Tangy, spicy, and slightly sweet, this seasonal green mango chutney celebrates raw mangoes (kacchi kairi). It takes just minutes to make but can transform a meal from good to memorable.
Estimated reading time: 5 minutes
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Few condiments capture the bold and varied flavours of Indian cuisine like a well-made chutney—and green mango chutney, or Kairi ki Chutney, is one of the most beloved of them all.
Green mango chutney has long been associated with summer, when raw mangoes are abundant in Indian markets. This chutney not only takes advantage of this seasonal produce but also provides a cooling, digestive-friendly addition to heavy meals during the hot months.
In various regions of India, raw mango chutney takes on unique forms. In the north, it’s often blended with mint and coriander.
Why You’ll Love This Chutney Recipe
- low calorie and rich in fibre
- nut and gluten free
- requires no cooking
- meal prep friendly
- contains no dairy
- has zero oil
Ingredients You’ll Need
- Green Mango is the raw and unripe mango, which has a tangy taste.
- Fresh coriander and mint leaves for that bright green colour and refreshing flavour.
- Green Chilies for the spicy kick. Adjust the quantity as per personal preference.
- A small piece of ginger for the spicy and earthy taste.
- Cumin Powder or seeds for the nutty flavour.
- Sugar is optional. It helps to balance the tartness of mango and heat of chillies
- Water, as needed to blend the chutney ingredients.
How To Make Mango Chutney
Step 1: Prepare the Ingredients
- Wash and peel the mango.
- Cut the pulp away from the seed and chop it into small pieces. Taste the raw mango to get an idea of the sourness.
- Rinse the coriander and mint leaves thoroughly to remove any grit. Roughly chop the ginger and green chili.
Step 2: Toast the Cumin
- Dry roast 1 teaspoon of cumin seeds in a pan over low heat until they turn golden and aromatic. This step enhances the flavor significantly and is worth the extra minute.
Step 3: Blend
- In a blender or food processor, combine all the chutney ingredients.
- Add a few tablespoons of water to help everything blend smoothly.
- Pulse until you get a smooth or slightly coarse texture, depending on your preference. Taste and adjust seasoning — add more salt, sugar, or chilli if needed.
Step 4: Serve or Store
- Transfer the chutney to a bowl. It can be served immediately, but chilling it for 30 minutes allows the flavours to deepen.
- Store in the refrigerator for up to a week.
Serving Suggestion
Green mango chutney can be enjoyed in endless ways:
- As a dip for samosas, pakoras, kachoris, or any Indian snack
- Alongside dal-rice or khichdi to add a zesty contrast
- Spread on sandwiches or in wraps for a refreshing kick
- With grilled meats or kebabs, like paneer tikka or chicken skewers
Mango Chutney Recipe Variations
Depending on the region or your taste, green mango chutney can take on many delicious forms:
1. Bengali Style (Aam-er Chutney):
This version of mango chutney is sweet and is often cooked down to a jam-like consistency with sugar, fennel seeds, and dry red chilies.
2. South Indian Style
Add a tempering of mustard seeds, urad dal, curry leaves, and dry red chilli in hot oil, and pour over the chutney for a crunchy finish.
3. Bihari Style
Here, garlic is added for a rustic, spicy chutney often eaten with litti or sattu parathas.
4. Raw and Chunky
Skip the blender and use a mortar and pestle or finely chop ingredients by hand for a coarse, chunky chutney with more texture.
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Green Mango Chutney Recipe
- Blender
Ingredients
- 1 medium size raw mango
- 1 Cup coriander stalks and leaves
- 8 sprigs mint leaves
- ½ inch ginger, chopped
- 2 green chillies (medium spicy)
- 1 teaspoon cumin seeds
- 1 teaspoon granulated white sugar
- ½ teaspoon salt or to taste
Instructions
- Wash and peel the mango. Cut the pulp away from the seed and chop it into small pieces. Taste the raw mango to get an idea of the sourness. Rinse the coriander and mint leaves thoroughly to remove any grit. Roughly chop the ginger and green chili.
- Dry roast 1 teaspoon of cumin seeds in a pan over low heat until they turn golden and aromatic. This step enhances the flavour significantly and is worth the extra minute.
- In a blender or food processor, combine all the chutney ingredients. Add a few tablespoons of water to help everything blend smoothly.
- Pulse until you get a smooth or slightly coarse texture, depending on your preference. Taste and adjust seasoning — add more salt, sugar, or chilli if needed.
- Transfer the chutney to a bowl. It can be served immediately, but chilling it for 30 minutes allows the flavours to deepen. Store in the refrigerator for up to a week.
Recipe Notes:
-
- Choose the right mango: Look for firm, unripe green mangoes with a tangy bite and no sweetness.
- Balance is key: Taste as you go. Green mangoes vary in tartness, so you may need to adjust the sugar or salt.
- Fresh herbs matter: Always use fresh mint and coriander for the brightest flavour.
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