Chaat RecipesGreen mango chutney

Green mango chutney

Green mango chutney recipe – Green chutney made using raw mango, perfect for chaats, sandwiches, and kebabs. Chaat chutney recipe with full video and step-by-step pictures.

We usually make green chutney using coriander leaves and mint leaves as the main ingredients. We also few spoons of yogurt to give a tanginess to the green chutney. I have seen this recipe in a TV show many years back. Also, I have tried that time also but never clicked the pictures to post it here.

I had few small raw mangoes in the fridge and also some fresh coriander and mint leave too. This week I wanted to post some very easy and nice recipes. I was too busy with some cookery workshops. Also, a very long Easter weekend here is keeping me busy as well.

I have 3 new exciting recipes coming up for Ugadi and Tamil New year in the coming up weeks. Stay tuned.

Also check out interesting Raw mango recipes from Jeyashris kitchen

Raw mango green chutney pairs well with

Green Mango chutney

 

Green chutney
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Green mango chutney

Tangy green chutney with raw mango, perfect for chaats, sandwiches, and kebabs.
Course Accompaniments, chaat recipes
Cuisine Indian
Keyword Chaat recipe, chutney recipes
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Author Jeyashri suresh

Ingredients

  • 1 cup Coriander leaves tightly packed
  • 1 cup Mint leaves loosely packed
  • 1 small raw mango
  • 3 green chilis
  • 1 garlic clove
  • 1 small piece of ginger
  • ½ tsp black salt
  • ½ tsp roasted cumin powder
  • Salt as needed
  • ½ tsp sugar
  • 1 tbsp chutney dal | pottukadalai
  • Ice cubes or ice water for griding

Instructions

  • In a mixie jar add all the ingredients
  • Grind this into a smooth paste
  • Transfer this to a box and store it inside the refrigerator.
  • This can be stored for 2 weeks.
  • Use this chutney for sandwiches and chaats.
  • This Raw mango green chutney can be used as a dip for cutlets and kebabs.
  • For making Chutney pulao also, you can use this green chutney.

Video

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Notes

1.Adjust the chilis according to the sourness of the mangoes.
2. Grinding in cold water retains the color of the chutney.
3. Adding chutney dal gives thickness to the chutney, you can replace it with peanuts, blanched almonds, or pre-soaked cashew nuts.
4. You can add a handful of palak leaves to this green chutney.
5. Always use unripe mango for making this Raw mango Green chutney, slightly ripe ones will not be good.
  • In a mixie jar add all the ingredients
  • Grind this into a smooth paste
  • Transfer this to a box and store it inside the refrigerator.
  • This can be stored for 2 weeks.
green mango chutney
  • Use this chutney for sandwiches and chaats.
  • This Raw mango green chutney can be used as a dip for cutlets and kebabs.
  • For making Chutney pulao also, you can use this green chutney.
  1. Adjust the chilis according to the sourness of the mangoes.
  2. Grinding in cold water retains the color of the chutney.
  3. Adding chutney dal gives thickness to the chutney, you can replace it with peanuts, blanched almonds, or pre-soaked cashew nuts.
  4. You can add a handful of palak leaves to this green chutney.
  5. Always use unripe mango for making this Raw mango Green chutney, slightly ripe ones will not be good.

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