Coriander Mango Chutney A fresh and tangy chutney made with coriander leaves, raw mango, coconut, and gentle spices—simple, seasonal, and full of traditional flavour.
About This Chutney
This coriander mango chutney reflects the simplicity of traditional home kitchens, where fresh herbs, seasonal fruits, and minimal ingredients created powerful flavours. Prepared without cooking, it is light on the stomach and pairs beautifully with rice, kanji, chapatti, or bread.
Ingredients
- 2 stems fresh coriander leaves
- 3 tablespoons grated coconut
- 5 small onions (or ½ medium onion)
- 4 small garlic cloves
- 4 curry leaves
- 1–2 green chillies (adjust to taste)
- 1 small piece of ginger
- 10 small pieces of raw mango
(If mango is unavailable, use a small piece of tamarind) - Salt – to taste
Preparation
- Wash the coriander leaves thoroughly and drain well.
- In a small mixer jar, add coriander leaves, small onions, garlic, ginger, green chillies, curry leaves, raw mango pieces, and salt.
- Grind everything into a smooth paste without adding water.
- Add grated coconut and pulse gently. Do not grind too fine—the chutney tastes best with a slightly coarse texture.
- Taste and adjust salt or coconut if the mango is very sour.
Optional Serving Variations
- For bread or chapatti: mix in 1 tablespoon butter for a creamy texture (optional).
- For a traditional touch: add 1 teaspoon coconut oil instead of butter.
How to Serve
- With rice or kanji
- As a side for dosa or idli
- As a spread for bread or chapatti
Best enjoyed fresh, as this chutney is uncooked.
Who Should Be Careful
- People with acidity or gastritis
- Those with sensitive digestion
- Individuals advised to avoid raw onion or raw mango
A Simple Chutney with Traditional Wisdom
This coriander mango chutney reminds us that bold flavours don’t need complex cooking. Fresh ingredients, seasonal produce, and gentle preparation are the foundation of traditional food that nourishes both body and memory.
My Grandma’s Healthy School 