How To Make Green Mango Chutney Indian Style

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How to Make Sweet and Spicy Raw Mango Chutney | Instant & Long-Lasting Mango Chutney Recipe

Healthy Raw Mango Chutney

Ingredients:

  • 700 gm raw mango

  • 600 gm sugar or jaggery (adjust to taste)

  • ½ tsp salt

  • ½ tsp black salt

  • ¼ tsp turmeric powder

  • 1 tsp Kashmiri red chili powder

  • 1 tbsp cumin seeds

  • 1 tsp fennel seeds (saunf)

  • ½ tsp fenugreek seeds (methi dana)

  • ½ tsp carom seeds (ajwain)

  • Optional: pinch of nigella seeds (kalonji)

Sweet Raw Mango Chutney Recipe (Long-Shelf Life)

This tangy and sweet raw mango chutney is not only delicious but can also be stored for up to 1–2 years! Let’s make this flavorful chutney step-by-step:

Raw Mango Chutney At Home

Step 1: Prepare the Mangoes

  • Take 700 gm raw mangoes. Soak them in water for 10 minutes to reduce internal heat.

  • After soaking, rinse and peel the mangoes.

  • Grate them using the coarse side of a grater (leave out the hard seed inside).                                  

    Raw Mango Grade

Step 2: Mix with Sugar

  • Measure the grated mango using cups. For every 2 cups of mango, add 1.5 cups of sugar (or jaggery).

  • Mix thoroughly. Let the sugar start to melt using the moisture from the mango.                        

    Mango and Sugar Chutney

Step 3: Cook the Mixture

  • Turn on the flame to medium and start cooking the mango-sugar mix.

  • Cover and let the sugar fully melt and the mangoes soften. Cook for around 10 minutes.

  • Add:

    • ½ tsp salt

    • ½ tsp black salt

    • ¼ tsp turmeric

    • 1 tsp Kashmiri red chili powder

  • Mix everything well and let it cook on medium flame.                                                          

    Adding Ingredients Black salt

Step 4: Prepare Spice Mix
Dry roast the following spices on low flame for 2–3 minutes:

  • 1 tbsp cumin seeds

  • 1 tsp fennel seeds

  • ½ tsp fenugreek seeds

  • ½ tsp carom seeds

  • 1–2 whole dry red chilies (non-spicy)

Ingredients cumin powder

Let the spices cool, then coarsely grind them. No need to make a fine powder.   

Step 5: Final Touch

  • Add the spice mix to the chutney after the mango softens.

  • Cook for another 5 minutes on medium flame.

  • Optionally, add a pinch of nigella seeds (kalonji) for extra flavor.

  • To check if it’s ready, take a bit on a spatula—if it forms threads (syrupy consistency), it’s done.  

    Adding Ingredients on Raw mango chutney

Storage Tip:
Once cool, store in a clean glass jar. This chutney stays fresh for 1–2 years at room temperature.

Green Raw Mango Chutney Recipe (Instant & Fresh)

This refreshing raw mango green chutney is perfect as a side dip for Indian snacks. It’s quick to make and can be stored for 2–3 days in the fridge.

Ingredients:

  • 200 gm fresh coriander leaves

  • 50 gm mint leaves

  • 1 raw mango (peeled and chopped)

  • 1-inch piece of ginger

  • 4–5 green chilies

  • ½ tsp salt

  • ½ tsp black salt

  • ½ tsp sugar (or jaggery)

  • 1 tsp roasted cumin powder

  • ½ tsp chaat masala

  • ½ cup water (adjust for consistency)

Mint and coriander leaves

Steps:

  1. Wash coriander and mint thoroughly to remove dirt and residue.

  2. Add all ingredients to a blender: mango, green chilies, ginger, coriander, and mint.

  3. Add spices and water.

  4. Blend into a smooth paste.

Storage Tip:
Store in an airtight container and refrigerate. Use within 2–3 days for best flavor.

Mint and coriander leaves chutney

Conclusion:
These two delicious raw mango chutneys are easy to prepare and bursting with flavor. The sweet version can last for years, while the green chutney is a refreshing accompaniment for daily meals. If you loved this recipe, don’t forget to like, share, and leave a comment. Happy cooking!

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