Raw Mango Chutney
A tangy, spicy and refreshing raw mango chutney — easy to make with green mangoes, herbs and spices. A healthy, no-fuss Indian condiment perfect with meals.
Ingredients
Equipment
Method
- Wash and peel the raw green mango. Remove the seed and chop the flesh roughly into small pieces.
- Wash the coriander leaves and roughly chop them if stems are thick. Grate or chop the ginger and cut the green chilli.
- In a blender or mixer jar, add chopped mango, coriander leaves, green chilli, ginger, cumin seeds, salt and water.
- Blend until you get a smooth or slightly coarse chutney, as per your preference.
- Taste and adjust salt or chilli if needed. Transfer to a clean bowl. Serve fresh as a dip or side with roti, rice, paratha or snacks.
Notes
You can add a small piece of fresh mint for extra freshness. Store chutney in a clean airtight container in the refrigerator; use within 3–4 days for best taste and colour.