Raw Mango Chutney
Raw mango chutney is everything a summer condiment should be: sharp, herby, and ready in under 20 minutes. Made with raw green mango, fresh herbs, roasted peanuts, and green chili — no cooking required. Serve it with samosas, grilled chicken, or spread it inside a wrap. It's the condiment your table didn't know it needed.
Equipment
- Blender or mixer jar
- Small skillet
- Cutting board and knife
- Spatula
Ingredients
- 2 cups raw green mango (peeled and cubed)
- 1 cup fresh cilantro leaves
- ½ cup fresh mint leaves
- ⅓ cup roasted peanuts
- 3 green chilies
- 2 garlic cloves
- 1 tablespoon fresh ginger (peeled and grated)
- 1 teaspoon cumin powder
- 1 teaspoon sugar
- ¾ teaspoon salt
- 2-4 tablespoons cold water (use as needed)
Instructions
- Peel the raw mango and cut it into small cubes. Discard the seed.
- Add the mango, cilantro, mint, roasted peanuts, green chilies, garlic, ginger, cumin powder, sugar, and salt to a blender jar.
- Blend everything together, adding cold water a little at a time, until the chutney becomes smooth but still thick and spoonable.
- Taste and adjust if needed. Add extra salt for balance or a little more sugar if the mango is extremely sour.
- Transfer the chutney to a bowl or jar and refrigerate before serving for the best flavor.
Notes
- Best enjoyed within 3 days for the freshest flavor and color.
- The mango should be fully raw and unripe, firm to the touch, pale green inside, and aggressively sour. Even a slightly ripe mango will make the chutney sweeter and less tangy.
- Peanuts replace coconut to form the body here, giving the chutney a creamy thickness without dulling the green color. Use roasted, unsalted peanuts. Salted works in a pinch. Just reduce added salt.
- If you only have whole cumin seeds, dry toast them in a pan for 1–2 minutes until fragrant, then grind. The toasty depth is worth it; raw cumin powder is flatter.
- 3 Thai green chilies give medium-high heat. Start with 2 if you're sensitive, or remove seeds before blending for heat without full fire. Serrano chilies are milder and a good substitute.
- Serving ideas: Classic with samosas and pakoras, excellent as a sandwich spread, great alongside grilled fish or chicken tikka, and a natural partner for any chaat. Also works as a dipping sauce for naan.
