How to Make Raw Mango Green Chili Chutney?

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Mango Chutney – A Perfect Seasonal Delight!

It’s mango season, and raw mangoes are abundantly available at a cheaper price in the market. We usually prepare a variety of dishes using raw mangoes—like mango rice, mango sambar, pachadi, and pickles. But today, let’s try something different: a raw mango chutney that’s a perfect and refreshing change from our usual coconut and tomato chutneys.

This chutney has a unique blend of spicy and tangy flavors. It’s quick to prepare and super easy to make at home. It’s even suitable for pregnant women—the natural tang of mango can help reduce nausea and queasiness.

Rich in nutrients, raw mangoes help boost immunity and protect us from infections. So, let’s make the most of this season by preparing this flavorful chutney!

Pair this chutney with hot rice and a dollop of ghee – it’s an absolute treat!

Among the many chutneys out there, this one truly stands out.

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Preparation Time

20 minutes

Serve

3-4 Person (Adult)

Raw Mango – 1 (medium size)
Tomato – 3
Green Chili – 3
Onion (chopped) – 1 (medium size)
Coriander Leaves – 1 handful
Turmeric Powder – ½ tsp
Red Chili Powder – 1 tsp
Salt – ½ tsp
Oil – 1 tsp

Tawa / Flat Pan – To sauté mango, tomato, and chilies
Plate – To cool the sautéed ingredients
Mixer Jar – To grind the chutney
Knife & Cutting Board – For chopping
Serving Bowl – To serve the chutney

In a mixer jar, add the sautéed mango, tomato, and green chilies.
Also add chopped onion, coriander leaves, and salt.
Grind everything together into a coarse or slightly chunky chutney. Add a little water if needed.
That’s it! Delicious viral raw mango chutney is ready!

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The ripeness of the mango affects the flavor—slightly ripe ones give a better taste.
If the green chilies are too spicy, reduce the quantity or sauté only a few of them.
Coriander leaves add fresh aroma and color.
Grinding the chutney a bit coarse gives it an authentic homemade texture.
You can add a pinch of jaggery while sautéing for a balanced flavor.
Use sesame oil or cold-pressed oils for a traditional taste.

Stays good for 4–5 days when refrigerated.

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