Indian-Style Raw Mango Chutney Recipe
Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
Raw mango chutney
Raw Mango Chutney
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
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
10 min | 5 min | 15 min | 3 servings |
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
- Wash the mango and chop off the ends. Peel off the skin, cut it into pieces and remove and discard the pit.
- 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.
- 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).
- Add garlic cloves and saute for a few seconds.
- Add chopped onion and saute till it turns light golden brown. Switch off the flame.
- Add the tempering to the ground chutney. Mix and combine well.
- Serve chutney with rice and/or any rasam.
Step-by-Step Photos
Wash and chop off the end of raw mango.
Peel off the skin.
Remove and discard the pit.
Cut the mango into pieces.
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Transfer the cubed raw mango into a mixer jar and add 1 cup grated fresh coconut.
Add a few sprigs of coriander leaves, 2-3 green chilies, 2-inch piece of ginger and salt to taste.
Add 1/2 cup water.
Close the lid and grind to a fine paste. Add more water if required.
In a pan, heat 1 tablespoon of oil and splutter 1 teaspoon mustard seeds. Add 1/2 tablespoon urad dal and saute till it turns golden brown.
Add 1 sprig of curry leaves and 1/2 teaspoon hing (asafoetida).
Add 5-6 garlic cloves and saute for a few seconds.
Add 1/2 chopped onion and saute till it turns light golden brown. Switch off the flame.
Add the tempering to the ground chutney.
Mix and combine tempering well with chutney.
Tasty and healthy raw mango chutney is ready to serve.
Pairs well with rice along with 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.
