This quick and easy coriander and raw mango chutney is ready in just 5 minutes using a blender. It's tangy, spicy, and perfect for adding a burst of flavor to any meal.
Let me tell you about this coriander and green raw mango chutney—it’s super quick and easy to make, and the best part? No cooking required! While you’re busy with the rest of your meal, just toss some raw mango, fresh coriander, and a few other ingredients into a blender, give it a quick blitz, and that’s it! So simple, right?
This vegan chutney is perfect with ragi rotis, steaming brown basmati rice, poppadoms, Indian chickpea salad, vegetarian curries like my 30 minutes chana masala—pretty much anything you fancy!
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Ingredients
- Mango: I use raw, unripe mangoes for this chutney. Just peel and chop them into small pieces. Ripe mangoes won’t work here.
- Fresh Coriander: This is a key ingredient, giving the chutney its fresh, vibrant flavor. You can also add fresh mint leaves for a variation.
- Fresh Ginger and Garlic: add a punch of flavor that makes this chutney irresistible.
- Green Chili: Since the chutney is already tangy from the unripe mango, I add 2-3 green chilies to balance the flavors with a bit of spice.
- Spices: I typically use homemade cumin powder, but you can also use cumin seeds if you prefer.
- Salt: I like to use a mix of kala namak (black salt) and table salt. If you using only table salt, I suggest adding about ¼ teaspoon of chaat masala also for extra flavor.
How to Make Raw Mango Chutney
- Step 1-2: Add all the ingredients to a blender jar and pulse a few times.
- Step 2-3: Add ¼ cup of chilled water and blend until the chutney is smooth.
- Step 4: Taste and adjust the seasoning to your liking. If the mango isn’t tangy enough, add ½ teaspoon of lemon juice. The chutney oxidises quickly and loses it vibrant green color. Store in the fridge if you are not going to use it immediately.
Serving Suggestions
This chutney is perfect for dipping, drizzling, or dolloping on my 2 minutes poppadoms and other appetizers.
It’s also fantastic as a dip with plain rotis, pumpkin naan bread, steaming brown rice, and vegetarian curries. They add a burst of flavor to any meal.
Try spooning it over air fryer paneer tikka, aloo gobi tray bake, tandoori chicken, and more.
Storing Green Mango Chutney
To keep your mango chutney fresh and flavorful, store any leftovers in an airtight container in the fridge. It should stay good for up to 5 days.
For longer storage, transfer the chutney to ice cube trays and freeze for up-to 3 months.
Tips for the Best Raw Mango Chutney
- Use fresh ingredients like coriander leaves, garlic, ginger, and green chili to enhance the chutney’s taste and aroma.
- For a smooth, creamy texture, blend the chutney in a food processor, chutney grinder, bullet-style blender, or high-speed blender.
- The chutney oxidises quickly and loses its vibrant green color. I recommend storing in the fridge as soon as you make it and bring it on the table when ready to serve.
Variations
- Add some fresh grated coconut for a different flavor.
- If you can’t find green chilies, jalapeños make a good substitute.
- Leave out the garlic, if you are not fond of it.
- If you prefer a thinner consistency, simply add a bit more water.
Recipe FAQ's
Chutney is a flavorful Indian condiment that can be made from fruits, vegetables, and spices. It can be sweet, tangy, or spicy, and adds delicious flavors to meals. Perfect for pairing with curries, snacks, or even as spread for Bombay sandwiches.
I recommend checking Indian or Asian grocery stores for the Indian variety of raw mango used in this recipe. You can also find green mangoes online at retailers like Amazon and Ocado. Larger supermarkets like Tesco, Asda, and Sainsbury’s often stock them in the international section too.
Yes! Just add ½ cup of fresh or thawed frozen coconut to the chutney ingredients while blending—it adds great texture and flavor.
More Easy Indian Chutney Recipes
Easy Raw Mango Chutney recipe below
Ingredients
- 3 cups fresh coriander leaves
- 2 green chilies chopped
- 1- inch piece of ginger chopped
- 1 garlic clove peeled
- ½ cup green mango flesh chopped (from 1 small green mango)
- ½ teaspoon salt
- ½ teaspoon black salt kala namak
- ½ teaspoon cumin powder
- ¼ cup water
Instructions
- Add all the ingredients, except the water, to a blender jar. Pulse a few times to combine.3 cups fresh coriander leaves, 2 green chilies, 1- inch piece of ginger, 1 garlic clove, ½ cup green mango flesh, ½ teaspoon salt, ½ teaspoon black salt, ½ teaspoon cumin powder
- Add the water and blend until the mixture is smooth.¼ cup water
- Taste and adjust the seasoning and spices as needed. Serve and enjoy!
Notes
Tips for the Best Raw Mango Chutney
- Use fresh ingredients like coriander leaves, garlic, ginger, and green chili to enhance the chutney’s taste and aroma.
- For a smooth, creamy texture, blend the chutney in a food processor, chutney grinder, bullet-style blender, or high-speed blender.
- The chutney oxidises quickly and loses its vibrant green color. I recommend storing in the fridge as soon as you make it and bring it on the table when ready to serve.
Swarna says
This chutney was simply a hit. I stirred it into the chickpeas salad and it was simply delicious. Will be making them again.