Name: Green Mango Chutney
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 1 jar (360gms)
Ingredients: 3 small Green Mango (raw mango) (peeled and grated); 1/2 cup Oil; 1tsp + 1tsp Mustard; 1 tsp Cumin; 1/2 tsp Urad dal; 1 tsp Channa dal; few Curry leaves; 3 Dried red chillies (broken); 1/4 tsp Asafoetida; 1/2 tsp Fenugreek seeds: 1/2 tsp; Salt (as required); 1/2 cup Chilli powder

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Green mango chutney – a spicy and tangy south Indian style chutney that is a classic accompaniment with rice and curry. In general, a traditional south Indian meal is incomplete without pickle/ chutney and varieties of side dishes. Chutney is an all-time favourite accompaniment in Indian regional cuisine.

Chutney with flavourful spices teamed with the tang of raw mangoes is sure to turn a dull meal into a finger-licking delicacy!! Chutneys made with seasonal fruits and vegetables taste best with its season and at its peak. Mangoes, the divine fruit being in season, I’ve come up with this delicious mango chutney recipe today. Check out one more mango recipe mango lassi in this blog that you might like to try.

This chutney is also called as thokku in some parts, pickle in other parts of India. Although it ‘s called chutney, it is more like fruit preserve cooked with spices and jarred. I, always feel the difference between chutney and thokku is often confusing. For instance, although the ingredients used and cooking process is the same, this dish is called as mamidikaya turumu pachadi (grated mango pickle) in some parts of Andhra, but mamidikaya thokku (mango thokku) in Telangana. Regardless of name, this dish is sure to brighten up your plate and palate.

Versatile green mango chutney

This chutney is so versatile that it is not only an essential part of thali but makes winning combination with lemon rice, coconut rice, curd rice. It is an essential part of almost every Indian meal and adds a refreshing flavour to any dish it is paired with. I like this chutney with dosa or pesarattu, especially in the mango season.

Green mango chutney recipe variations

This lip-smacking chutney can be customised to suit your palette. I have grated the mango so that we get to taste the tangy bits of mango, you could use grind mango to a coarse paste instead. You could add a little jaggery to balance the tangy and spicy flavour and to add a touch of sweetness. Add few crushed garlic pods for extra flavour and taste.

Let’s see in detail how to make green mango chutney,

Ingredients

1 cup = 250ml ; 1 tbsp = 15ml

Vegan

Green Mango (raw mango): 3 small, 275gms, peeled and grated

Oil: 1/2 cup

Mustard: 1 tsp + 1tsp

Fenugreek seeds: 1/2 tsp

Cumin: 1tsp

Urad dal: 1/2 tsp

Channa dal: 1 tsp

Curry leaves: few

Dried red chillies: 3

Asafoetida: 1/4 tsp

Salt: as required

Chilli powder: 1/2 cup

Instructions

Peel mango skin and grate them.

Dry roast fenugreek seeds and mustard on low flame for a minute or until fragrant.

Allow the spices to cool down completely and grind them to a powder.

Heat oil in a pan on medium-high heat.

Add mustard, cumin and let them splutter.

Now add chana dal, urad dal and fry until they turn light brown.

Add dry red chillies, curry leaves and fry for few seconds or until chillies release the pungent aroma.

Turn off the heat, add chilli powder, salt, ground spices and grated mangoes.

Mix until well combined.

Serve spicy and tangy green mango chutney as an accompaniment with rice, dal or with any dish of your choice.

Store the rest of the chutney in a sterilised glass jar.

Notes

Adjust spices as per your preferred spice levels.

This chutney keeps well for 10-12 days in the refrigerator when stored in clean and dry glass jars.

Do not add asafoetida for a gluten-free version.

Allow chutney to cool down completely before you transfer it to a jar.

Adjust spices as per your taste preference.

I’ve used kashmiri chilli powder that has milder heat and imparts vibrant colour to the dish.

Grated mangoes yield approximately 275gms.

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5 from 2 votes