Raw Mango Chutney

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This Raw Mango Chutney made using Kacche Aam or green mangoes is a sweet, spicy and tangy Indian dip that can be teamed with rice, poori or Paratha.

Raw Mango Chutney is the first thing that I make when summers arrive. Belonging to a family of achar-chutney lovers, I can't be short of these accompaniments.

The blending flavors of Saunf, red chilies, and sugar make this Green Mango Chutney a treat in itself and trust me, this tangy dip will be your family favorite too! Traditional Aam ki launji flavored with Fennel seeds and red chilly, is a summer refreshing chutney.

A combo of parantha and Aam ki Launji is awesome!! Practically, all my life I had standard breakfast of Namak Ajwain paratha.

I have made the chutney by grating the raw mango. A few prefer it in chopped version. The flavor is almost the same, it depends more on your preference.

Find More Indian Chutneys: Cilantro Mint Chutney, Indian Onion Chutney, Tomato Dosa Chutney, Beet Yogurt Dip.

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Ingredients
How to make Raw Mango Chutney - Detailed Recipe
FAQs
Expert Tips
Raw Mango Chutney

Ingredients

Raw Mango: I have used green raw mango and grated it to have a thick puree. You may gently chop it into chunks as well.
Sugar: The amount of sugar depends on the quality of raw mango. For crunchy raw mango, the sugar would have to be added more as it would be very tangy.
Fennel Seeds: The flavor of fennel adds the depth to this green mango chutney. I have added both the whole fennel seeds and powdered one as I love its flavor.
Spices and Salt: Red Chili powder, Turmeric powder, Coriander Powder, Garam Masala and Fennel seeds powder
Mustard oil: Helps preserve any achar or chutney. If you don't like mustard oil, you may use sesame oil or coconut oil.

How to make Raw Mango Chutney - Detailed Recipe

Gather all the ingredients. Grate the Raw mango or grind it by taking the seed out.

2. Heat mustard oil in Heavy bottomed Kadai / wok. Let it turn from dark yellow to transparent yellow. It will release a bit smoke and there is nothing to worry about it. Let it cool off to warm temperature and then add spices and salt. Add the grated raw mango.

Let it cook with lid for about 2-3 min on slow flame. Add sugar. It will leave water. Let the mango absorb sugar gradually on simmer and let the water dried out. The chutney thickens up after cooling off.

3. The Raw Mango Chutney is ready! Team it with Puri or Paratha!

FAQs

Q2. Is unripe mango safe to eat?

Raw mango are very tangy and may hurt throat if taken in large quantities. Small portions are best recommended for people who have a sore throat tendency and otherwise too.

Q3. What is raw mango called?

Raw mangoes are called green mangoes as they are unripe.

Expert Tips

Don't add spices in very hot oil or they would burn. Add spices when the oil has cooled off a bit.
Let the raw mango cook for longer if you like soft chutney. It will gradually blend like a one big lump.
Sugar when added leaves water. Let that extra water be boiled off and then close the flame. The chutney becomes slightly thicker once sugar is absorbed by the mangoes.

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Raw Mango chutney is a sweet, spicy and tangy dip made using Ambi (Raw mango)- perfect Indian dip for paratha and Poori!

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Prep Time 5

Cook Time 10

Total Time 15

Course Condiments

Cuisine Indian

Servings 1 bowl

Calories 267 kcal

Ingredients

2 small raw mangoes Ambi
1 teaspoon Turmeric powder(haldi)
2 teaspoon Red chilli powder (Lal Mirch)
1.5 teaspoon Fennel Powder
1 teaspoon Coriander Powder
1 tablespoon mustard oil
salt as per taste
2 tablespoon sugar

Instructions

Grate the Raw Mango. One can chop Ambi in medium uneven chunks as well. Recipe is similar. Its just that it tastes different.
Gather the spices. You may make it more spicy by adding more chilly.
Heat the oil and once it cools off, Add spices and add the grated raw mango. Add salt and mix well. Cover it with lid for 2 min and keep sauteeing in between.
It would leave water and would be sticky. Add sugar once it softens up and let sugar dissolve fully. evaporate the extra water and close the flame.
The Aam ki Launji/ Raw mango chutney is ready !! Serve with paratha or poori!!

Notes

Don't add spices in very hot oil or they would burn. Add spices when the oil has cooled off a bit.
Let the raw mango cook for longer if you like soft chutney. It will gradually blend like a one big lump.
Sugar when added leaves water. Let that extra water be boiled off and then close the flame. The chutney becomes slightly thicker once sugar is absorbed by the mangoes.

Nutrition Facts
Serving size: 1 bowl
Servings: 1
Amount per serving
Calories	267
% Daily Value*
Total Fat 14.5g	19%
Saturated Fat 1.7g	9%
Cholesterol 0mg	0%
Sodium 3mg	0%
Total Carbohydrate 34.9g	13%
Dietary Fiber 2.4g	9%
Total Sugars 24.1g
Protein 0.8g
Vitamin D 0mcg	0%
Calcium 28mg	2%
Iron 1mg	7%
Potassium 91mg	2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.