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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.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: condiment, Side Dish
Cuisine: Indian
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 cup raw green mango (peeled & chopped) firm, unripe mango
  • ½ cup fresh coriander leaves (washed)
  • 1 green chilli green chili adjust to taste, seeded or not as preferred
  • ½ inch fresh ginger grated or chopped
  • ¼ tsp cumin seeds whole or lightly crushed
  • ¼ tsp salt or to taste
  • 1 tbsp water to help grinding

Equipment

  • blender or mixer jar

Method
 

  1. Wash and peel the raw green mango. Remove the seed and chop the flesh roughly into small pieces.
  2. Wash the coriander leaves and roughly chop them if stems are thick. Grate or chop the ginger and cut the green chilli.
  3. In a blender or mixer jar, add chopped mango, coriander leaves, green chilli, ginger, cumin seeds, salt and water.
  4. Blend until you get a smooth or slightly coarse chutney, as per your preference.
  5. 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.