Green Mango Chutney (Raw Mango Chutney)

This tangy and delicious green mango chutney or raw mango chutney is a regular in Indian homes in summer when raw mangoes are readily available. It makes for a tasty side to any meal.

Raw mangoes are a favourite to cook with in Indian homes. During summer, while we await juicy ripe mangoes to flood the market, we partake of this summer treat.

Raw mangoes according to Ayurveda, help cool the body, which is very beneficial during summer.

I make this cooler drink aam panna using raw mangoes. You may also love these pickles made in summer months: instant mango pickle, North Indian aam ka achaar, Mango avakaya, aam ki launji.

You may also like these chutneys: coconut chutney, amla chutney, green chutney.

Ingredients

Green Mango: These raw mangoes are sour. For best results, do not use any that have started ripening.

Cilantro: Coriander leaves or cilantro are an important part of this chutney for their freshness and taste. I use soft stems too.

Mint leaves: They gives a fresh minty taste to this chutney.

Green chillies: They provide the heat in this chutney.

Garlic: Garlic cloves lend a certain depth to the flavour in this chutney.

Salt: You may use pink salt too.

Sugar: I normally don’t use sugar here. But if your green mango is very sour that you may use some to balance out the sourness.

Variations

This is a vegan recipe. This chutney is healthy, very low calorie and low carb too. It does not have any added oil.

In case, you want it more zingy, you can add some finely chopped ginger to the chutney too.

Serving suggestions

Side: This chutney is a delicious side and often a part of Indian chaats like samosa, aloo Tikki, pani puri, onion pakoda, aloo pakoda etc.

Meal: This chutney is commonly served with meals in place in pickles with Indian meals for the beautiful fresh taste.

With parathas: This green chutney is delightful with gobhi parathas, cabbage parathas, mooli parathas when served with yogurt or raita.

With starters: This chutney tastes great with chicken tikka, chicken tandoori, paneer tikka, Tandoori gobhi, Tandoori prawns.

Sandwiches: This is very commonly used in vegetable sandwiches or wraps to add flavour. You can also use it in burgers and even tacos for a burst of flavour.

Marinade: This chutney serves as a good marinade for chicken and fish recipes.

Storage

I normally make large batches of this chutney. It will last for upto a week in the fridge. Take as much as you need every time.

Keep it refrigerated in an air tight container.

Do not freeze this chutney as it may lose its fresh green colour and fresh taste as well. 

Tips

Using fresh ingredients really enhances the taste of this chutney. It needs no cooking at all.

While blending in a blender, use very little water. It must be thick and not watery. 

Also keep pushing the ingredients down so that the chutney ingredients get properly blended.

If you want, you can skip the garlic. You can adjust green chillies as per taste. You may use Thai chillies, Serrano chillies or jalapeños here if you can’t find Indian green chillies.

Instructions

Peel the raw mango and chop it roughly into pieces.

Wash cilantro (coriander) leaves, mint leaves and green chillies. Chop them coarsely. Peel 2 cloves of garlic.

Take all the ingredients in the blender. Add just about 1-2 tbsp. of water.

I don't like my chutneys runny but if you do you can add more water. Now blend till blended well.

If you have the old-fashioned sil batta or grinding stone then use it. The chutney is way tastier when prepared on that.

Take this kachche aam ki chutney or ambiya ki chutney in a bowl and serve with your favorite tikkis, vadas, fries etc.

Here's the recipe card:

📖 Recipe Card

If you liked this easy raw mango chutney recipe, then I request you to give it a star * rating either on the recipe card or in the comments. Thanks.