This tangy and refreshing green mango chutney, also known as raw mango chutney or kachche aam ki chutney, is a summer favorite in many Indian homes. Made with sour raw mango, fresh cilantro, mint, green chillies and garlic, it is bright, bold and full of flavor. Serve it as a side with everyday Indian meals, snacks, chaats, parathas or grilled starters.
Raw mangoes are widely used in Indian cooking during the summer months. Before ripe mangoes arrive in abundance, sour green mangoes bring their own special charm to the kitchen. Their sharp, fruity taste works beautifully in chutneys, pickles, coolers and sweet-spicy relishes.
In Ayurveda, raw mango is often valued for its cooling nature, which makes it especially popular in hot weather. This chutney is no-cook, quick to prepare and naturally fresh, making it a wonderful way to enjoy seasonal raw mangoes.
I also use raw mangoes to make aam panna, a classic summer cooler. If you enjoy mango-based condiments, you may also like instant mango pickle, North Indian aam ka achaar, mango avakaya and aam ki launji.
You may also enjoy these chutneys: coconut chutney, amla chutney and green chutney.
Ingredients
Green Mango: Use firm, sour raw mangoes for the best flavor. Avoid mangoes that have started ripening, as they will be sweeter and less sharp.
Cilantro: Fresh coriander leaves, also called cilantro, add color, freshness and a classic chutney flavor. Tender stems can be used too.
Mint leaves: Mint gives this raw mango chutney a cool, refreshing taste and balances the tartness of the mango.
Green chillies: These bring heat to the chutney. Adjust the quantity according to your spice preference.
Garlic: Garlic adds depth and a savory note. You can skip it if you prefer a no-garlic chutney.
Salt: Use regular salt or pink salt, as preferred.
Sugar: Sugar is optional. Add a small pinch only if the raw mango is extremely sour and needs balancing.
Variations
This green mango chutney is naturally vegan, oil-free, low in calories and low in carbs. It is made entirely with fresh ingredients and does not require any cooking.
For a sharper, more zingy flavor, add a small piece of finely chopped ginger before blending. You can also adjust the ratio of mint and cilantro depending on the flavor you prefer. More mint will make the chutney cooler and fresher, while more cilantro will give it a fuller green chutney taste.
Serving suggestions
As a side: Serve this raw mango chutney with Indian snacks and chaats such as samosa, aloo tikki, pani puri, onion pakoda and aloo pakoda. Its tart and spicy taste cuts through fried foods beautifully.
With meals: This chutney can be served with everyday Indian meals in place of pickle. It adds a fresh, tangy burst of flavor to dal, rice, roti, sabzi and curd-based dishes.
With parathas: Green mango chutney tastes wonderful with gobhi paratha, cabbage paratha and mooli paratha, especially when served with yogurt or raita.
With starters: Pair it with chicken tikka, tandoori chicken, paneer tikka, tandoori gobhi or tandoori prawns.
In sandwiches and wraps: Use this chutney as a spread for vegetable sandwiches, wraps, burgers or tacos. It adds instant freshness and a spicy-sour kick.
As a marinade: This chutney can also be used as a flavorful marinade for chicken and fish recipes.
Storage
You can make a larger batch of this kachche aam ki chutney and keep it ready in the refrigerator. It stays fresh for up to one week when stored properly.
Always refrigerate it in a clean, airtight container. Use a dry spoon each time you take out a portion, as this helps preserve the fresh flavor.
Freezing is not recommended because the chutney may lose its bright green color and fresh taste after thawing.
Tips
Fresh ingredients make a big difference in this raw mango chutney recipe. Since the chutney is not cooked, the flavor depends entirely on the quality of the mango, herbs and chillies.
Use very little water while blending. The chutney should be thick, smooth and spoonable, not thin or watery.
Pause the blender and push the ingredients down as needed so everything blends evenly.
If Indian green chillies are not available, you may use Thai chillies, serrano chillies or jalapeños. Adjust the quantity to suit your taste.
Instructions
Peel the raw mango and chop it roughly into pieces.
Wash the cilantro, mint leaves and green chillies well. Chop them coarsely. Peel the garlic cloves.
Add the raw mango pieces, cilantro, mint, green chillies, garlic, salt and optional sugar to a blender. Add only 1-2 tablespoons of water to help the ingredients move.
Blend until smooth. If you prefer a thinner chutney, add a little more water, but avoid making it runny.
If you have a traditional sil batta or grinding stone, use it for an even more rustic and flavorful chutney.
Transfer the chutney to a bowl and serve it with your favorite tikkis, vadas, fries, parathas, sandwiches or Indian meals.
Here is the recipe card:
Raw Mango Chutney | Kachche Aam ki Chutney
Rachna Parmar
Equipment
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Chef’s knife
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Small blender or chutney jar
Ingredients
- 1 raw mango or green mango
- 2 green chillies adjust to taste
- 1 cup cilantro
- ½ cup mint leaves
- 3 cloves garlic optional
- 1 tsp. salt or to taste
- 2 pinches sugar optional
Instructions
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Peel the raw mango and chop it into cubes.
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Wash and roughly chop the cilantro, mint leaves and green chillies.
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Peel the garlic cloves, if using.
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Add all the ingredients to a small blender or chutney jar.
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Add 1-2 tablespoons of water, just enough to help with blending.
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Blend to a smooth, thick chutney. Taste and adjust the salt if needed.
Video
Notes
2. Add very little water while blending so the chutney stays thick and flavorful.
3. Stop the blender and push the ingredients down as needed for even blending.
4. Garlic is optional. Adjust the chillies according to your preferred spice level.
Nutrition
Carbohydrates: 44g
Protein: 4g
Fat: 1g
Fiber: 9g
Sugar: 32g
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