Check the recipe and step by step instructions of tangy and mildly sweeten raw green mango chutney. It is a refreshing condiment or side dish mostly serve with main meals or snacks during summers or mango season in north India.
About raw green mango chutney
Raw green mango or kacche aam ki chutney is a perfect combination of tanginess and spiciness. The addition of jaggery, though in a small quantity balanced out its tanginess and spiciness.
The combination of mint, coriander and green mango is very refreshing and good for digestion. It takes only 5 minutes to put together this chutney.
Mango chutney can be made in various ways i.e. sweet, savoury or spicy. It is also called kacche aam ki chutney or Kairi ki chutney and is very common preparation during the summer season when mangoes are in abundance. Serve mango chutney as a side with any meal to enhance the flavor and taste. Check out my other chutney recipes
Coriander-Mint Chutney Made With Curd
Date Tamarind Chutney Recipe (Without Sugar )
Marua Coriander leaves Chutney
This raw mango chutney recipe is simple, easy and quick, has a good shelf life. You can store it for up to 8-10 days in an airtight container in the refrigerator.
I have used dried mint and coriander seeds to make this chutney. The taste will be slightly different if we use fresh leaves.
Health benefits of raw mango
- Raw mangoes are rich in vitamin A and vitamin E that enhances our hormonal system.
- It helps in preventing dehydration as raw mango replenishes the reserves of sodium chloride.
- Green mangoes are good for digestion and reduce bloating, indigestion or diarrhoea like stomach problems.
- It contains a high amount of vitamin C, calcium, magnesium which helps in removing toxins from the body.
- Raw mango is also good for our skin and hair. Promotes healthy vision and weight loss process.
Step by step preparation of kachhi kairi ki chutney
1. In a grinder jar, add pieces of raw mango, onion, green chillies, dried mint leaves, coriander seeds powder, salt, jaggery and little water.
2. Grind it into a coarse paste.
3. Transfer it into a clean and dry glass bowl or jar.
4. Refrigerate it in an airtight container and consume within 8-10 days.
Serving suggestion
Raw mango chutney is best serve with snacks like pakoda, samosa, chaat. kachori, or as a condiment with the main meals. It not only enhances the taste of the meal but also improves digestion.
You can also serve this with idli, dosa, uttapam, dhokla, or as a spread for sandwiches.
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Tips and tricks
1.Don’t grind it into very fine, keep it little coarse.
2. You can also adjust the quantity of salt, green chillies and jaggery according to your taste.
3. Store it in the refrigerator for longer shelf life.
4. To get the best flavor of this chutney choose only raw green mango. Even little ripe mango will change the flavor.
5. If you want a thin consistency of the chutney, add 1-2 tbsp more water.
6. If you don’t have dried mint and coriander seeds use fresh leaves but the taste might be different.
Recipe card
Raw Green Mango Chutney / Kacchi Kairi Ki Chutney
Ingredients
- 1 big size onion
- 1 small size raw mango 100 gm
- 2 green chillies
- 2 tsp dried mint leaves
- 2 tsp coriander seeds powder
- ¾ tsp salt
- 2 tsp jaggery
- 2 tbsp water
Instructions
- In a grinder jar, add pieces of raw mango, onion, green chillies, dried mint leaves, coriander seeds powder, salt, jaggery and little water.
- Grind it into a coarse paste.
- Transfer it into a glass bowl or jar.
- 4. Refrigerate it in an airtight container and consume within 8-10 days.
Video
Notes
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