Raw Mango Chutney or Green Mango Chutney is a tangy Indian dip made using fresh coriander, mint, and raw green mangoes. It goes perfectly with Indian snacks and meals. Here is how to make it.
Raw Mango Chutney is my most loved tangy dip during the summer!
Green Chutney is not new to Indian households, yet each home has its own way to make it.
Chutney is so integral in the Indian cuisine that it is relished with snacks, during lunch, and even for dinner.
The proportion of the ingredients and the addition of a few different ones make a huge difference in the taste of this humble dish.
My Mom’s recipe for this green mango chutney has always been a talk of the town and whoever tasted it claimed that it was the best chutney they have ever had.
So this time when she was visiting me, I stood next to her with a pen and a notebook and measured all the ingredients, she dumped into the blender and now when I made the chutney following her recipe, it came out exactly like hers.
Kairi aur Dhaniya ki Chutney is quite healthy, it contains vitamin C which immunes us from many diseases.
Raw Mango Coriander Chutney is even beneficial for protecting us from diarrhea, dysentery, and indigestion related problems during summer.
It even helps us from sunstroke, scurvy, and stomach related disorders.
There are many versions of this Chutney, Andhra Style, Bengali Style, with Coconut, etc which I will try to share soon.
But till then, relish this yummy chutney with Achari Paneer Tikka this summer and feel more joyous.
How to make it Sweet?
Sweet green mango 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.
This chutney can be served with any Indian style meals.
It goes well with pakora, Samosa, Kachori, Dhokla, etc.
You can even slather it on sandwiches or serve with idli, dosa.
Step by Step Recipe
Add all the ingredients in a blender.
Blend until smooth.
Raw Mango Chutney Recipe
- 3 cups Fresh Dhaniya / Coriander
- 1 cup Fresh Pudina / Mint
- 2-3 Green Chilli (Chopped)
- 2 inch Ginger (Chopped)
- 6-8 cloves Garlic
- 1/2 cup Kairi / Raw mango (Chopped)
- Salt to taste
- 1/4 tsp Hing
- 1 tsp Zeera / Cumin seed
- Clean mint and coriander and remove the hard stems.
- Wash nicely under running water.
- Add all the ingredients in a blender and blend to make a smooth chutney.
- Add just a tbsp or two of water if required to blend the ingredients.
- Transfer the chutney in an airtight container and store in refrigerator for up to a week.