Green Mango Chutney or raw mango chutney is a popular Indian chutney made from unripe mangoes. It is a tangy and spicy condiment that is often served as a side dish with savory dishes such as paratha, spicy toast, samosas, or pakoras.
Uncommon spices can add depth and intrigue to your dishes, making them more memorable.
Table of contents
This 5-minute green mango chutney recipe is easy and quick to make at home and can be customized and made in a variety of ways.
On this page, you will get a step-by-step picture and video recipe on how to make fail-proof green mango chutney.
About Green Mango Chutney
Green mango chutney, also known as Kairi Ki Chutney, Unripe Mango Chutney or Raw Mango Chutney, is a multipurpose delicious and refreshing sauce that can be served with a variety of dishes.
Chutney is an essential part of Indian cuisine, and this unripe mango chutney or raw mango chutney is a very popular chutney in India.
This tangy and spicy flavor of this chutney, condiment, or dip is a perfect accompaniment to savory Indian food such as chips, almond flour crackers, samosa pinwheels, aloo pakora, onion pakoda, or masala mathri. It is also an excellent way to add a touch of spice and tang to any meal. Not only does this chutney taste good, but it also has many health benefits.
This traditional raw mango chutney recipe can be adjusted as per taste preferences. Low in calories and fat, this simple chutney recipe is a must-try for all chutney and mango lovers. It is also a healthy option for those who are on a healthy diet.
Whether you are using it as a dip, a side dish, a spread, or a marinade, this green mango chutney is a flavorful condiment that is worth trying.
This Green Mango Chutney
✓ is tangy, delicious, and refreshing
✓ adds a spicy touch to any meal
✓ is a perfect dip for chips or crackers
✓ is healthy and nourishing
✓ can be served at weddings and special occasions
✓ is easy to make & customizable
✓ has amazing health benefits
✓ made using just a few ingredients
✓ is vegan and vegetarian
✓ is a best accompaniment to savory dishes
✓ has a boost of vitamins and antioxidants.
✓ is sure to elevate any meal
Diverse types of Green Mango Chutney
The raw mango chutney can be made in various types depending upon the taste preferences and the region. North Indian style raw mango chutney is a bit spicy, tangy, and sweet and has a smooth and thick texture. But the South Indian style chutney typically contains coconut and is chunky, creamy, and slightly thin. This raw mango chutney is vegan, gluten-free, and dairy-free so it is suitable for people with dietary restrictions.
How to make Green mango chutney
To make green mango chutney, you will need to peel and chop the unripe mangoes. Then, add the chopped mangoes to a blender or food processor along with the green chilies, fresh coriander leaves, cumin seeds, black salt, ginger, garlic, jaggery, ice cubes and water.
Blend or process until the chutney is smooth and creamy. Raw Mango Chutney is ready, serve it immediately, or store it in the refrigerator for up to 5 days.
You will get the full green mango chutney recipe with ingredients in the recipe card on this page.
Ingredients
Green mango chutney is typically made using a few key ingredients that make a refreshing, delicious, and flavorful chutney. These ingredients are:
- Raw Mango: Unripe mangoes, raw mangoes or green mangoes are the star ingredient in green mango chutney. These mangoes are firmer and have a tart and sour flavor which makes them the perfect choice for chutneys and pickles.
It provides the much-needed tangy flavor to this chutney recipe.
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Fresh Herbs: Cilantro also known as fresh coriander leaves or Hara dhaniya, and mint leaves aka pudina, are common herbs used in Indian coriander chutney, mint coriander chutney and other dishes. They are the second main ingredient in this chutney recipe. They add a bright and herby touch and refreshing flavor to this chutney. You can also use only fresh mint leaves or only coriander leaves in this recipe.
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Jaggery: It is a type of unrefined sugar that is traditionally made using sugarcane juice. It can also be made with date palm juice. It is a less processed sugar, so it is a healthier alternative to white sugar.
The jaggery has a deep caramel flavor and a slightly grainy texture that balances the tartness from the raw mango and heat from the green chilies. You can also use raw sugar, coconut sugar, or honey in this recipe.
- Garlic Cloves: They add a savory and pungent flavor to this green mango chutney. The distinct taste of the garlic also enhances the flavor of this chutney.
Plus, garlic also has anti-inflammatory, and antioxidant properties which makes it a healthy choice for this chutney recipe.
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Ginger: It has an aromatic flavor which adds heat, freshness, and spicy flavor. It also aids in digestion.
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Black salt: Indian black salt aka Kala Namak is a type of rock salt that has a distinct taste and sulfurous flavor. It makes this unripe mango chutney savory and pungent and adds a distinct flavor at the same time. You can also use regular salt in this recipe.
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Cumin Seeds: This whole spice is added for a warm and earthy flavor to this chutney. You can use both raw and roasted cumin seeds in this recipe.
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Green Chilies: They add heat to this raw mango chutney. This is a mildly spicy chutney; I have added 3 small green chilies to this recipe. You can easily adjust the number of chilies depending on how spicy you like your chutney.
