Mango Chutney with Coconut/ Manga Chammanthi

Mango chutney with coconut is a drool worthy dish and its delicious tangy flavours lingers for long! Summertime is Mango and Jackfruit time in Kerala with never ending delicacies. Green Mangoes and ripe Mangoes are enjoyed heartily, cooked or raw. Delicious and spicy Kadumanga Achar, Mambazha pulissery, Angamaly Manga curry, Uppumanga, Kannimanga, Mango smoothies, Unakkachemmeen Manga thoran, Ayala Manga curry, Mango cheesecakes – the list is endless!. ‘Chakkakuru Manga char’ is another delicacy with Jack fruit seeds and Mango.

Mango chutney/ Manga chammanthi is Mummy’s (my dear mom-in-law) favourite, and it is great with Rice for regular Kerala lunch or with Kanji (rice gruel). Pair it with Beetroot thoran/ padavalanga thoran/ Beans Thoran, Cherupayar Ularthiyathu and Pulissery for a sumptuous lunch.

Lent season is in progress and every day we try new combinations to make the meal interesting and appealing. Chammanthi and pickle peps up every meal. We stocked up Pavakka Pickle, Kadumanga, Lime pickle, etc.but, because of lock down, I couldn’t stock enough gooseberries to pickle. Neverthless, we enjoyed the gooseberry chammanthi with rice. Another special condiment that we enjoy during lent is Veppilakkatti, the spicy roasted coconut mix. Thenga chammanthi is another classic side dish for Kanji like Mango chutney. Tomato chutney for idlis, Ulli Mulak chammanthi, Kanthari chammanthi etc are other chutney recipes for you to try. The delicious Unakka Chemmeen Chammanthi (forgive me for tempting!), can be reserved for Post lent meals.

Try this wonderful Mango chutney/ Manga chammanthi and enjoy with rice and other veg. side dishes.

Ingredients for Mango chutney:

Unripe/ Raw Mango

: 1 small or less

Coconut grated

: ¾ cup


: small piece

Green chili

: 1 no.

Dried Red chilli

: 1 -2 nos.

Shallots/ Small onion

: 3 -4 nos.

Curry leaves

: 1 sprig


: as required

Step by step Method for Mango chutney:

  1. Peel the dark green outer skin of the mangoes lightly, leaving a light green coating. Cut into small pieces.
  2. If the Mangoes are too sour, take only half a mango.
  3. Toast the red chilli in a pan with few drops of coconut oil.

Manga Chammanthi / Mango Chutney

  1. Grind all the ingredients together.
  2. Water is not required as the mangoes and shallots will release enough water. If you think the chammanthi is dry, add just 1 tbsp water to get a smooth chammanthi.
  3. Some like coarsely ground Manga chammanthi while some like it smooth, so, grind according to your liking!

Enjoy your Mango chutney with rice or Kanji.


  • Adjust the red chilies measure, according to your spice level.
  • Green chilly should be medium spicy.
  • Raw/ unripe Mangoes which are not too sour are best for Mango Chutney. Add less quantity, if it is too sour.
  • No water is required. The water from the mangoes are usually enough.
  • Ground to a smooth or coarse chutney as per your liking.

Please try this recipe for Mango chutney with coconut and let me know if you like it through comments. Please like my page and share with your friends using the buttons on the side- that would really encourage me. God Bless!!

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