Green mango chutney is also known as raw mango chutney, kairi dhaniya chutney, kacche aam ki chutney or kacchi keri ni chutney in Gujarati. It requires only a few ingredients, is very easy to make and is oil-free, vegan and gluten-free. It is a little bit unique in that it isn’t a super sweet mango chutney like aam ki launji or keri murrabo. Instead, it is a totally no cook recipe and has spicier and tart flavours. Unlike the other chutneys, it has a shorter shelf life and is best enjoyed the day it is eaten. You must use an unripe mango for this recipe to get the characteristic tanginess that this chutney requires. I also love this red raw mango chutney made with red chili powder. Another great no-cook recipe is this kachi keri kanda nu kachumber.
Health benefits of green mango chutney
This chutney has the added benefits of the mangoes, raw garlic and herbs. Mangoes are high in Vitamin C and fiber. Raw garlic contains higher amounts of allicin which is thought to support heart health.
Green Mango Chutney Ingredients
Full ingredients with measurements are available in the recipe card below at the end of this post Raw mango – peeled and cubed Fresh ginger Garlic cloves Green chilies – add more or less chilli based on your spice preference. Fresh coriander leaves (cilantro) Fresh mint Sugar – white sugar helps make the flavours pop. You can alternatively use jaggery but it does change the flavour slightly Lemon juice – fresh or bottled. Alternatively use lime juice. Salt to taste Optional to thicken you can add desiccated coconut
How to make Green Raw Mango Chutney
Wash the raw mangoes and wipe dry. Peel the mango using a sharp knife and cut the mango flesh away from the core. Chop the mango pieces a bit smaller so that they easily blend. Prepare the remaining ingredients. Place all the ingredients into a blender. Add a little water or ice cubes and blend until you get coarse paste. Give it a taste taste and stir in any extra lemon juice or salt as required. Transfer chutney into a bowl and serve.
Pro Tips
Use freshly bought ingredients for the best flavour. Instead of water, use ice cubes which keep the colour super vibrant. You may need to push down the herbs so that they make contact with the blender blade. If your ingredients are wet, you may find that you do not need extra water and the chutney will thin down itself. Prepare the chutney just before serving to enjoy it at its freshest. To make this jain, skip the garlic and ginger.
Serving suggestion
This raw mango chutney recipe makes a great accompaniment to so many dishes. It is a great side dish to Gujarati curries. I love it with dhokla. You can also serve it with samosa, pakora, idli or dosa. It’s great with paneer tikka. For something a bit alternative, spread it in sandwiches with cheeses or wraps add top with kachumber
Storage
Green mango chutney will keep in the refrigerator for up to 2 days in jars or airtight containers, after which it will loose its freshness. You can freeze this chutney in freezer proof bags or containers and store for up to 3 months. Note that on thawing, the flavors and textures will change and will not taste as good as fresh.
Other chutney recipes
Gujarati Lasan ni Chutney Red Garlic Chutney Green Mint and Coriander Chutney Fafda Chutney (Besan Chutney) As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations! Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
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Note:- This post was originally posted on May 25th 2012 but I have updated the post since with helpful content.
