Raw mango chutney, also known as kachhe aam ki chutney in India is a tangy, minty chutney made with green unripe mangoes, fresh herbs, and spices. It's a very popular Indian dipping sauce that can also be used as a spread to flavor wraps and sandwiches.
Though there are different components of an Indian thali (platter), Indian meals look incomplete without a delicious chutney or pickle on the side.
For every season, there are different types of chutneys that are served in a meal and some can be eaten throughout the year too.
Today I am sharing the recipe for one of the most popular chutneys that is eaten during summer- raw mango chutney. In Hindi, it is called kachhe aam ki chutney.
Raw mango chutney is made with green unripe mangoes so it is also called green mango chutney.
This delicious Indian chutney can make any boring meal interesting with its vibrant flavors.
Jump to:
What is Chutney?
Chutney is a category of Indian side dishes that can be served with almost every Indian meal. There are hundreds of different chutney recipes in Indian cuisine.
The word chutney is derived from the Hindi word chaat which means lick and chutneys are finger-licking good.
Chutneys can be hot like momos chutney, sweet like Bengali style tomato chutney, or apricot chutney, refreshing like mint chutney, or nutty like coconut chutney or peanut chutney. But, they all are delicious and despite being a side dish, a chutney easily becomes the highlight of a meal.
What goes in raw mango chutney?
To make Indian raw mango chutney, you will need the ingredients shown below:
Ingredient notes
- Green mangoes: To make green mango chutney, unripe green mangoes are used. Don't pick the ripe ones even if they have green skin. We want sour unripe mangoes for this recipe, not the sweet ones.
- Cilantro (Fresh coriander): Use cilantro leaves as well as stems. There is a lot of flavor in cilantro stems.
- Mint leaves: Use only the leaves not stems.
How to make (step by step instructions)
Step 1: Peel the unripe mangoes and remove the seeds. Roughly chop and put in a chutney jar or food processor.
Step 2: Add cilantro, mint leaves, cumin seeds, salt, sugar, roughly chopped garlic, and hot green chili peppers.
Step 3: Add water.
Step 4: Grind to make chutney. Check and adjust the seasoning.
Your delicious Indian raw mango chutney is ready to be enjoyed!
Serving tips
Aam ki chutney is used in a lot of ways in India.
It can be served as a side dish with any Indian major meal. It goes well with rice as well any type of Indian flat bread.
This chutney is also served as a spicy Indian dipping sauce with savory snacks like corn fritters, chickpea cutlets, or tandoori aloo.
You can also add 1-2 teaspoons of this mango chutney to Indian salads like chickpea salad or peanut chaat.
It's also used as a spread in wraps and sandwiches.
How to store?
To store, transfer to an airtight jar and refrigerate. It will be fine for 7 to 10 days in the fridge.
Can you freeze mango chutney?
Yes, raw mango chutney freezes well.
The most popular way of freezing chutney is to first freeze it in the ice trays for a few hours. Once frozen, transfer the frozen chutney cubes to a zip lock bag and freeze for 3-4 months.
Recipe tips and tricks
- Raw mango is already very sour so you don't need to add lime juice or any other sour ingredient to this chutney.
- Don't skip adding sugar as it balances all the other flavors.
- For extra flavor, dry roast cumin seeds before adding them to the jar.
- You may also roast garlic cloves and ginger over direct flame, it makes mango chutney tastier.
- Make sure to pick unripe mangoes for this recipe.
- Don't miss to remove the mango seeds. If you are using unripe mango for the first time you might miss it as the seed of unripe mango is also tender and the knife may pass through it easily.
- Use the stems as well as leaves of cilantro but use only the leaves of mint. Mint stems may turn the chutney bitter.
Frequently asked questions
Yes, mango chutney is slightly spicy. However, that also depends on your heat tolerance level.
If you prefer a milder chutney, use less hot chili peppers or remove their seeds.
Though there is nothing better than fresh mint leaves for this recipe if you don't have them feel free to use dried mint leaves.
No, for making this green mango chutney, you need unripe mangoes only. You can't get the required taste and texture with ripe mangoes.
However, there are some other types of chutney recipes also that need ripe mangoes.
More easy dipping sauce recipes from around the world
Looking for more easy dipping sauce recipes from different countries? Don't miss checking the following links:
- Muhammara (Middle Eastern roasted red pepper and walnut dip)-vegan
- Sweet mango chili sauce-vegan
- Thai peanut sauce-vegan
- Labneh dip with za'atar-vegetarian
- Sour cream and onion dip-vegetarian
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Recipe
Raw Mango Chutney
Equipment
- Food processor/ chutney maker
Ingredients
- 2 unripe green mangoes of medium size
- 1 cup cilantro
- ⅓ cup mint leaves
- 2-3 garlic cloves
- 1-2 hot green chilies adjust to taste
- ½ teaspoon Cumin seeds
- ¼ teaspoon sugar
- Salt to taste
- 3-4 tablespoons water
Instructions
- Peel and deseed the raw mangoes. Cut into medium sized pieces.
- Roughly chop mint leaves, cilantro, garlic, and green chilies.
- Put all the ingredients in a chutney maker or food processor. Add water and make a paste. Check and adjust the seasoning.
Notes
- Raw mango is already very sour so you don't need to add lime juice or any other sour ingredient to this chutney.
- Don't skip adding sugar as it balances all the other flavors.
- For extra flavor, dry roast cumin seeds before adding to the jar.
- You may also roast garlic cloves and ginger, it makes mango chutney tastier.
- More, recipe tips and tricks are given within the post above. Please follow them to make this recipe.
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