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Ice Cubes: Couple of ice cubes are added to the blender before blending the chutney. It helps to retain the green color and the freshness of the chutney.
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Water: It is used to thin out and adjust the consistency of chutney, and to give this chutney a smooth and creamy texture.
Variations
This is a classic and regular version of green mango chutney. It can also be made in a variety of ways. Here are variations of raw mango chutney you should try:
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Coriander Mango Chutney: In this version, you can use only the fresh coriander leaves.
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Mint Green Mango Chutney: In this recipe, you need to swap fresh coriander leaves with the same amount of fresh coriander leaves.
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Coconut Green Mango Chutney: If you like coco-nutty taste in green chutneys then you should try this version. To make this chutney, add 1/4 cup of shredded coconut. You can also swap water with coconut milk to give it a rich and indulgent texture.
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Peanut Green Mango Chutney: In this recipe, add 1/4 cup of roasted peanuts to the mix before blending. It adds an aromatic, crunchy, and nutty flavor to this raw mango chutney. Roasted peanuts also add some protein to this chutney.
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Yogurt Green Mango Chutney: Adding thick and creamy yogurt makes this chutney creamy. To make this chutney, you can substitute water with yogurt.
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Cashew Raw Mango Chutney: In this variation, you need to add 8-10 cashews to the chutney mixture. Adding roasted cashews to this chutney mix gives it a rich and mildly sweet flavor.
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Tomato and Onion Raw Mango Chutney: To make a chunky and savory version of raw mango chutney, add about 1/2 cup of chopped roasted tomatoes and 1/4 cup of roasted onions to the blender before making the chutney.
These veggies will add extra nutrients and will also give it a heartier fiber rich texture to this chutney.
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Tamarind Green Mango Chutney: To make this chutney tangier, you can add 1-2 tablespoons of tamarind paste to this chutney.
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Dates Raw Mango Chutney: In this variation, you can replace jaggery with 1-2 chopped dates. They add a nice, sweet flavor to this chutney.
Serving suggestions
This Green Mango Chutney can be served in many ways. Here are some serving suggestions to enjoy this refreshingly delicious chutney:
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Dipping sauce: This chutney can used as a condiment or for chips, crackers, or namak para, aloo paratha, besan para, cheese garlic masala mathri, chilli cheese toast, samosa, corn pakora, and paneer tikka, etc.
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Spread: This refreshing chutney makes a lovely spread for your favorite sandwich or a wrap.
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Chutney Rice: Stir fry boiled rice with raw green chutney to make chutney rice.
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Dahi chutney: To make dahi chutney, stir in 1-2 tablespoons of green mango chutney to 1 cup of yogurt. Your dahi chutney is ready to pair with grilled vegetables, grilled cheese, or meats.
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Use it as a marinade: You can use it as a marinade for your vegetables, paneer, tofu, chicken, or fish.
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Side dish: This raw mango chutney can be served as a side dish with Indian meals such as masala khichdi, dal chawal, veg biryani or roti, and curry.
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Salad dressing: To make a salad dressing with this chutney, mix with olive oil, and lemon juice/vinegar. Or simply add creamy yogurt to make a creamy salad dressing. It pairs well with greens, fruits, and nuts.
Storage suggestions
Green mango chutney stays fresh for up to 1 week when stored in the refrigerator in an airtight container. To store this mango chutney, transfer it in an airtight container or jar and store.
When you want to serve this chutney, give it a stir, and enjoy it with your favorite snack.
Freezing: If you are not going to use green mango chutney within 1 week, or if you want to store it for a long time then you can also freeze this chutney for later use.
To freeze green mango chutney, place it in an ice cube tray or in a freezer safe airtight container. Freeze it for up to 3 months.
Before serving the frozen chutney, thaw it overnight in the refrigerator and give it a stir before serving.
Pro tips and tricks about Green Mango Chutney
Here are some tips and tricks to help you make the perfect green mango chutney that you can enjoy with a variety of dishes:
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Choose the right mangoes: When making raw mango chutney, it is especially important to use fresh and unripe mangoes for the best flavor and texture. Mangoes should be green and hard to touch. The perfect mangoes will ensure that the chutney has a tangy and slightly sour taste and ideal texture. Also, remember to peel the mangoes before chopping them. The skin of unripe mangoes is tough and can be unpleasant to eat.
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Adjust the spice level: The amount and the type of green chilies you use in the chutney will determine the level of spiciness. To adjust the spiciness of this chutney you can use green chilies as per your taste. For example, add less chilies if you like it mildly spicy and use more chilies if you want it to be spicier.
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Herbs: Always use fresh coriander and mint leaves to make a fresh chutney that has a vibrant flavor to the chutney.
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Use a blender or food processor: For making this chutney it is advised to use a high powder blender or a food processor. As it blends the ingredients together so well and makes a smooth and creamy chutney.
