This vegan chutney is perfect with phulka rotis, steaming brown rice, poppadoms, salads, vegetarian curries like my 30 minutes chana masala—pretty much anything you fancy!
Ingredients
Mango: I use raw, unripe mangoes for this chutney. Just peel and chop them into small pieces. Ripe mangoes won’t work here. Fresh Coriander: This is a key ingredient, giving the chutney its fresh, vibrant flavor. You can also add fresh mint leaves for a variation. Fresh Ginger and Garlic: add a punch of flavor that makes this chutney irresistible. Green Chili: Since the chutney is already tangy from the unripe mango, I add 2-3 green chilies to balance the flavors with a bit of spice. Spices: I typically use homemade cumin powder, but you can also use cumin seeds if you prefer. Salt: I like to use a mix of kala namak (black salt) and table salt. If you using only table salt, I suggest adding about ¼ teaspoon of chaat masala also for extra flavor.
How to Make Raw Mango Chutney
Step 1-2: Add all the ingredients to a blender jar and pulse a few times. Step 2-3: Add ¼ cup of chilled water and blend until the chutney is smooth. Step 4: Taste and adjust the seasoning to your liking. If the mango isn’t tangy enough, add ½ teaspoon of lemon juice. The chutney oxidises quickly and loses it vibrant green color. Store in the fridge if you are not going to use it immediately.
It’s also fantastic as a dip with plain rotis, pumpkin naan bread, steaming brown rice, and vegetarian curries. They add a burst of flavor to any meal. Try spooning it over air fryer paneer tikka, aloo gobi tray bake, tandoori chicken, and more.
Storing Green Mango Chutney
To keep your mango chutney fresh and flavorful, store any leftovers in an airtight container in the fridge. It should stay good for up to 5 days. For longer storage, transfer the chutney to ice cube trays and freeze for up-to 3 months.
Tips for the Best Raw Mango Chutney
Use fresh ingredients like coriander leaves, garlic, ginger, and green chili to enhance the chutney’s taste and aroma. For a smooth, creamy texture, blend the chutney in a food processor, chutney grinder, bullet-style blender, or high-speed blender. The chutney oxidises quickly and loses its vibrant green color. I recommend storing in the fridge as soon as you make it and bring it on the table when ready to serve.
Variations
Add some fresh grated coconut for a different flavor. If you can’t find green chilies, jalapeños make a good substitute. Leave out the garlic, if you are not fond of it. If you prefer a thinner consistency, simply add a bit more water.
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