Raw mango chutney | salsa—This is a super tasty, tangy raw mango chutney recipe. It’s a simple recipe made with raw mango, and it has a full video and step-by-step pictures.
In this raw mango season, this is a must-try recipe with easily available ingredients at home. This raw mango chutney pairs well with hot rice, idlis, dosas, chapatis, and poori. When I tried this for the first time, we all had this with tortilla chips, freshly cut cucumber sticks, carrot sticks, and even monoco biscuits. It tasted so well with everything, we can serve this chutney as salsa | dip for parties.
I have posted thogayal with raw mango, which is a super hit recipe. This version of chutney I have seen on Instagram, and thought of giving it a try. It turned out so well and everyone at home loved it. We loved this with hot rice and it matched perfect with curd rice too. We had this as a dip with salt biscuits and it tasted yum
Do check out our Raw mango pulao, raw mango thogayal, mango sevai, raw mango pulihora, raw mango panagam, and raw mango rasam.
Raw mango chutney recipe
Ingredients
- 1 raw mango
- 2 tomato
- 4-5 green chili
- 4-5 garlic cloves
- 4 tsp oil
- 1 tsp red chili powder
- Salt as needed
- ¼ cup coriander leaves
- Few curry leaves
- 1 onion finelychopped
Instructions
- In a pan add oil and add sliced raw mango
- Place it upside down
- Cut 2 tomato and place it upside down.
- Add green chili and garlic cloves. Since we are adding raw mango and tomato do add more green chilis to balance the sourness
- Cover and cook for few minutes.
- Turn it and cover and cook for few more minutes
- Switch off
- Take out the skin of tomatoes and take the pulp of raw mango.
- Put into a blender
- Add 1 tsp red chili powder, this will be perfect as the mango and tomato sourness will get balanced.
- Add salt
- Blend without water
- Add ¼ cup coriander leaves and curry leaves.
- Pulse coarsely
- Add 1 finely chopped raw onions, no need to grind this.
- Mix well
- Transfer to a bowl.
- Raw mango chutney is ready
- Enjoy with hot rice
Video
Notes
- In a pan, add oil and add sliced raw mango
- Place it upside down
- Cut 2 tomatoes and place them upside down.
- Add green chili and garlic cloves. Since we are adding raw mango and tomato, do add more green chilies to balance the sourness
- Cover and cook for a few minutes.
- Turn it and cover, and cook for a few more minutes
- Switch off.
- Take out the skin of tomatoes and take the pulp of raw mango.
- Put into a blender
- Add 1 tsp red chili powder; this will be perfect, as the mango and tomato sourness will be balanced.
- Add salt.
- Blend without water
- Add ¼ cup coriander leaves and curry leaves.
- Pulse coarsely
- Add 1 finely chopped raw onions, no need to grind this.
- Mix well
- Transfer to a bowl.
- Raw mango chutney is ready
- Enjoy with hot rice.
- Notes:
- This raw mango chutney pairs well with hot rice, idli, dosa, and chapati too.
- You can use it as a Raw mango salsa | dip for chips and kebabs
- Raw Mango chutney is perfect for travel | picnics too
