Raw Mango Jaggery Chutney – Mango Coconut Chutney

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This delicious Raw Mango Jaggery Chutney with coconut is from the state of Karnataka in India. Karnataka is a state in the south western region of India.

This chutney is both sweet and spicy. I personally love anything sweet, and I really love spicy food, but even more than that I am obsessed with a good sweet plus spicy combo – bring those two flavors together and it’s pure magic in the mouth.

raw mango chutney

What ingredients do I need to make this Raw Mango Jaggery Chutney?

Fenugreek seeds, raw mango, Kashmiri Chili powder, dry desiccated coconut, jaggery powder, salt, and asafoetida.

How do I make this Raw Mango, Jaggery, and Coconut Chutney?

The effort of this chutney is minimal, and all in the prep.

Firstly, in a pan add fenugreek seeds. Stir the seeds to prevent them from charring. Sauté the seeds on medium-heat until their color deepens.

saute fenugreek seeds

Then sauté the desiccated coconut on medium-heat in a pan until the color deepens. Make sure it doesn’t burn. Keep stirring to prevent it from burning. As a result of sauteing, it will change the color from white to light brown.

saute coconut on a pan

roast coconut till golden brown

Furthermore, peel the raw mango skin and then grate it in a bowl.

raw mango closeup

peel raw mango

Next, add jaggery powder, salt, kashmiri chili powder, asafoetida, sautéed fenugreek seeds and sautéed dry desiccated coconut to the grated mango. Furthermore, blend all the ingredients with an immersion bender or a grinder. I used an immersion blender instead of a grinder. Do not blend for too long. It doesn’t have to be a super smooth paste. It needs to have some texture.

blend all spices t oa paste

Finally, mix well.

You can enjoy this with rice, tortilla or bread. Store it in the refrigerator for up-to 10 days.

Tried this recipe yet? Give us a rating, comment below in the reply section and let us know what you think.

Do try some of the other chutney recipes.

Coconut Cilantro Spicy Chutney / Green Chutney / Coriander Chutney

mango chutney

 

 

Raw Mango Jaggery Chutney – Mango Coconut Chutney

Spicy and sweet, this chutney is great to eat with tortillas, dosa's, on bread or over steamed rice.
Prep Time9 mins
Total Time9 mins
Course: Side Dish
Cuisine: Indian
Keyword: Chutney, Indian Chutney, Indian Spicy Mangalore Chutney, Spicy Sweet Chutney
Servings: 1 mason jar
Author: Shilpa

Equipment

  • Immersion Blender

Ingredients

Instructions

  • Heat a pan on medium-heat. Add fenugreek seeds to the pan. Stir the seeds to prevent them from charring. Sauté the seeds until their color deepens.
  • Sauté the desiccated coconut on medium-heat in a pan until the color deepens. Make sure it doesn’t burn. It should change the color from white to light brown.
  • Peel the raw mango skin and then grate it in a bowl.
  • Blend all the ingredients with an immersion bender or in a grinder. Do not blend it for too long. It doesn’t have to be a super smooth paste. It needs to have some texture.
  • Mix well. You can enjoy this with rice, tortilla or bread. Store it in the refrigerator for up-to 10 days.

Notes

  • If you don’t want the chutney very sweet you can reduce the amount of jaggery powder as per your taste. Start with 1 tablespoon and continue to add more depending on how sweet you want the chutney.
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