Raw Mango Chutney Recipe – Authentic Indian Summer Relish

Last Updated on 3 months by Neha Deshmukh

Raw Mango Chutney Recipe – Authentic Indian Summer Relish

Hey everyone! If the scent of ripe mangoes instantly transports you to warm summer days in India, you’re not alone. This Raw Mango Chutney (Kairi Chutney) is a taste of those memories – sweet, tangy, spicy, and utterly addictive. I remember my grandmother making this every summer, and the aroma would fill the entire house. It’s a staple in our family, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t just any chutney; it’s a burst of sunshine in a jar! It’s incredibly versatile – perfect with everything from samosas and pakoras to dal-rice or even a simple roti. Plus, it’s surprisingly easy to make, even if you’re new to Indian cooking. It’s a fantastic way to use those slightly tart, unripe mangoes that are abundant during the summer months.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 1 cup grated raw mango (about 2 medium mangoes) – roughly 150-200g
• 1 cup chopped tomatoes – about 150g
• 8 green chilies (adjust to your spice preference)
• 2 tbsp roasted coriander powder (about 15g)
• 1 tbsp turmeric powder (about 6g)
• 2 sprigs fresh coriander leaves, chopped
• 3-4 garlic cloves
• Oil, for cooking
• Salt, to taste
• 1 tbsp oil, for tempering
• 1 tsp cumin seeds (about 5g)
• 1 tsp mustard seeds (about 5g)
• 1 pinch asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Coriander Powder: Roasting the coriander seeds before grinding them yourself gives the best flavour. But store-bought is perfectly fine too!
• Green Chilies: I like to use a mix of green chilies for varying heat levels. Serranos or Thai green chilies work well.
• Turmeric: Don’t skip the turmeric! It adds a beautiful colour and a subtle earthy flavour.
• Asafoetida (Hing): This one’s a bit special – more on that later!

Raw Mango Selection & Ripeness

Choosing the right mango is key. You want mangoes that are firm to the touch and still quite green. They should have a slight give when gently squeezed, but not be overly soft. Avoid mangoes with blemishes or bruises. The tartness of the mango is what gives this chutney its signature zing!

Spice Blend – The Heart of the Chutney

The combination of roasted coriander and turmeric is what truly makes this chutney sing. The coriander adds a warm, nutty flavour, while the turmeric provides a beautiful colour and subtle earthiness. Feel free to adjust the amount of each spice to your liking.

Regional Variations in Mango Chutney (e.g., Maharashtrian, Gujarati)

Mango chutney varies across India! Maharashtrian versions often include a touch of jaggery for sweetness, while Gujarati chutneys sometimes incorporate dates. Some regions also add a pinch of red chili powder for extra heat. This recipe is a fairly classic, all-rounder version.

The Role of Asafoetida (Hing)

Okay, let’s talk about asafoetida. It has a… unique smell in its raw form (some say it smells like garlic and onions!). But when cooked, it adds a wonderful savoury depth to the chutney. It’s also known for its digestive properties. If you can’t find it, see the FAQs section for substitution ideas.

Step-By-Step Instructions

Alright, let’s get cooking!

1. In a pan, combine the grated raw mango, chopped tomatoes, green chilies, roasted coriander powder, turmeric powder, coriander leaves, and salt.
2. Cook this mixture over low heat. Stir occasionally, until the tomatoes soften and the oil starts to separate from the sides – this usually takes about 10-12 minutes.
3. Let the mixture cool down a bit. Once it’s cool enough to handle, add the garlic cloves and grind everything into a smooth paste. A food processor or blender works great for this.
4. Give the chutney a taste and adjust the salt if needed. Transfer it to a serving bowl.
5. Now for the tempering! Heat the oil in a small pan. Add the cumin seeds and mustard seeds. Wait until they splutter and pop – that’s when the flavour is released.
6. Immediately add the asafoetida (hing) and quickly pour the hot tempering over the chutney.
7. Cover the chutney and let it rest for 5-10 minutes. This allows the flavours to meld together beautifully.

Expert Tips

Here are a few things I’ve learned over the years:

• Achieving the Right Consistency: If your chutney is too thick, add a tablespoon or two of water. If it’s too thin, cook it for a few more minutes to allow some of the moisture to evaporate.
• Adjusting Spice Levels: Start with fewer green chilies and add more to taste. Remember, you can always add more spice, but it’s hard to take it away!
• Tempering Techniques for Maximum Flavor: Don’t overheat the oil for the tempering, or the spices will burn. Keep a close eye on it!

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free.
• Spice Level Adjustments: For a mild chutney, remove the seeds from the green chilies. For a medium spice level, use 6-8 chilies. For a hot chutney, go wild with 10 or more!
• Festival Adaptations: This chutney is a must-have during Diwali and Ugadi. My family also loves it with Pongal!

Serving Suggestions

This chutney is incredibly versatile. Serve it with:

• Samosas and Pakoras
• Dal-Rice
• Roti or Paratha
• Snacks like Kachori or Dahi Vada

Storage Instructions

• Refrigeration & Shelf Life: Store the chutney in an airtight container in the refrigerator for up to a week.
• Freezing Instructions: You can also freeze the chutney for up to 2-3 months. Just thaw it in the refrigerator before serving.

FAQs

What type of mango is best for this chutney?

Any tart, unripe mango will work! Totapuri, Kesar (when still green), or even common varieties like Alphonso (before they ripen) are great choices.

Can I make this chutney ahead of time?

Absolutely! The flavours actually develop and improve over time.

How can I adjust the heat level of the chutney?

Remove the seeds from the green chilies for a milder chutney, or use fewer chilies overall.

What is asafoetida and can I substitute it?

Asafoetida (hing) is a resin with a pungent smell. If you can’t find it, you can try substituting with a pinch of garlic powder or a very small amount of onion powder, but it won’t be quite the same.

How can I tell if the chutney is properly tempered?

The mustard and cumin seeds should have spluttered and popped, and the asafoetida should have released its aroma. The oil will also be fragrant.