Green mango chutney is a spicy and tangy Indian accompaniment made using green mangoes. Serve it with an Indian snack or meals for a tangy treat.
Indian chutney makes any simple meal delicious when served on the side, and therefore I keep trying my hands on different chutneys at home. Some of my favorites are – Mint Chutney, Sweet Tomato Chutney, Bombay Chutney, Dahi Chutney, Green Chutney, Tomato Chutney, Green Tomato Chutney, Guava Chutney, and Amla Chutney.
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About This Recipe
Green mango chutney (kairi dhaniya chutney) is a perfect spicy tangy Indian accompaniment to your everyday summer meals. Bright green in color, it is a flavorful blend of green mangoes, cilantro, mint leaves, and a few more ingredients. It is easy to make, quick, and super refreshing!
When the ingredients are ready, it just takes 2 minutes to come together. This chutney can be stored for 5-6 days, so you can make yourself a big batch and serve it with your everyday meals.
This chutney has many health benefits too, it contains vitamin C which immunes us from many diseases. It protects the body from diarrhea, dysentery, and indigestion related problems during summer. It even helps us from sunstroke, scurvy, and stomach related disorders.
The quantity of ingredients in the kairi dhaniya chutney makes a big role in the taste, so make sure you follow the recipe to the T for the best taste and texture.
This Green Mango Cilantro Chutney is,
- Vegan
- Tangy + Spicy
- Addictive
- Oil-Free
- Easy to make
Ingredients
This raw mango chutney requires a few basic ingredients – cilantro, mint, green chili peppers, green mangoes, ginger, garlic, salt, asafetida, and cumin seeds.
Get the green mangoes that are dark green in colour and a little firm to touch.
Green chili peppers’ quantity can be altered to your taste. So feel free to increase or decrease its quantity.
If you are looking for a gluten-free chutney, skip adding hing/asafetida.
How to make Green Mango Chutney?
Wash the green mangoes and wipe them with a paper towel. Peel the skin using a sharp knife and cut the flesh into small pieces. Discard the seeds. We need ½ cup of chopped flesh.
Wash the cilantro and mint leaves. We will need 3 cups of cilantro (packed) and 1 cup of mint (packed). Chop 2-3 green chili peppers and a 2-inch piece of ginger and peel 1-2 garlic cloves.
Add the cilantro, mint, green chili peppers, ginger, garlic, green mangoes, salt to taste, asafoetida and cumin seeds to a blender along with ¼ cup of water.
Blend until smooth.
Frequently Asked Questions
The sweet version of this chutney is also called aam ki launji. It is sweet and tangy at the same time and tastes delicious. You can check out the detailed recipe to make it here – Homemade Aam Ki Launji.
Serving Suggestions
Green mango and coriander chutney taste great when served with snacks such as pakora, samosa, kachori, dhokla, etc. You can also add it to your chaat recipes for that extra tanginess. I often make a big batch and also enjoy it on the side with our everyday Indian meals
You can slather it on sandwiches, fusion burgers, wraps/kathi rolls or serve it with your South Indian breakfast such as idli, dosa, upma, uttapam, paniyarams, etc.
It also tastes great with tikka or tandoori recipes such as chicken tikka, chicken tandoori, fish tikka, paneer tikka, etc.
Storage Suggestions
This chutney will last in the fridge for about a week when stored properly in an air-tight container. To increase its shelf life, use a clean and dry spoon every time you take out the chutney from the container and close the lid tightly after every use.
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Recipe Card
Green Mango Chutney Recipe
Ingredients
- 3 cups cilantro (coriander)
- 1 cup mint
- 2-3 green chili peppers (chopped)
- 2 inch piece of ginger (chopped)
- 1-2 cloves garlic
- ½ cup chopped green mangoea (kairi)
- salt to taste
- ¼ teaspoon asafetida
- 1 teaspoon cumin seeds
Instructions
- Wash the green mangoes and wipe them with a paper towel. Peel the skin using a sharp knife and cut the flesh into small pieces. Discard the seeds. We need ½ cup of chopped flesh.
- Wash the cilantro and mint leaves. We will need 3 cups of cilantro (packed) and 1 cup of mint (packed). Chop 2-3 green chili peppers and a 2-inch piece of ginger and peel 1-2 garlic cloves.
- Add the cilantro, mint, green chili peppers, ginger, garlic, green mangoes, salt to taste, asafoetida and cumin seeds to a blender along with ¼ cup of water.
- Blend until smooth.
