Green Mango Chutney


Green Mango Chutney is one of my all-time favorite chutneys. Your love for mangoes might be undying, but your taste buds will absolutely fall in love with the sweet and sour flavors of this recipe. Green mangoes are very seasonal, so don’t expect to make it every day, but if you’re lucky enough to get your hands on some green mangoes, try this recipe.

Related Post: Mango And Orange Salad

Green mango ginger chutney (easy 5-ingredient recipe)

Sweet, spicy, and tangy green mango ginger chutney! This recipe shows you how to make raw mango chutney easily at home with minimum ingredients. It is a perfect side dish to eat with your roast chicken or fish. Tastes great with rice and curry, too!

Green Mango Chutney

What is green mango chutney?

It’s a sign of spring when we see mangoes start piling up at the markets and prices begin to drop. That’s when you dream of this mango chutney!

You don’t even need a blender to make this chutney!

If you’re wondering what to do with unripe mangoes, this is an easy side dish that goes with most of your mains- meat, fish or vegetarian meals like rice and curry.

This recipe is based on the South Indian green mango chutney with ginger, also called “raw mango pachadi“, with a modern twist.

The traditional raw mango chutney is a must-have side dish served with rice and curry on special occasions like Tamil New Year’s Day. It symbolizes the year ahead that would be memorable, (sweet, spicy or may turn sour sometimes!) preparing you for the best and warning you of the worst.

But you don’t have to wait for special occasions. Make any occasion special with this sweet and tangy raw mango chutney!

QUICK TIP: If you’re left with more raw mangoes than this recipe requires, make this vibrant lentil salad with turmeric, another Indian recipe with unripe mangoes. You’ll fall in love with green mangoes and will never regret cutting a mango and realizing it has not ripened enough!

Green Mango Chutney

Ingredient notes

There are many recipes out there that call for onions, garlic, or even ripe mangoes. But this authentic raw mango chutney recipe uses just ginger, turmeric, and green chilies along with jaggery. This is one of the best recipes that can be made from raw mangoes.

Unripe mangoes – They are naturally tangy which is balanced by palm sugar; semi-ripe mangoes may also be used. In that case, reduce the amount of jaggery/ palm sugar by 1 or 2 tablespoons, unless you want the chutney to be very sweet.

Jaggery or palm sugar – To make the chutney FINGER-LICKING sweet and sticky. The chutney gets its characteristic flavor and texture from palm sugar. Brown sugar can be substituted but there’ll be a change in flavor. Also, jaggery/ palm sugar is the most unrefined form of sugar, so lesser evil!

Ginger – Ginger and palm sugar is always a winning flavor combo.

Spices – Chili powder for a spicy kick and turmeric for the earthy flavor and bright yellow color. Turmeric also enhances the health benefits of the chutney.

How to make raw mango chutney-step by step

Once you have all the ingredients, the cooking part is extremely simple. You don’t even have to dice the mangoes into equal pieces. (yet another reason to love this recipe!) Peel and roughly chop them, add all ingredients (except palm sugar) and boil with water until the mangoes turn mushy.

If you want the chutney to be smooth, let it cook more, until the mango bits are mashed completely. Personally, I love the chewy mango bits in the chutney, so I leave it chunky.

Add jaggery/ palm sugar and simmer until the jaggery dissolves and the chutney comes together and starts sticking to the pan. Remove the chutney from heat, cool and store in a jar.

Congratulations! You’ve just made 2 cups of the awesome homemade mango chutney that can be used in so many different ways.

Common questions

How long does this mango chutney last?

This recipe makes about 2 cups of chutney and can be easily multiplied to make a huge batch and store. It keeps well in the fridge for 2 weeks or can be frozen for a month. Store in an airtight jar and use a clean dry spoon.

What do you eat raw mango chutney with?

Eat with tandoori chicken or baked chicken legs with olive oil.
Serve as a side dish with rice and easy chicken curry.
Use as a dipping sauce for salmon kabobs or veggie sticks.
Tastes great with fried prawns/ shrimps. (Substitute the chutney for the yogurt sauce)
Top off your paneer rolls or veggie wraps for that EXTRA flavor.

Are green mangoes safe to eat?

Green mangoes are not only safe to eat but highly nutritious. They are rich sources of vitamin C, Vitamin A, calcium and magnesium among other nutrients. They also contain pectin, all of which improve your gut health. Unripe mangoes are even good to pregnant women as a safe remedy for morning sickness.

