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    Whisk Affair » Recipes » Chutneys

    Published: Jun 1, 2021 | Last Updated On: Oct 7, 2023 by Neha Mathur

    Green Mango Chutney (Raw Mango Chutney)

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    Jump to Recipe

    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).

    Green mango chutney served in a bowl.
    Jump to:
    • About Green Mango Chutney
    • Ingredients
    • How To Make Green Mango Chutney
    • Frequently Asked Questions
    • Serving Suggestions
    • Storage Suggestions
    • You Might Also Like
    • Recipe Card

    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

    Ingredients

    Green mango chutney ingredients.
    Green mango chutney ingredients.

    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.

    Add

    • 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.

    All the ingredients to. make green chutney added to a blender.

    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.

    Ready green mango chutney.

    Frequently Asked Questions

    How to make sweet green mango chutney?

    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 tastes great when served with Indian 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 enjoy it on the side with our everyday Indian meals

    You can slather it on sandwiches, burgers, wraps, kathi rolls, or serve it with 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.

    Serve it as a side dish with any Indian meal to perk up the flavors.

    Storage Suggestions

    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.

    You Might Also Like

    • Aam chunda is a Gujarati-style spicy, sweet and sour mango pickle made using green raw mangoes. This vegan and gluten-free pickle is a perfect accompaniment to your summer Indian meals. Here is how to make it.
      Aam Chunda
    • Insyant Kerala style mango pickle served in a bowl.
      Kerala Style Instant Mango Pickle
    • Bharwa Lal Mirch Ka Achar (Stuffed Red Chilli Pickle) is a traditional hot, spicy, tangy North Indian pickle made using thick red chilies and Indian pickling spices. I am sharing my mom's signature foolproof recipe to make this lal mirch ka bharwa achar (vegan).
      Bharwa Lal Mirch Ka Achar (Stuffed Red Chilli Pickle)
    • Karivepaku Podi or curry leaf powder brings together a refreshing flavor of curry leaves, and spices and it is ideal to be served with a bowl of rice or with idlis. Here is how to make it.
      Karivepaku Podi (Spiced Curry Leaves Powder)

    Recipe Card

    Loved this recipe?Click here to leave a review and give us a five star rating ★★★★★
    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.

    Green Mango Chutney Recipe (Raw Mango Chutney)

    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 meals for a tangy treat.
    5 from 8 votes
    Print Pin Rate
    Course: Accompaniment
    Cuisine: Indian
    Diet: Vegan, Vegetarian
    Prep Time: 5 minutes minutes
    Cook Time: 2 minutes minutes
    Total Time: 7 minutes minutes
    Servings: 6 people
    Calories: 10kcal
    Author: Neha Mathur

    Ingredients 

    • 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
    US Customary or Metric
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    Instructions

    • 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.

    Video

    https://www.youtube.com/watch?v=QEIQH3jvrFI

    Notes

    For a Jain version, skip adding ginger and garlic.
    You can also add amla to this chutney.
    If you are looking for a gluten-free chutney, skip adding hing (asafetida).

    Nutrition

    Calories: 10kcal | Carbohydrates: 2g | Sodium: 50mg | Potassium: 21mg | Vitamin C: 2.7mg | Calcium: 5mg | Iron: 0.1mg
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    More Chutney Recipes

    • Rajasthani Garlic Chutney is a spicy chutney made using red chilies and lots of garlic. Each home has a different way of making it and each version is delicious on its own. I am sharing 4 ways to make this fiery spicy chutney in this post (vegan, gluten-free).
      Rajasthani Garlic Chutney
    • Tomato Pachadi (Thakkali Pachadi) is a delicious Andhra-style spicy and tangy tomato chutney recipe. It goes well with South Indian breakfast dishes such as idli, uttapam, dosa, and even appams. 
      Andhra Style Tomato Pachadi (Thakkali Pachadi)
    • Tamarind Chutney (Imli Ki Chutney, Sonth) is a sweet and sour Indian sauce made using tamarind, jaggery, and a few spices. Serve it with chaat recipes or snacks like samosa, pakoda, dhokla, etc.
      Sweet and Sour Tamarind Chutney (Imli Chutney)
    • Laccha Onion (Lachha Pyaz) is an Indian condiment made using red onions and a few herbs and spices. It is popularly served along with North Indian meals (vegan. gluten-free).
      Laccha Onion (Lachha Pyaz)

    Reader Interactions

    Comments

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      Recipe Rating





    1. Mani Arora

      June 25, 2020 at 8:39 pm

      5 stars
      excellent chutney
      have with lentil and rice also
      the right amt of mint to cilantro ratio

      Reply
      • Neha Mathur

        June 26, 2020 at 3:43 pm

        Thanks 🙂

        Reply
    2. Shruti J

      May 30, 2014 at 2:36 am

      I’m so much willing to make it… But it’s not the right season here! But still, I’ll try it with frozen raw mangoes 🙂

      Reply
    3. Bhawna

      May 29, 2014 at 4:18 pm

      I make it same way without garlic and hing. Awasome pictures.

      Reply
    4. Preetha Soumyan

      May 29, 2014 at 4:08 pm

      I loved the way you added pieces of raw mango in it .. love the colour

      Reply
    5. JASPINDER KAUR

      May 29, 2014 at 1:50 pm

      Wow my mummy’s favorite chutney..thnx dear for sharing… looks so yummy. 🙂

      Reply

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