready in under 15 minutes it is perfect for breakfast or lunch/dinner!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Breakfast
Cuisine south indian
Servings 4 servings


  • 1/2 cup raw mango chopped
  • 1 cup coconut chopped
  • 1/4 cup channa dal roasted
  • 5 dry red chillies
  • 1 inch ginger
  • 2 green chillies
  • to taste salt

For the tempering

  • 1 tsp coconut oil
  • 1 tsp mustard seeds
  • 1/2 tsp urad dal
  • handful curry leaves
  • 1-2 Dry red chilies


  • Grind all the chutney ingredients apart from the ones for tempering together to a fine paste using water as and when required. To grind a chutney, I first grind the ingredients roughly without water and then slowly add more water. It helps in a smoother and even grinding.
  • In a tadka pan, heat the oil and mustard seeds, once they splutter. Add urad dal, dry red chillies and curry leaves and saute till the dal turns brown. Pour over the chutney and serve with hot idlis or crisp dosas.
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