Coconut chutney with Mango

April 11, 2012

Author Notes: A great variant of fresh chutney that can be whipped up in minutesPanfusine

Makes: 1 cup



  • 2 tablespoons Canola oil
  • 1 teaspoon black mustard seeds
  • 1 teaspoon Split dehusked urad dal
  • 1 dried arbol chile broken in two

Coconut Mango chutney

  • 1 cup frozen shredded coconut, thawed
  • 1/2 cup Fresh raw mango pieces
  • 1-3 small green chiles (as per your preference & heat tolerance)
  • Salt to taste
  • 1 pinch asafetida powder
In This Recipe


  1. Combine all the ingredients and blend into a pesto like consistency. Err on the cautious side with the salt. Adjust for seasoning after you grind the chutney
  2. Heat the oil in a small pan. when it gets smoking hot, add the mustard, Urad dal & the arbol chile. WHen the mustard sputters & the dal turns into a golden brown, pour this sizzling dressing into the chutney. Stir to combine.

More Great Recipes:
Condiment/Spread|Indian|Coconut|Vegetable|Mustard|Fruit|Make Ahead|One-Pot Wonders|Spring|Fall|Summer|Winter