Green Mango Chutney (Raw Mango Chutney) is a spicy and tangy Indian accompaniment made using tangy green mangoes and a few other ingredients. Serve it with an Indian snack or meal for a tangy treat (vegan).
About Green Mango Chutney
Green Mango Chutney (Raw Mango Chutney, Kairi Dhaniya Chutney) is a perfect spicy and tangy Indian accompaniment for your everyday summer meals.
Bright green in color, it is a flavorful blend of raw green mangoes, cilantro (fresh coriander leaves), mint leaves, and a few more ingredients. It is easy to make, quick, and super refreshing!
When the ingredients are ready, kairi ki chutney 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.
Raw mango chutney has many health benefits too. It contains vitamin C which immunizes us from many diseases. It protects the body from diarrhea, dysentery, and indigestion-related problems during summer. Raw mango chutney prevents sunstroke, scurvy, and stomach-related disorders.
The quantity of ingredients in the kairi dhaniya chutney plays a big role in the taste, so make sure you follow the recipe to the T for the best taste and texture.
This chutney is oil-free, vegan, and can be easily made gluten-free. You can double or triple the recipe too.
Here are some more chutney recipes that you may like
- Mint Chutney
- Sweet Tomato Chutney
- Bombay Chutney
- Dahi Chutney
- Tomato Chutney
- Green Tomato Chutney
- Guava Chutney
- Amla Chutney
- Cilantro Mint Chutney
This kacche aam ki chutney recipe requires a few basic ingredients – cilantro (fresh coriander leaves), fresh mint leaves, green chilies, tangy raw green mangoes, ginger, garlic, salt, asafetida (hing), and cumin seeds.
Get the green unripe mangoes that are dark green in color and a little firm to the touch. You can also use frozen raw mangoes to make it.
The quantity of green chilies can be altered to your taste. I used Indian green chilies but you can use Thai green chilies, serrano peppers, or jalapenos.
If you are looking for a gluten-free chutney, skip adding hing (asafetida).
You can add some chopped or grated fresh coconut to this tangy green mango chutney for a taste change.
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. You need ½ cup of chopped flesh.
Wash the cilantro and mint leaves. You will need 3 cups of cilantro (packed) and 1 cup of mint (packed).
Chop 2-3 green chilies and a 2-inch piece of ginger and peel 1-2 garlic cloves.
- 3 cups (packed) cilantro
- 1 cup (packed) mint
- 2 teaspoon chopped green chilies
- 2-inch piece of ginger (chopped)
- 1-2 cloves of garlic (peeled)
- ½ cup chopped green mango flesh
- ½ teaspoon salt
- ¼ teaspoon asafetida
- 1 teaspoon cumin seeds
to a blender or a food processor along with ¼ cup of chilled water.
Tip – You can add 1-2 ice cubes while blending the chutney to retain the bright green color for longer.
Blend to make a smooth chutney.
Tip – Sometimes, the herbs don’t come in contact with the blade of the blender and the blending process doesn’t start. In that case, push the herbs down with a spatula a few times.
Check for salt and add more if needed. Add some lemon juice of the chutney is not tangy enough.
Serve the chutney chilled or at room temperature.
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.
You can also add it to your chaat recipes for that extra tanginess. I often make a big batch and enjoy it on the side with our everyday Indian meals
Serve it as a side dish with any Indian meal to perk up the flavors.
This chutney will last in the fridge for about a week when stored properly in an airtight container or a sealed jar.
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.
I do not recommend freezing this chutney as its texture changes when thawed. However, if you still have leftovers, transfer them to ziplock bags or ice cube trays and freeze them. You can use the frozen chutney to make green masala for curries and pulao.
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Green Mango Chutney Recipe (Raw Mango Chutney)
- 3 cups cilantro (fresh coriander leaves) (packed)
- 1 cup mint leaves (packed)
- 2 teaspoons chopped green chilies
- 2 inch piece of ginger (chopped)
- 1-2 cloves garlic (peeled)
- ½ cup peeled and chopped green mangoes (kairi)
- ½ teaspoon salt (or to taste)
- ¼ teaspoon asafetida (hing)
- 1 teaspoon cumin seeds
- Add the cilantro, mint, green chilies, ginger, garlic, green mangoes, salt, asafetida, and cumin seeds to a blender along with ¼ cup of chilled water.
- Tip – You can add 1-2 ice cubes while blending the chutney to retain the bright green color for longer.
- Blend until smooth.
- Tip – Sometimes, the herbs don’t come in contact with the blade of the blender and the blending process doesn’t start. In that case, push the herbs down with a spatula a few times.
- Check for salt and add more if needed. Add some lemon juice of the chutney is not tangy enough.
- Serve the chutney chilled or at room temperature.