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.
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.
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.
Green Mango (raw mango): 3 small, 275gms, peeled and grated
Oil: ½ cup
Mustard: 1 teaspoon + 1tsp
Fenugreek seeds: ½ tsp
Urad dal: ½ tsp
Channa dal: 1 tsp
Curry leaves: few
Asafoetida: ¼ tsp
Salt: as required
Chilli powder: ½ cup
How to make raw mango chutney?
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.
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.
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.
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.
Yes, you can freeze this spicy mango chutney in a freezer in small freezer-friendly containers or jars.
Yes, you can use it. However, it may not stay fresh if preserved for more than 2-3 weeks.
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
📖 Recipe Card
Green Mango Chutney
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 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.
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