Green Mango Chutney Recipe
Tangy, spicy, and slightly sweet, this seasonal green mango chutney celebrates raw mangoes (kacchi kairi).
Servings: 200 gram
Calories: 1kcal
Equipment
- 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.
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.
Nutrition
Calories: 1kcal | Carbohydrates: 0.2g | Protein: 0.01g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.003g | Sodium: 7mg | Potassium: 3mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 18IU | Vitamin C: 0.5mg | Calcium: 0.4mg | Iron: 0.01mg