Raw Mango Chutney | Green Mango Chutney – A Tangy & Spicy Delight

As the summer heat intensifies, there’s no better way to add a refreshing tang to your meals than with a delicious Raw Mango Chutney. This spicy, sour, and flavorful chutney is a staple in many Indian households. It pairs exceptionally well with hot rice, curd rice, and traditional dishes like Chaddi annam (“saddi annam,” or “fermented rice,” refers to a traditional Indian dish, particularly popular in Andhra Pradesh and Telangana, made with fermented curd rice, often served as breakfast.), enhancing their taste with a perfect balance of heat and tang. 

Mango chutneys come in different flavors and textures across India, with variations that include coconut, mint, or even jaggery for a hint of sweetness. Today, we’re making an authentic South Indian-style Green Mango Chutney packed with bold flavors and a tantalizing aroma. 

The Secret Behind a Perfect Raw Mango Chutney

Raw mangoes, known for their tartness, are the key ingredient in this chutney. When blended with dry red chilies, onions, and garlic and tempered with aromatic spices, they create an irresistible dish that’s both simple to make and incredibly satisfying. 

The secret to a flavorful and well-balanced chutney lies in: 

– Choosing the right mango – Firm, raw, and slightly green mangoes work best. Overripe mangoes won’t provide the desired tangy taste. 

– Blending the right way – The texture should be coarse, not too smooth, to give a rich, rustic feel. 

– Proper tempering – The final step combines all flavors, giving the chutney its characteristic aroma and taste. 

Now, let’s dive into the step-by-step process of making Raw Mango Chutney Just in 10 Minutes

 How to Make Spicy Green Mango Chutney Just in 10 Minutes

 Ingredients:

– 1 medium-sized raw mango (peeled and cut into small pieces) 

– 8 dry red chilies (adjust based on spice preference) 

– Salt to taste 

– 2 small onions (peeled and roughly chopped) 

– 5-6 garlic cloves 

– 2 tbsp oil 

– 1 tsp mustard seeds 

– 1 tsp cumin seeds 

– 1 tsp black gram (urad dal) 

– 1 tsp turmeric powder 

– 1 tsp asafoetida (hing) 

– 2 dry red chilies for tempering 

– A few curry leaves 

– Water as required 

 Step 1: Prepping the Mango

1. Wash a raw green mango thoroughly under running water. 

2. Peel off the skin and cut the mango into small cubes, discarding the seed. 

3. Keep the mango pieces aside for blending later. 

 Step 2: Blending the Mango Mix

1. Take a mixer or blender jar and add 8 dry red chilies. 

2. Add salt as per taste to balance the flavors. 

3. Blend the red chilies and salt first so they mix evenly. 

4. Now, add the chopped raw mango pieces and blend again. Do not over-grind; the texture should be slightly coarse. 

5. Peel and chop two small onions and add them to the blender. Give it a quick pulse – we want the chutney to remain slightly chunky, not too smooth. 

 Step 3: Tempering – The Flavor Booster

1. Turn on the stove and place a pan over medium heat. 

2. Add 2 tablespoons of oil and let it heat up. 

3. Once the oil is hot, add 1 teaspoon of mustard seeds and wait until they start to splutter. 

4. Add 1 teaspoon cumin seeds and 1 teaspoon urad dal (black gram), and let them sizzle for a few seconds. 

5. Add 2 dry red chilies and a few fresh curry leaves, frying them until crisp. 

6. Add the chopped onions and sauté until they turn soft and translucent. 

7. Crush 5-6 garlic cloves and add them to the mix, frying until they release their aroma. 

8. Sprinkle 1 teaspoon turmeric powder and 1 asafoetida (hing). Stir everything well to combine the flavors. 

 Step 4: Mixing the Chutney

1. Add the blended raw mango mixture to the pan. Stir well to mix the tempering with the mango. 

2. Add a little water (rinsing the blender jar) to adjust the consistency. 

3. Let the chutney cook on low flame for about a minute so that all flavors combine beautifully. 

4. Taste and adjust salt if needed. 

Also Try Palak Chutney: A Flavorful and Healthy Twist to Your Meals

 Step 5: Serve and Enjoy!

– Turn off the heat and let the chutney cool slightly before serving. 

– Enjoy this Raw Mango Chutney with steamed hot rice, dosa, or idli for a mouthwatering experience. 

– Store any leftovers in an airtight container and refrigerate for 2-3 days. 

 Why You’ll Love This Green Mango Chutney

✔ Bursting with Flavor – The perfect combination of sour, spicy, and aromatic notes. 

✔ Quick & Easy – Ready in under 15 minutes with minimal ingredients. 

✔ Versatile – Can be enjoyed with rice, roti, or even as a snack dip. 

✔ Healthy & Nutritious – Packed with Vitamin C, antioxidants, and digestive-friendly ingredients. 

More Ways to Enjoy Mango Chutney

There are many ways to prepare and experiment with Green Mango Chutney. Here are some variations: 

 Sweet & Spicy Mango Chutney

– Add jaggery or sugar while blending for a mildly sweet taste. 

– This version pairs beautifully with chapati or as a sandwich spread. 

 Coconut Mango Chutney

– Add ½ cup of fresh grated coconut to the blending mix. 

– This South Indian version is excellent for pairing with dosa or idli. 

 Mint & Coriander Mango Chutney

– Blend raw mangoes with fresh mint, coriander, and green chilies. 

– This gives a refreshing, herby flavor and works as a snack dip. 

 Bengali-Style Aam Kasundi

– This mustard-based chutney combines raw mangoes with mustard seeds, green chilies, and mustard oil. 

– It is a spicy, tangy condiment that pairs well with fried snacks and parathas. 

If you love chutneys, stay tuned to our blog for more delicious and unique recipes using seasonal ingredients! 

 Final Thoughts

Raw Mango Chutney is one of the easiest and tastiest condiments you can prepare at home. Its tangy, spicy, and slightly coarse texture enhances any meal, making even a simple bowl of rice an absolute delight. This chutney is a must-try during mango season, whether you like it plain or with variations. 

Try this recipe today and share your experience! What’s your favorite way to enjoy Green Mango Chutney? Let us know in the comments! 😊🍋🔥