Health benefits of green mangoes

  • Helps weight loss: Raw mango boosts your metabolism thus helping you burn more calories. They are also lower in calories.
  • Prevents dehydration: Raw mango replenishes the reserves of sodium chloride and iron which are known to leak out through sweat.
  • High in fiber: Getting enough fiber every day will boost your immunity, lower hypertension, and keep your colon functioning well.
  • Treats stomach disorders: Raw mango treats a variety of stomach problems like constipation, bloating, chronic dyspepsia, indigestion, and even cures morning sickness.
  • Detoxifies your liver: Raw mango cleanses the liver and promotes the secretion of bile acid.
  • Promotes gut health: Raw mangoes are high in Vitamin C, Vitamin A, calcium, and magnesium which are useful for releasing toxins as well as from your body and promoting healthy bowel movements in the process.
  • Improves heart health: Raw mangoes are high in niacin which is responsible for regulating your cholesterol levels and boosting your blood circulation.
  • Good for your teeth: They eliminate bad breath, as well as prevent bleeding of the gums, and also minimize the risk of tooth decay. 
  • Good for your skin and hair, since they are high in Vitamins C and A.
  • Prevents macular degeneration: Raw mangoes contain an antioxidant known as zeaxanthin which is required for optimal vision health.

Reasons you’ll love this raw mango chutney

  • simple ingredients, nothing fancy.
  • Healthy with the goodness of green mango and turmeric.
  • It’s a one-pot dish, so cleaning up is easier.
  • There are many different ways to eat this as well as mango chutney.
  • One of them is the paneer Kathi roll.

Green Mango Chutney (Raw Mango Chutney)

Green Mango Chutney (Raw Mango Chutney) is a spicy and tangy Indian accompaniment made using tangy green mangoes and a few other ingredients. as well as Serve it with an Indian snack or meals for a tangy treat.

About This Recipe

Green Mango Chutney (Raw Mango Chutney, Kairi Dhaniya Chutney) is a perfect spicy and tangy Indian accompaniment for your everyday summer meals.

Bright green in color, it is a flavorful blend of green mangoes, cilantro (fresh coriander leaves), mint leaves, and a few more ingredients. It is easy to make, quick, and super refreshing!

When the ingredients are ready, Kairi ki chutney just takes 2 minutes to come together. This chutney can be stored for 5-6 days, so you can make yourself a big batch and serve it with your everyday meals.

Raw mango chutney has many health benefits too. It contains vitamin C which immunes us from many diseases. It protects the body from diarrhea, dysentery, and indigestion-related problems during summer. Raw mango chutney prevents sunstroke, scurvy, and stomach-related disorders.

The quantity of ingredients in the Kairi dhaniya chutney makes a big role in the taste, so make sure you follow the recipe to the T for the best taste and texture.

This chutney is oil-free, vegan, and can be easily made gluten-free.

Related Post: Chicken With Mango Sauce Recipe


Green mango chutney ingredients.
Green mango chutney ingredients.

This cache aam ki chutney recipe requires a few basic ingredients – cilantro (fresh coriander leaves), fresh mint leaves, green chilies, tangy raw green mangoes, ginger, and garlic, salt, asafetida (hing), and cumin seeds.

Get the green unripe mangoes that are dark green in color and a little firm to touch. You can also use frozen raw mangoes to make it.

The number of green chilies you can alter to your taste.

If you are looking for a gluten-free chutney, skip adding hing (asafetida).

You can add some chopped or grated fresh coconut to this tangy green mango chutney for a taste change.

How To Make Green Mango Chutney

Wash the green mangoes and wipe them with paper as well as a towel. Peel the skin using a sharp knife and cut the flesh into small pieces. Discard the seeds. We need ½ cup of chopped flesh.

Wash the cilantro and mint leaves. We will need 3 cups of cilantro (packed) and 1 cup of mint (packed).

Chop 2-3 green chilies and a 2-inch piece of ginger and peel 1-2 garlic cloves.

Add 3 cups (packed) cilantro, 1 cup (packed) mint, 2 teaspoons chopped green chilies, 2-inch piece of ginger (chopped), 1-2 cloves of garlic (peeled), ½ cup chopped green mango flesh, ½ teaspoon salt, ¼ teaspoon asafetida (hing), and 1 teaspoon cumin seeds to a blender or a food processor along with ¼ cup of chilled water.

Tip – You can add 1-2 ice cubes while blending the chutney to retain the bright green color for longer.

Green Mango Chutney

Blend to make a smooth chutney.

Tip – Sometimes, the herbs don’t come in contact with the blade of the blender and the blending process doesn’t start. In that case, push the herbs down with a spatula a few times.

Check for salt and add more if needed.

Serve the chutney chilled or at room temperature.

