Indian-Style Raw Mango Chutney Recipe

An Easy-to-Make Dish

Raw mango is a rich source of vitamin C, magnesium and calcium. Many dishes can be made using this fruit, including rasam, chutney, salad and others.

Raw mango chutney is an easy-to-make dish that pairs perfectly with rice. You don't need to cook the mango, which makes this recipe quick and easy. The onion and garlic tempering gives a lovely aroma and flavor to this chutney.

Cook Time

Ingredients

• 1 medium raw mango, peeled and cubed
• 1 cup fresh coconut
• 2-3 sprigs coriander leaves
• 2-3 green chilies
• 2 inch piece ginger
• salt, to taste
• 1/2 cup water, or as needed
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 tablespoon urad dal
• 1 sprig curry leaves
• 1/2 teaspoon hing (asafoetida)
• 5-6 garlic cloves
• 1/2 onion, chopped

Instructions

1. Wash the mango and chop off the ends. Peel off the skin, cut it into pieces and remove and discard the pit.
2. Transfer the cubed raw mango into a mixer jar. Add grated fresh coconut, coriander leaves, green chilies, ginger, salt and water. Close the lid and grind to a fine paste. Add more water if required.
3. In a pan, heat the oil and splutter the mustard seeds. Add urad dal and saute till it turns golden brown. Add curry leaves and hing (asafoetida).
4. Add garlic cloves and saute for a few seconds.
5. Add chopped onion and saute it till it turns light golden brown. Switch off the flame.
6. Add the tempering to the ground chutney. Mix and combine well.
7. Serve chutney with rice and/or any rasam.

Cooking Notes

• Tempering can be prepared with ghee to add extra flavor.
• Increase or decrease the number of green chilies as per your desired spice level.
• If the mango is too tangy, you can decrease the amount of raw mango and/or increase the amount of coconut.