Mango chutney is a delicious and tangy condiment that pairs well with various dishes. This mango Indian chutney with coconut flakes is one of my favs. It’s an incredibly popular condiment in South Asia, especially in India, Nepal, Bangladesh, and Pakistan.
Most chutneys are made with a base of fruit, vegetable, or spice and pack quite the spicy punch. The one that is probably most recognizable to us is green mango chutney. However, the most common chutney is sweet, sour, and mild. This variant with coconut flakes is a game-changer, with a considerably stronger and more assertive taste.
Indian Mango Chutney Recipe
- Peel the green mango and grate it using a grater with skin. You can adjust the size of the grating based on your preference for texture in the chutney.
- Pound the chili, coconut, and half of the mustard seeds in a mortar until smooth. If you think it is difficult, then you can use them in a blender or food processor, but then there can be a risk of the spices losing their flavor.
- Pour the spice mixture and yoghurt over the mangoes and mix well
- Heat some oil in a pan until it sizzles when you drop a mustard seed. Add the bay leaves and the rest of the mustard seeds and saute until the seeds have finished popping and become quiet. Pour the spices over the mango mixture. Salt to taste.
- Serve the chutney with meat, vegetable, and lentil dishes, preferably together with other types of chutney and yogurt sauce. The chutney keeps for several weeks in the refrigerator cabinet.