Raw Mango Chutney Recipe – Easy Indian Summer Condiment

Last Updated on 5 months ago by Neha Deshmukh

Raw Mango Chutney Recipe – Easy Indian Summer Condiment

Hey everyone! If you’re anything like me, you wait all year for mango season. And while everyone’s busy making aamras and mango lassi (which, don’t get me wrong, are amazing!), I love making this raw mango chutney. It’s the perfect sweet, tangy, and spicy accompaniment to just about anything. Seriously, it’s a game changer! I first made this when I was craving something different with my summer meals, and it’s been a family favorite ever since.

Why You’ll Love This Recipe

This raw mango chutney (also known as kachchi kairi ki chutney) is a burst of sunshine in a jar. It’s incredibly easy to make – you literally just blend everything together! It’s a fantastic way to use those slightly tart, unripe mangoes. Plus, it’s so versatile. Think of it as your new go-to condiment for adding a little zing to your meals.

Ingredients

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

• 3 raw mangoes
• 2 cups mint leaves
• 4-5 green chillies (adjust to your spice preference!)
• 1 tsp salt
• 1 tsp sugar
• 0.5 tsp red chilli powder
• 0.25 tsp roasted cumin powder

Ingredient Notes

Let’s talk ingredients for a sec! Using raw mangoes is key here – they provide that lovely tartness that balances the sweetness and spice.

• Raw Mangoes: Look for mangoes that are firm to the touch. They should be green, but with just a hint of yellow.
• Green Chillies: I usually use Indian green chillies, like the long green ones. They have a good heat, but you can use serrano peppers if that’s what you have on hand. Remember to remove the seeds if you want to reduce the spice!
• Roasted Cumin Powder: Don’t skip this! Roasting the cumin seeds before grinding them adds a wonderful smoky depth to the chutney. You can buy pre-roasted cumin powder, but trust me, roasting your own is worth it. Just dry roast cumin seeds in a pan for a few minutes until fragrant, then grind them.

Step-By-Step Instructions

Alright, let’s get cooking! It’s seriously simple.

1. First, wash and prep your raw mangoes, mint leaves, and green chillies.
2. Peel the mangoes and chop the flesh into rough pieces, discarding the seed. No need to be fancy here!
3. Now, combine all the ingredients – mango, mint, chillies, salt, sugar, red chilli powder, and cumin powder – in a blender or food processor.
4. Blend everything until it’s nice and smooth. If you prefer a slightly coarser texture, pulse it a few times instead of blending continuously. Adjust the consistency by adding a splash of water if needed.
5. Transfer the chutney to an airtight glass jar.
6. Refrigerate for at least 30 minutes to let the flavors meld. It tastes even better the next day!

Expert Tips

• Taste as you go! Everyone’s spice tolerance is different, so adjust the amount of green chillies and red chilli powder to your liking.
• Don’t over-blend. You want a smooth chutney, but over-blending can make it too watery.
• Fresh is best. Using fresh mint leaves makes a huge difference in the flavor.

Variations

This recipe is super adaptable. Here are a few ways to customize it:

• Spice Level Adjustment: For a milder chutney, remove the seeds from the green chillies or use fewer chillies altogether. For extra heat, leave the seeds in or add a pinch of cayenne pepper.
• Sweetness Level Adjustment: My grandma always added a little more sugar, so feel free to add an extra ½ tsp if you like a sweeter chutney.
• Regional Variations: North Indian versions often include a touch of ginger and sometimes a pinch of amchur (dried mango powder). South Indian versions might incorporate a small piece of tamarind for extra tang.
• Mango Variety Adaptations: While any raw mango will work, I find that Totapuri mangoes give a particularly nice flavor.

Serving Suggestions

Okay, this is where the fun begins! This chutney is amazing with:

• Indian snacks like pakoras and samosas
• Grilled meats or fish
• Rice and lentils
• Roti or paratha
• Even spread on sandwiches or wraps!

My personal favorite? A dollop on top of a simple dal-rice meal. It just elevates everything!

Storage Instructions

Store your raw mango chutney in an airtight container in the refrigerator. It will stay fresh for up to 1-2 weeks.

FAQs

Let’s answer some common questions:

• How long does raw mango chutney last in the refrigerator? About 1-2 weeks, but it’s best enjoyed within the first few days for optimal freshness.
• Can I make this chutney ahead of time? Absolutely! It actually tastes better after the flavors have had a chance to meld together.
• What is the best type of mango to use for chutney? Totapuri mangoes are great, but any firm, unripe mango will work.
• Can I freeze raw mango chutney? Yes, you can! Freeze it in an airtight container for up to 2-3 months. Thaw it in the refrigerator before using.
• How can I adjust the spice level of the chutney? Remove the seeds from the green chillies or use fewer chillies.
• What are some alternative uses for this chutney besides serving with meals? Use it as a marinade for chicken or fish, or as a glaze for grilled vegetables!

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!