This vibrant and spicy green mango chutney recipe is made using raw mangoes, garlic, green chilli and mint. It’s spicy and tangy, making it the perfect condiment for Indian meals.
- Ingredients
- How to make Green Raw Mango Chutney
- Pro Tips
- Serving suggestion
- Storage
- Other chutney recipes
Green mango chutney is also known as raw mango chutney, kairi dhaniya chutney, kacche aam ki chutney or kacchi keri ni chutney in Gujarati.
It requires only a few ingredients, is very easy to make and is oil-free, vegan and gluten-free.
It is a little bit unique in that it isn’t a super sweet mango chutney like aam ki launji or keri murrabo. Instead, it is a totally no cook recipe and has spicier and tart flavours. Unlike the other chutneys, it has a shorter shelf life and is best enjoyed the day it is eaten.
You must use an unripe mango for this recipe to get the characteristic tanginess that this chutney requires.
I also love this red raw mango chutney made with red chili powder. Another great no-cook recipe is this guava chutney and kachi keri kanda nu kachumber .
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Raw mango – peeled and cubed
Fresh ginger
Garlic cloves
Green chilies – add more or less chilli based on your spice preference.
Fresh coriander leaves (cilantro)
Fresh mint
Sugar – white sugar helps make the flavours pop. You can alternatively use jaggery but it does change the flavour slightly
Lemon juice – fresh or bottled. Alternatively use lime juice.
Salt to taste
Optional to thicken you can add desiccated coconut
How to make Green Raw Mango Chutney
Wash the raw mangoes and wipe dry.
Peel the mango using a sharp knife and cut the mango flesh away from the core. Chop the mango pieces a bit smaller so that they easily blend.
Prepare the remaining ingredients.
Place all the ingredients into a blender.
Add a little water or ice cubes and blend until you get coarse paste.
Give it a taste taste and stir in any extra lemon juice or salt as required.
Transfer chutney into a bowl and serve.
Pro Tips
Use freshly bought ingredients for the best flavour.
Instead of water, use ice cubes which keep the colour super vibrant.
You may need to push down the herbs so that they make contact with the blender blade.
If your ingredients are wet, you may find that you do not need extra water and the chutney will thin down itself.
Prepare the chutney just before serving to enjoy it at its freshest.
To make this jain, skip the garlic and ginger.
Serving suggestion
This raw mango chutney recipe makes a great accompaniment to so many dishes. It is a great side dish to Gujarati shaak (curries). I love it with khatta dhokla .
You can also serve it with samosa , pakora, idli or dosa. It’s great with paneer tikka.
For something a bit alternative, spread it in sandwiches with cheeses or wraps and top with kachumber .
Storage
Green mango chutney will keep in the refrigerator for up to 2 days in jars or airtight containers, after which it will loose its freshness.
You can freeze this chutney in freezer proof bags or containers and store for up to 3 months. Note that on thawing, the flavors and textures will change and will not taste as good as fresh.
Other chutney recipes
Gujarati Lasan ni Chutney
Red Garlic Chutney
Green Mint and Coriander Chutney
Fafda Chutney (Besan Chutney)
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Green Raw Mango Chutney
Equipment
- 1 Blender
Ingredients
- ½ cup raw mango roughly chopped
- 1 cup cilantro coriander
- ½ cup mint
- 1 tablespoon ginger chopped
- 2 tablespoon green chillies chopped
- 2 cloves garlic
- 2 tablespoon sugar optional
- ½ teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Wash the raw mangoes and wipe dry.
- Peel the mango using a sharp knife and cut the mango flesh away from the core. Chop the mango pieces a bit smaller so that they easily blend.
- Prepare the remaining ingredients.
- Place all the ingredients into a blender.
- Add a little water or ice cubes and blend until you get coarse paste.
- Give it a taste taste and stir in any extra lemon juice or salt as required.
- Transfer chutney into a bowl and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on May 25th 2012 but I have updated the post since with helpful content.
Green Raw Mango Chutney
Equipment
- 1 Blender
Ingredients
- ½ cup raw mango roughly chopped
- 1 cup cilantro coriander
- ½ cup mint
- 1 tablespoon ginger chopped
- 2 tablespoon green chillies chopped
- 2 cloves garlic
- 2 tablespoon sugar optional
- ½ teaspoon salt
- 1 tablespoon lemon juice
Instructions
- Wash the raw mangoes and wipe dry.
- Peel the mango using a sharp knife and cut the mango flesh away from the core. Chop the mango pieces a bit smaller so that they easily blend.
- Prepare the remaining ingredients.
- Place all the ingredients into a blender.
- Add a little water or ice cubes and blend until you get coarse paste.
- Give it a taste taste and stir in any extra lemon juice or salt as required.
- Transfer chutney into a bowl and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
This fiery raw mango, red chili and garlic dip is packed full of flavour. It is spicy, tangy and sweet and tastes delicious with a variety of dishes.
Ready in less than 10 minutes, it’s naturally vegan and gluten-free.
- Ingredients
- Method
- Storage
- Other Easy Chutney Recipes
You just need 5 ingredients (plus salt and water) to make this red chilli, mango and garlic chutney. Every ingredient plays its part in this recipe – a bit like everyone doing their bit in a group project!
Unripe mango adds tang, raw garlic and red chilli powder bring the red hot heat and the jaggery pulls together all the flavours and gives this sweetness which complements the chutney so well!
Whenever we get unripe green mangoes from the grocery store, my Mum makes this chutney to go alongside Gujarati dhokla or thepla .
These pair great with ajwain paratha too alongside sabzi like aloo capsicum .
You can treat it as a spread, dip or sauce and use it in a variety of recipes. It would go great in a bombay sandwich.
This green raw green mango chutney is also made with unripe mango and has the addition of coriander, mint and green chillies. This guava chutney is prepared with similar ingredients.
Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post
Raw green mango – You must use an unripe mango for this recipe. Peel away the skin and chop into smaller pieces.
Red chilli powder – I use kashmiri chili powder because it has a vibrant red colour but isn’t spicy. Use more or less based on your spice tolerance. Optionally soak dried red chillies in hot water for 30 minutes and use instead of red chilli powder.
Garlic cloves – fresh garlic is a must.
Cumin seeds
Jaggery – the addition of sweetness is what sets this chutney apart. I highly recommend you add the required amount of jaggery. Use sugar as an alternative but jaggery gives the best flavour.
Salt to taste
Method
Place all the ingredients in a blender and add a little water.
Blend everything, adding more water if needed until you get a smooth dip.
Storage
Store leftovers in an airtight container or jar and keep in the fridge for up to 5 days in the fridge.
You can also freeze the chutney in freezer safe bags or containers for up to 3 months however the flavours will alter upon thawing.
Other Easy Chutney Recipes
Gujarati Lasan Ni Chutney
Onion Chutney
Fafda Chutney Kadhi
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Red Chilli, Raw Mango and Garlic Chutney
Equipment
- 1 Blender
Ingredients
- 1 cup raw green mangoes peeled and chopped
- 2 tablespoon red chilli powder kashmiri chilli powder
- ¼ cup jaggery
- 1 teaspoon cumin seeds
- 2 cloves garlic
- salt
Instructions
- Place all the ingredients in a blender and add a little water.
- Blend everything, adding more water if needed until you get a smooth dip.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note:- This post was originally posted on March 11th 2017 but I have updated the post since with helpful content.
