Raw Mango Chutney

Recipe for Raw Mango Chutney made with green mangoes, coriander and mint | Green Mango recipes | Kairi Chutney

Raw Mango Chutney
Ingredients - Raw Mango Chutney

Some of the best raw mangoes I have tasted came from a farm in Andhra Pradesh (now Telangana) when we were living in Hyderabad. We were supposed to wait for the Banganapalli mangoes to ripen into juicy fruit - but they were so incredibly good in their raw form that neither of us could wait. These raw mangoes had a tinge of sweetness, a sort of sneak-peek into the ripened fruit.

Raw Mango Chutney
Raw Mango Green Chutney

How wonderful it is to be able to use the tart, palate tickling freshness of raw mangoes in our dishes, while the season lasts? In my opinion, it is the best way to bide time until the mango season graces us with its presence.

My favourite ways to eat raw mango are in a molaga-manga, a simple raw mango pickle made in Tamil Brahmin homes (and possibly other South Indian homes too). For the longest time, this was the only pickle I would eat.

Raw mango features in the special South Indian New Year preparation called Ugadi Pachadi, where it is mixed along with neem flowers, jaggery, tamarind and coconut. This amalgam of sweet, sour, bitter and pungent flavours, has a deeper significance, a sort of reminder, at the beginning of each year, that life is a mix of all kinds of experiences.

Then of course there is the Vietnamese green mango salad, which is all kinds of delicious.

Gujaratis make an excellent raw mango preserve called Chundo, where they allow the sun to do its work on a big vessel of grated raw mango and sugar for 2-3 weeks. In this period, the sugar melts and the raw mango gradually cooks to make a sweet jammy condiment had with theplas or even dal and rice.

Here is my recipe for a simple raw mango green chutney. Regular green chutney gets its mild tartness from lemons. The acidity from the lemons also keeps the chutney green for a week. Here, instead of lemons, raw mangoes give the chutney the delicious tart flavour. This chutney is an excellent accompaniment to parathas. It also makes a real good Bombay style chutney sandwich. See the end of the post for a sandwich recipe.

Raw Mango Chutney
Recipe for Raw Mango Chutney made with green mangoes, coriander and mint | Green Mango recipes | Kairi Chutney Some of the best raw mangoes I have tasted came from a farm in Andhra Pradesh (now Telangana) when we were living in Hyderabad. We were supposed to wait for the Banganapalli mangoes to ripe...

Raw Mango Green Chutney

Summary

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  • Coursecondiments
  • Cuisineindian
  • Yield250 mls 250 ml
  • Preparation Time10 minutesPT0H10M
  • Total Time10 minutesPT0H10M

Ingredients

Raw mango (1/2 of a medium sized one)
100 grams
Fresh coriander leaves and stems
3 cups
Mint leaves
2 cups
Green chillies
3 or 4
Garlic
4 cloves
Turmeric powder
1/2 tsp
Salt
1.5 tsps
Sugar
1/2 tsp

Steps

  1. To prepare the raw mango chutney, peel and finely chop the raw mango, to get roughly 1/2 cup of pieces.
  2. Wash and roughly chop the coriander leaves, tender stems and mint leaves.
  3. Roughly chop green chillies. Peel the garlic cloves.
  4. Blend everything together along with turmeric, salt and sugar until you get a fine paste, using upto 1/4 cup water.
  5. Store in airtight bottle in the fridge. This will stay for a week or so.

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Serving suggestion:

Make a Raw Mango Chutney Toastie Sandwich by spreading this chutney over 2 slices of bread. Layer in slices of tomato and cheddar cheese and using a little butter, toast on both sides for 4-5 minutes until golden brown and crisp.

Raw Mango Chutney
Raw Mango Chutney & Cheese Toast Sandwich
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