Kacche aam ki chutney, also known as raw mango chutney, is a delicious accompaniment to plain dal rice, khichdi, pakoras, samosas, and other Indian snacks. (Step by Step photos with detailed instructions).
About Raw Mango Chutney Recipe?
Green mango chutney (Kairi ki chutney) is a delicious Indian side dish made with green raw mangoes, coriander, mint leaves, and a few other spices. This tangy, spicy Indian side dish is a great way to spice up your summer meals.
The cool and refreshing flavor of mint leaves, the fresh fragrance of green coriander leaves, the spiciness of green chilies, garlic, and the roasted coriander and fenugreek zing are absolutely mind-blowing. And of course, the addition of little sugar won’t ruin the dip’s flavor. In fact, the tartness and spiciness will be well balanced.
Trust me you’ll keep licking your fingers because the flavors in this raw mango dip are so fresh and irresistible.
So what are you waiting for, it only takes 2 minutes to put everything together once the materials are ready. You can make a large batch and serve it with your normal meals because this chutney stays for 5-6 days in the refrigerator. You can also have this chutney along with stuffed paratha’s like,
In fact, I prefer to have this chutney as a side dish with most of my meals. Its flavor tempts you to complete your meal. That’s how good this recipe for raw mango chutney is.
In India, every household makes this chutney in their own unique style. Small changes in ingredients, quantities, or additions can have a significant impact on the final outcome of the recipe.
Today I am sharing my Mom’s recipe, which she used to make traditionally. My father was fond of chutney, hence it was a must recipe from the beginning till the end of summer.
Why you should Make this Recipe?
This chutney has a lot of health benefits because it contains vitamin C, which protects us from a lot of ailments. During the summer, it protects the body from diseases like diarrhea, dysentery, and indigestion. It also protects us from sunstroke, scurvy, and gastrointestinal problems. Apart from these, this green mango chutney is,
- Delicious & Refreshing
- Easy to make
- Addictive
- Vegan
So if are you are looking for raw mango chutney recipe then look no further, do try this recipe. In fact, I have made it in two different ways, so you can call them 2 different recipes of raw mango chutney. Make it and I am sure you will be amazed by the taste of it.
Looking for some more Chutney Recipe?
Chutney is always a welcome addition to any meal. A wide range of chutneys can be found in Indian cuisine. It’s essentially an Indian sauce or dip made from a variety of vegetables or fruits and spiced with Indian spices. Here are a few of the most popular Indian chutneys to tempt your taste buds.
Basic Ingredients used to make Raw Mango Chutney Recipe:
Raw Mango: Prefer choosing dark green mangoes that are firm to the touch. But if you want you can use a little ripe mango as well. That’s entirely upto your choice.
Coriander Leaves: Green coriander leaves have a fresh scent, which brings a nice refreshing flavor to the chutney.
Mint Leaves: Mint leaves give the dish a cold, refreshing flavor.
Green Chilli/Whole Dry Red Chilli: You can use any of these chillies to make these two types of chutney. You can adjust the number of green chilli peppers to suit your preferences.
Garlic: You may or may not use garlic in mango chutney. Today I have shared both with and without garlic. The one without garlic is my mom’s version and the one with garlic is my version of making this chutney.
Roasted Coriander & Methi Seeds: In my Mom’s version she always makes this chutney by adding these two spices.
Sugar : The dip’s flavor will not be ruined by a pinch of sugar. The tartness and spiciness will be in perfect proportion.
Salt: Something that we really don’t want to miss!!!
Raw Mango Chutney Recipe – Aam ki Chutney
Ingredients
Garlic Mango Chutney
- 1 nos Mango
- 7-8 Garlic pods
- 1/3 cup Mint Leaves
- 1/3 cup Coriander Leaves
- 2-3 nos Green Chilli
- 1/2 tsp Sugar
- Salt to taste
- 1 tbsp Mustard Oil
Spice Mango Chutney
- 1 nos Mango
- 1/3 tsp Roasted Methi Seeds
- 1/3 tsp Roasted Coriander Seeds
- 2-3 Whole Dry Red Chilli or to taste
- 1/3 cup Mint Leaves
- 1/3 cup Coriander Leaves
- 1/2 tsp Sugar
- Salt to taste
- 1 tbsp Mustard Oil
Instructions
Method 1
- Rinse the mangoes well. Then dry them with a kitchen towel.
- Peel and chop them into small pieces.
- In a blender or grinder, add chopped mango, coriander leaves, mint leaves,garlic, green /chilli, sugar and salt.
- Now coarsely grind everything togeather with just little water.
- Once done take it out in a bowl, add mustard oil and give it a nice mix.Serve.
Method 2
- Rinse the mangoes well. Then dry them with a kitchen towel.
- Peel and chop them into small pieces.
- In a blender or grinder, add chopped mango, coriander leaves, mint leaves, dry red chilli, sugar and salt.
- Add roasted coriander and roasted methi seeds as well.
- Now coarsely grind everything togeather with just little water.
- Once done take it out in a bowl, add mustard oil and give it a nice mix.Serve.
Notes
Nutrition
My Recommended Product:
Mango chutney is traditionally prepared in a stone grinder, also known as a sil batta. Chutney made in a stone grinder has a distinct flavor from chutney made in a mixer grinder. However, due to a lack of time, no one can afford to spend long periods of time in the kitchen.
As a result, selecting the appropriate appliance or equipment for your kitchen is essential. Anyways today I am sharing two product details with you. Hope you like them. The first product is Sil bata, a very traditional product, so if you want, delicious traditional style chutney, then you might want to check this out. And the second product is a mixer grinder from Sujata.
Disclosure: Bear in mind that some of the links in this post are affiliate links and if you go through them to make a purchase I will earn a small commission. Keep in mind that I link these companies and their products because of their quality and not because of the commission I receive from your purchases. I am an independent blogger and the reviews are done based on my own opinions. The decision is yours, and whether or not you decide to buy something is completely up to you.
- Weight:( mortar-11.5 KG, Pestle-5 KG),Totel_weight-16.5 KG
- Material :Black Stone,Natural: Unpolished Ammikalu or Mortar & Pestle
- EASY TO CLEAN: Easy to carry and wash in your Kitchen Sink itself. Do not place in dishwasher, for best results hand wash and set out to dry
- Size:Mortar_size-(L*B*H-15 inch * 10 inch *2 inch), Pestle_size -(Dia-4 inch,H- 14 inch
- USAGE: Primarily used for grinding ingredients like wet and dry spices including vegetables, coconut, etc., it helps to make you prepare gastronomic recipes
- Most powerful 900 watts motor with double ball bearings for efficiency, low maintenance and trouble free running for years
- Juicer with unique honeycomb filter mesh for finer juice with higher yield
- 22000 rpm operation- retains original flavor and aroma of juices and food
- 90 mins. continuous running- suitable for longer usage
- High strength stainless steel blade that cut finer and faster Low maintenance, trouble free running
Frequently Asked Questions about Recipe for Mango Chutney Recipe:
What goes well with mango chutney?
Raw mango chutney goes really well along with plain dal and rice, khichidi, snacks, stuffed parathas.
How long does homemade mango chutney last?
This chutney stays fresh for 4 -5 days in the refrigerators.
You Might Also want to Try:
Aam ki Launji – How to make Instant Gudamba Recipe
Aam ka Achaar Recipe
Recipe for Aam Panna
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