on Jun 01, 2021, Updated Jul 18, 2024
About Raw Mango Chutney
Raw Mango Chutney (Kairi Dhaniya Chutney) is a spicy and tangy Indian accompaniment for everyday summer meals. Bright green in color, it is a flavorful blend of raw green mangoes, cilantro (fresh coriander leaves), mint leaves, and a few more ingredients. It is easy to make, quick, and super refreshing! When the ingredients are ready, kairi ki chutney takes 2 minutes to come together. This chutney can be stored for 5-6 days, so you can make a big batch and serve it with your everyday meals. Raw mango chutney has many health benefits, too. It contains vitamin C, which immunizes us from many diseases. It protects the body from diarrhea, dysentery, and indigestion-related problems during summer. Raw mango chutney prevents sunstroke, scurvy, and stomach-related disorders. The quantity of ingredients in the kairi dhaniya chutney plays a big role in the taste, so follow the recipe to the T for the best taste and texture. This chutney is oil-free, vegan, and can be easily made gluten-free. You can double or triple the recipe, too. Here are some more chutney recipes that you may like
Mint Chutney Sweet Tomato Chutney Bombay Chutney Dahi Chutney Green Tomato Chutney Guava Chutney Amla Chutney Green Chutney
Ingredients
This kacche aam ki chutney recipe requires a few basic ingredients – cilantro (fresh coriander leaves), fresh mint leaves, green chilies, tangy raw green mangoes, ginger, garlic, salt, asafetida (hing), and cumin seeds. Get the green unripe mangoes that are dark green in color and a little firm to the touch. You can also use frozen raw mangoes to make it. The quantity of green chilies can be altered to your taste. I used Indian green chilies but you can use Thai green chilies, serrano peppers, or jalapenos. If you are looking for a gluten-free chutney, skip adding hing (asafetida). You can add some chopped or grated fresh coconut to this tangy green mango chutney for a taste change.
How To Make Raw Mango Chutney
Wash the green mangoes and wipe them with a paper towel. Peel the skin using a sharp knife and cut the flesh into small pieces. Discard the seeds. You need ½ cup of chopped flesh. Wash the cilantro and mint leaves. You will need 3 cups of cilantro (packed) and 1 cup of mint (packed). Chop 2-3 green chilies and a 2-inch piece of ginger and peel 1-2 garlic cloves. Add
3 cups (packed) cilantro 1 cup (packed) mint 2 teaspoon chopped green chilies 2-inch piece of ginger (chopped) 1-2 cloves of garlic (peeled) ½ cup chopped green mango flesh ½ teaspoon salt ¼ teaspoon asafetida 1 teaspoon cumin seeds
to a blender or a food processor along with ¼ cup of chilled water. Tip – You can add 1-2 ice cubes while blending the chutney to retain the bright green color for longer. Blend to make a smooth chutney. Tip – Sometimes, the herbs don’t come in contact with the blade of the blender and the blending process doesn’t start. In that case, push the herbs down with a spatula a few times. Check for salt and add more if needed. Add some lemon juice to the chutney if it is not tangy enough. Serve the chutney chilled or at room temperature.
Serving Suggestions
Green mango and coriander chutney tastes great when served with Indian snacks such as Aloo Pakora, samosa, kachori, dhokla, etc. You can also add it to your chaat recipes for that extra tanginess. I often make a big batch and enjoy it on the side with our everyday Indian meals You can slather it on sandwiches, burgers, wraps, kathi rolls, or serve it with South Indian breakfast such as idli, dosa, Rava Upma, uttapam, paniyarams, etc. It also tastes great with tikka or tandoori recipes such as chicken tikka, Tandoori Chicken, fish tikka, paneer tikka, etc. Serve it as a side dish with any Indian meal to perk up the flavors.
Storage Suggestions
This chutney will last in the fridge for about a week when stored properly in an airtight container or a sealed jar. To increase its shelf life, use a clean and dry spoon whenever you remove the chutney from the container and close the lid tightly after every use. I do not recommend freezing this chutney as its texture changes when thawed. However, if you still have leftovers, transfer them to ziplock bags or ice cube trays and freeze them. You can use the frozen chutney to make green masala for curries and pulao.
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