Raw Mango Chutney Recipe – Instant Summer Favourite

When the raw mangoes are in season, there’s no better way to enjoy their vibrant flavour than this raw mango chutney recipe. This quick and easy accompaniment adds a delicious sweet, spicy, and tangy kick to every bite. Made with fresh green mangoes and simple spices, an instant summer favourite- ready in under 20 minutes.

About raw mango chutney

This raw mango chutney, also known as kacche aam ki chutney in the local language, is a traditional Indian condiment used in everyday meals. It needs raw green mangoes, red onions, jaggery and simple spices- all together blended until they get a smooth consistency.

In my childhood, I went every day to pluck raw mangoes from my farm and used them in making chaat, chutney, curry, and the raw mango drink. The favourite and comforting summer dish of mine is this instant mango chutney that I used to make on alternate days and eat with simple soft roti till now.

The most special thing about it’s super quick to make using simple pantry ingredients. This takes a few minutes to prepare without a lot of hustle, and suitable if you are a newbie trying this recipe yourself. It’s a perfect combination of sweet and tangy flavours that’s ideal for summer meals, lunchboxes, and festive spreads.

There are two versions of preparing this mango chutney: one is instant, and the second is classic, which takes time to make and lasts for months. It is made with ripe or semi-ripe mangoes, sugar, vinegar, and whole spices. All together cooked and stored in an airtight container for further use.

But for the quicker, this instant mango chutney is my only go-to option. Another that I like in my everyday meals is green chutney; both are good to burst up the main meals.

Ingredients

» Mangoes- Use fresh and raw green mangoes for better flavour.

» Onions- I have used two red onions to enhance the flavour of the chutney. If you like, you can add some garlic cloves along with.

» Jaggery- I have used jaggery powder for an earthy flavour; instead, you can use sugar too.

» Spices- The basic spices are used in my chutney: red chilli powder, coriander powder, garam masala, and dried mint powder, to make the chutney a little spicy.

» Salt- You can use any salt, black or white, to your choice.

How to make raw mango chutney recipe

1. Take two medium-sized fresh green mangoes and red onions.

2. Now peel their skin evenly.

3. Then wash them in clean water so that all the dirt comes off, and chop them into small pieces without the mango seeds.

4. After that, add the mango and onion pieces to a blender.

5. Season with spices: 1 tsp coriander powder, 1/2 tsp red chilli powder, 1/4 tsp garam masala, 1 tsp mint powder, and 1 tsp salt.

6. Now add 3 to 4 tablespoons of jaggery powder or sugar, whatever you like.

7. Blend all together until smooth. Now the green mango chutney is ready.

Serving Idea

» Serve this instant raw mango chutney with simple roti and paratha.

» This also pairs well with stuffed parathas of aloo, gobi, paneer, and sattu.

» You can enjoy it with dal and jeera rice for a classic combination.

» It also goes well along with dry sabzi like bhindi and arbi to balance the flavours.

» This chutney is a great companion of lemon rice and curd rice.

» It also gives a kick to your veg roll and sandwich dishes.

Pro Tips

• Always use fresh and green mangoes for the perfect flavour.

• The sugar I have added is the perfect ratio of sweetness, but if you’re a sweet tooth, you can add more.

• I have used coriander and mint powder in my chutney, but for freshness, you can use fresh leaves of cilantro and mint.

• Instead of red chilli powder, you can add fresh green chillies to your chutney.

• Store it in an airtight container in the refrigerator; it stays fresh for 2 to 3 days, or you can make it fresh every time you eat.