Green Mango Coconut Chutney


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

This easy and attractive chutney was made up to go along with curried quinoa and wild rice savory cakes. Bold and assertive, with a layering of intriguing sweet, tart and peppery flavors from the mango, coconut, fresh orange and lime juices, dried apricots, chilies and cilantro, this a refreshing accompaniment to Indian savories. Also consider serving alongside basmati rice and a soup or dal curry for a most satisfying meal.

I've made this chutney before, but last time I used ripe red mango rather than the unripe green mango used here. I enjoyed both versions, but this one is less sweet and somewhat more tart. Delicious either way. It's essentially uncooked, as the only "cooking" is the quick frying of brown mustard seeds.

Green Mango Coconut ChutneyGreen Mango Coconut Chutney
Recipe by
Adapted from Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking
Cuisine: Indian
Published on February 19, 2014

Vibrant and refreshing, slightly sweet and slightly tart green mango and coconut chutney

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Ingredients:
  • 2 medium unripe green mangoes (2 lbs or 900 g), 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, or to taste
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon paprika
  • 2 fresh green chilies, seeded and finely chopped
  • 2 tablespoons sesame oil or coconut oil
  • 1 teaspoon brown mustard seeds
  • 1/4 cup fresh cilantro, finely chopped
Instructions:
  • In a large bowl, combine the shredded mango, 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 fry 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 cover and refrigerate and use within 1 to 2 days. Stir before serving.

Makes 1 1/2 to 2 cups

Mango Coconut Chutney with Wild Rice Quinoa Cakes

Other chutneys you are sure to enjoy:
Fresh Tomato Chutney
Chunky Cashew Tamarind Chutney
Roasted Toor Dal and Tamarind Chutney
Tamarind Chutney with Coconut, Mint and Parsley

On the top of the reading stack: various volumes, the newspaper, cookbooks and food magazines

Audio accompaniment: Paul Kalkbrenner

2 comments:

Kumudha said...

Wow! so many delicious recipes!

Thank you so much for inspiring people to try plant-based fare - good for our health and environment.

The blogs vegan richa and Vaishali's blog holy cow are brimming with so many tasty and nutritious recipes from Indian cuisine.

Lily (A Rhubarb Rhapsody) said...

Sounds like a very flavoursome and versatile accompaniment. :)