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Home » Recipes » Condiments

Green Mango Chutney Recipe (Raw Mango Chutney)

Published: May 9, 2019 · Modified: Mar 18, 2023 by Geetha Priyanka · 6 Comments

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green mango chutney on white background

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 has always been an all-time favourite accompaniment in Indian regional cuisine.

green mango chutney in red bowl
Jump to:
  • Variations
  • Ingredients
  • How to make raw mango chutney?
  • Notes
  • Storage
  • Serving Suggestions
  • FAQ
  • More chutney recipes
  • 📖 Recipe Card

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

This easy spicy mango chutney is also called thokku in some parts, pickle in other parts of India. Although it's called chutney, it is more like a 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 mamidikaya turumu pachadi (grated mango pickle) in some parts of Andhra, but mamidikaya thokku (mango thokku) in Telangana. Regardless of the name, this dish is sure to brighten up your plate and palate.

This green mango relish is so versatile that it is not only an essential part of thali but makes a winning combination with flavoured rice dishes. 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. 

Variations

This lip-smacking raw mango 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 grind mango to a coarse paste instead or use finely chopped green raw mango.

A bit of jaggery balances the tangy and spicy flavour and adds a touch of sweetness.

Add a few crushed garlic pods for extra flavour and taste.

Ingredients

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

Oil: ½ cup

Mustard: 1 teaspoon + 1tsp

Fenugreek seeds: ½ tsp

Cumin: 1tsp

Urad dal: ½ tsp

Channa dal: 1 tsp

Curry leaves: few

Dried red chillies: 3

Asafoetida: ¼ tsp

Salt: as required

Chilli powder: ½ cup

How to make raw mango chutney?

Peel mango skin and grate them.

peeled and grated green mangoes

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.

spices grinding process

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.

frying spices for making green mango chutney

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

Mix until well combined.

process shot of making green mango chutney

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.

mango chutney in a 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.

Use tangy unripe mangoes. 

Grated mangoes yield approximately 275 gms.

Storage

This homemade chutney can be stored for 3 months as long as it is stored in a clean airtight jar in a cool and dark place. Use a clean and dry spoon every time you serve. 

Fridge: For a longer shelf life consider storing them in the fridge in a clean and dry air-tight container. Consider having a small jar of pachadi in the pantry cupboard and refill it when required. Ensure the container is sealed properly to prevent any moisture trap which would eventually spoil the chutney. 

Serving Suggestions

It is a great side dish with south Indian breakfast dishes: dosa, idli, pesarattu and upma.

Spice up the thali with this condiment: rice, pappu (dal), sambar, rasam, papad, cabbage fry and yogurt.

This mango chutney goes well with South Indian flavoured rice dishes: lemon rice, coconut rice, pulihora and curd rice. It is a perfect accompaniment with flavoured rice for packed meals during travelling.

FAQ

Can you freeze mango chutney?

Yes, you can freeze this spicy mango chutney in a freezer in small freezer-friendly containers or jars. 

Can I use frozen green mango to make chutney?

Yes, you can use it. However, it may not stay fresh if preserved for more than 2-3 weeks.  

Is mango chutney the same as a pickle?

Not really. This chutney has a short shelf life than the pickle. Perhaps this is a quick and easy recipe and the pickle is a lengthy process. 

More chutney recipes

Spicy ginger chutney

Tamarind chutney

Carrot chutney

Coriander mint chutney 

Spicy Tomato Chutney

📖 Recipe Card

green mango chutney in red bowl

Green Mango Chutney

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. 
5 from 4 votes
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Course: Chutneys
Cuisine: Indian, South Indian
Diet: Vegan, Vegetarian
Prep Time: 10 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 15 minutes minutes
Servings: 1 jar (360gms)
Calories: 1813kcal
Author: Geetha

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

    Vegan

    • 3 small Green Mango (raw mango) peeled and grated
    • ½ cup Oil
    • 1 Teaspoon Mustard
    • 1 Teaspoon Cumin
    • ½ Teaspoon Urad dal
    • 1 Teaspoon Channa dal
    • few Curry leaves
    • 3 Dried red chillies broken
    • ¼ Teaspoon Asafoetida
    • ½ Teaspoon Fenugreek seeds (methi)
    • Salt as required
    • ½ Cup Chilli powder
    • 1 Teaspoon Mustard

    Instructions

    • Dry roast fenugreek seeds and mustard on low flame for a minute or until fragrant.
      ½ Teaspoon Fenugreek seeds (methi), 1 Teaspoon Mustard
    • Allow the spices to cool down completely and grind them to a powder.
    • Heat oil in a pan on medium-high heat. Once oil is hot, add mustard, cumin and let them splutter.
      ½ cup Oil, 1 Teaspoon Mustard, 1 Teaspoon Cumin
    • Now add chana dal, urad dal and fry until they turn light brown.
      1 Teaspoon Channa dal, ½ Teaspoon Urad dal
    • Add dry red chillies, curry leaves and fry for few seconds or until chillies release the pungent aroma.
      3 Dried red chillies, few Curry leaves
    • Turn off the heat, add chilli powder, salt, ground spices and grated mangoes.
      Salt, ½ Cup Chilli powder, 3 small Green Mango (raw mango)
    • 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 sterilised glass jars.

    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.
     
    ** Nutritional information provided here is estimated and for guidance only. Please refer my Recipe Disclaimer for more details.

    Nutrition

    Calories: 1813kcal | Carbohydrates: 162g | Protein: 24g | Fat: 140g | Saturated Fat: 12g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 80g | Trans Fat: 0.5g | Sodium: 2177mg | Potassium: 3541mg | Fiber: 56g | Sugar: 94g | Vitamin A: 43905IU | Vitamin C: 227mg | Calcium: 522mg | Iron: 25mg
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    KEEP IN TOUCH

    Do let me know if you make this easy raw mango recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?

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    1. Jayashree

      May 27, 2019 at 8:51 am

      Tempting, we prepare the similar way, but grind it later. It is ideal with rice as well as chapati.

      Reply
      • Geetha Priyanka

        June 24, 2019 at 11:50 am

        Yes! it goes well with rice and chapathi. Grinding does sound good, I'll try when I make next batch.

        Reply
    2. Shailender Sharma

      May 27, 2019 at 7:06 am

      5 stars
      A tongue tickling chutney made with loads of love. Simply awesome recipe.

      Reply
      • Geetha Priyanka

        June 24, 2019 at 11:47 am

        It indeed is awesome and tasty. Thank you 🙂

        Reply
    3. Soumya

      May 26, 2019 at 7:51 pm

      5 stars
      This is so tempting.. Thokku is all time favorite. Be it mango, gooseberry or tomato... Loved your presentation.

      Reply
      • Geetha Priyanka

        June 24, 2019 at 11:47 am

        I'm glad you liked the recipe.

        Reply

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