Ready green mango chutney.

Frequently Asked Questions

How to make sweet green mango chutney?

The sweet version of this chutney is also called aam ki launji. It is sweet and tangy at the same time and tastes delicious. You can check out the detailed recipe to make it here

Serving Suggestions

Green mango and coriander chutney taste great when served with Indian snacks such as pakora, samosa, kachori, dhokla, etc.

You can also add it to your chaat recipes for that extra tanginess. I often make a big batch and enjoy it on the side with our everyday Indian meals

You can slather it on sandwiches, burgers, wraps, kathi rolls, or serve it with South Indian breakfast such as idli, dosa, upma, uttapam, paniyarams, etc.

It also tastes great with tikka or tandoori recipes such as chicken tikka, chicken tandoori, fish tikka, paneer tikka, etc.

Serve it as a side dish with any Indian meal to perk up the flavors.

Storage Suggestions

This chutney will last in the fridge for about a week when stored properly in an airtight container or a sealed jar.

To increase its shelf life, use a clean and dry spoon every time you take out the chutney from the container and close the lid tightly after every use.

I do not recommend freezing this chutney as its texture changes when thawed. However, if you still have leftovers, transfer them to ziplock bags or ice cube trays and freeze. You can use the frozen chutney to make green masala for curries and pulao.


Chutney is a category of Indian side dishes that can be served with almost every Indian meal. There are hundreds of different chutney recipes in Indian cuisine.

The word chutney is derived from the Hindi word chaat which means lick and chutneys are finger-licking good.


To make Indian raw mango chutney, you will need the ingredients shown below:

ingredients for raw mango chutney recipe labelled.


  • Green mangoes: To make green mango chutney, use unripe green mangoes. Don’t pick the ripe ones even if they have green skin. We want sour unripe mangoes for this recipe, not sweet ones.
  • Cilantro (Fresh coriander): Use cilantro leaves as well as stems. There is a lot of flavor in cilantro stems.
  • Mint leaves: Use only the leaves not stems.


collage of images of steps 1 to 4 of green mango chutney recipe

Step 1: Peel the unripe mangoes and remove the seeds. Roughly chop and put in a chutney jar or food processor.

Step 2: Add cilantro, mint leaves, cumin seeds, salt, sugar, roughly chopped garlic, and hot green chili peppers.

Step 3: Add water.

Step 4: Grind to make chutney. Check and adjust the seasoning.

Your delicious Indian raw mango chutney is ready. enjoy!

green mango chutney garnished with fresh mint leaves served in a white bowl.


Aam ki chutney is used in a lot of ways in India.

It is served as a side dish with any Indian major meal. It goes well with rice as well as any type of Indian flat bread.

This chutney is also served as a spicy Indian dipping sauce with savory snacks like corn fritters, chickpea cutlets, or tandoori aloo.

You can also add 1-2 teaspoons of this mango chutney to Indian salads like chickpea salad or peanut chaat.

It is used as a spread in wraps and sandwiches.


To store, transfer to an airtight jar and refrigerate. It will be fine for 7 to 10 days in the fridge.


Yes, raw mango chutney freezes well.

The most popular way of freezing chutney is to first freeze it in the ice trays for a few hours. Once frozen, transfer the frozen chutney cubes to a zip lock bag and freeze for 3-4 months.


  • Raw mango is already very sour so you don’t need to add lime juice or any other sour ingredient to this chutney.
  • Don’t skip adding sugar as it balances all the other flavors.
  • For extra flavor, dry roast cumin seeds before adding them to the jar.
  • You may also roast garlic cloves and ginger over direct flame, it makes mango chutney tastier.
  • Make sure to pick unripe mangoes for this recipe.
  • Don’t miss to remove the mango seeds. If you are using unripe mango as well as for the first time you might miss it as the seed of unripe mango is also tender and the knife may pass through it easily.
  • Use the stems as well as leaves of cilantro but use as well as only the leaves of mint. Mint stems may turn the chutney bitter.

Related Post: Chicken With Mango Chutney Recipe


Is mango chutney spicy?

Yes, mango chutney is slightly spicy. However, that also depends on your heat tolerance level.
If you prefer a milder chutney, use less hot chili peppers or remove their seeds.

Can I use dried mint leaves?

Though there is nothing better than fresh mint leaves for this as well as recipe if you don’t have them feel free to use dried mint leaves.

Can’t I use ripe mango in this recipe?

No, for making this green mango chutney, you need unripe mangoes only. You can’t get the required taste and texture with ripe mangoes.

However, there are some other types of chutney as well as recipes also that need ripe mangoes.

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