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Adjust the consistency: If the chutney is too thick, you can add a little water or lemon juice to thin it out. If it is too thin, you can blend in a few ice cubes to thicken it up.
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Mortar and Pestle: If you don’t have a blender or food processor, then you easily make this chutney using your mortar and pestle.
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Storage: You can store this chutney for up to 1 week in the refrigerator and up to 3 months in the freezer.
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Fine consistency: If you want an exceptionally smooth and velvety chutney, then feel free to strain it after blending.
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Other ingredients: To change the flavor profile and texture of this chutney, you can add roasted or raw tomatoes and onions.
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Spices: I have only used cumin seeds in this chutney recipe. You can also add different spices such as chili flakes, cumin powder, and ground black pepper to the chutney to change the flavor.
FAQ
What is green mango chutney?
Green mango chutney is a popular Indian condiment prepared using unripe or green mangoes. This spicy and tangy chutney is made with a combination of spices such as cumin seeds, herbs, and other basic ingredients like unripe mangoes, chilies, ginger, garlic, and spices.
Green mango chutney can be made in a variety of ways, but the basic ingredients are always the same: unripe mangoes, chilies, ginger, garlic, and spices.
What are the key ingredients in green mango chutney?
The main ingredients of green mango chutney are raw or green mangoes, jaggery/sugar, garlic, ginger, black salt, cumin seeds, green chilies, fresh coriander leaves, and water.
Can I make green mango chutney without jaggery or sugar?
This chutney has a sour taste due to its raw mangoes. So jaggery is added to balance the tangy and spicy taste. You can make upripe mango chutney without jaggery or sugar but keep it in mind that the chutney will be tangier and sour without any sweetener.
Is green mango chutney vegan and gluten-free?
Yes, the green mango chutney I have shared on this page is naturally vegan and gluten-free.
How long can green mango chutney be stored?
Raw mango chutney should be stored in an airtight container in the refrigerator for up to 1 week. You can also freeze this chutney for up to 3 months. You will get the storage instructions in the recipe box on this page.
What are some serving suggestions for green mango chutney?
Green mango chutney is a delicious and versatile condiment that can be enjoyed and used in a variety of ways. It can be served as a side dish or dip along with your favorite chips, savory snacks, crackers, or veggies. samosas, pakoras, or other snacks.
It can also be used as a spread on sandwiches, wraps, or burgers.
What are some health benefits of green mango chutney?
Raw mango chutney is an excellent source of vitamins including vitamin C, vitamin A, minerals, and fiber. It is also a low-calorie and fat-free condiment which improves digestion and boosts the immune system.
Is green mango chutney spicy?
It is a slightly spicy chutney. If you want to make it less spicy, then omit green chilies or use mild peppers.
Can I make green mango chutney without a blender?
Yes, you can prepare this raw mango chutney without a blender. To make this chutney, add all the chutney ingredients (except ice cubes) to a mortar and grind it until smooth. Add ice cubes and let them melt in chutney before serving.
This hand grinding method produces a delightful chutney, but it takes a bit more time than using a blender.
Green Mango Chutney (Step-by-step photo instructions)
For making Green Mango Chutney
- In a blender, add the chopped raw mango pieces, coriander- mint leaves, green chili, garlic, ginger, cumin powder, salt, ice cubes, jaggery, and water.
- Blend or process the ingredients until you get a smooth, creamy, and thick consistency chutney. Transfer the chutney to a bowl and serve immediately or store in the refrigerator for later use.
Recipe Card
Green Mango Chutney [Recipe]
★★★★★
(Rating: 5 from 6 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 5 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Condiments | Indian | 6 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 41 calories | 1 |
INGREDIENTS
For Green Mango Chutney
- 2 cups fresh mint and coriander leaves, chopped
- 2 unripe mangoes, peeled and chopped
- 2-3 small green chilies, halved
- 1 inch piece of ginger, peeled and chopped
- 2 cloves garlic, peeled
- 1 teaspoon cumin seeds
- Black or regular salt to taste
- 1 tablespoon jaggery, chopped
- 2 tablespoons water, or as needed
- 2 ice cubes
INSTRUCTIONS:
For making Green Mango Chutney
- In a blender, add the chopped raw mango pieces, coriander- mint leaves, green chili, garlic, ginger, cumin powder, salt, ice cubes, jaggery, and water.
- Blend or process the ingredients until you get a smooth, creamy, and thick consistency chutney. Transfer the chutney to a bowl and serve immediately or store in the refrigerator for later use.
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NOTES:
- Always use fresh coriander and mint leaves to make a fresh chutney that has a vibrant flavor to the chutney.
- For making this chutney it is advised to use a high powder blender or a food processor. As it blends the ingredients together so well and makes a smooth and creamy chutney.
- Adjust the consistency: If the chutney is too thick, you can add a little water or lemon juice to thin it out. If it is too thin, you can blend in a few ice cubes to thicken it up.
- If you don't have a blender or food processor, then you easily make this chutney using your mortar and pestle.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/green-mango-chutney/