Shredded Mango and Coconut Chutney


Visit the Indian Food Glossary for information on the ingredients in this recipe
Shredded Mango and Coconut Chutney

Attractive and almost uncooked, this bold and assertive mango chutney is layered with intriguing sweet, tart and peppery flavors from coconut, orange and lime juices, dried fruits, fresh chilies and cilantro … and, of course, there's the sweet and tangy star of the chutney, fresh ripe red mangoes. I prepared this easy-to-make chunky chutney in preparation for a rice salad that I am sharing soon for No Croutons Required, but you can enjoy it with almost any other Indian meal, especially if there are other bold and assertive flavors on the plate. It's really very tasty on its own, too!


Shredded Mango and Coconut ChutneyShredded Mango and Coconut Chutney
Recipe by
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on January 16, 2011

Bold, almost raw chutney with layers of sweet, tart and peppery flavors — great for serving with other assertive tasting foods

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Ingredients:
  • 2 ripe red mangos, peeled and shredded
  • 1/3 cup dried shredded unsweetened coconut
  • 2 tablespoons diced dried apricots
  • 1 tablespoon fresh orange juice
  • 1 tablespoon fresh lime juice
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 2 green chilies, seeded and finely chopped
  • 2 tablespoons sesame oil
  • 1 teaspoon brown mustard seeds
  • 1/4 cup fresh cilantro, finely chopped
Instructions:
  • In a large bowl, combine the mangos, coconut, apricots, fruit juices, salt, cayenne, paprika and green chilies. Cover the bowl and marinate for 1 hour.

  • Heat the oil in a small saucepan over medium heat. When hot, add the mustard seeds and stir for 30 to 60 seconds or until they turn grey and begin to splutter and pop. Pour into the chutney and stir in the cilantro.

  • Serve right away or refrigerate and use within 1 day. Stir again before serving.

Makes 1 1/2 cups
Shredded Mango and Coconut Chutney

More chutney recipes from my vegetarian kitchen:
Fresh Tomato Chutney
Toasted Fresh Coconut and Tomato Chutney
Cashew Chutney
Fresh Coriander Chutney

On the top of the reading stack: Ottolenghi: The Cookbook

Audio Accompaniment: Neroli by Brian Eno

9 comments:

Johanna GGG said...

sounds delicious - I hear the mangos will go up in price here after the floods in Queensland - hope yours are plentiful

Priya said...

Tongue tickling chutney..

Jacqueline said...

Oh yum Lisa! Can't wait for the soup, I am planning to make a soup too :)

Sweet Artichoke said...

What a great chutney! I can imagine the blend of flavours: delicious!

Susan said...

Gorgeous flavors. Did you use unripe mango? I'm going to hop into my copy of LKC to check out the original recipe.

Lisa said...

Yes, the mangos were firm. Lovely to have a sous chef on hand to help out too :)

Apu said...

That looks amazing Lisa!!

Soma said...

Mango dressing!! My gosh, how wonderful is that. I am sure it is lip smacking good.

Lisa thank you so much again. I have received the book. Hugs
Soma

Sweet and Savory said...

I must get to the store, despite the snow. I want to make this and I have no mangos.