Simple, practical, and full of everyday flavour, mango chutney recipe | green mango chutney | mango chutney sauce is a vegetarian south indian chutney made with oil, whole kashmiri red chilli, and channa dal in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 5 minutes
- Cook time: 5 minutes
- Total time: 10 minutes
- Yield: 1 cup
- Category: chutney
- Cuisine: south indian
Ingredients
- 1 tsp oil
- 5-6 whole kashmiri red chilli (dried)
- 1 tbsp channa dal
- ½ tbsp urad dal
- ½ tsp cumin seeds / jeera
- 1 tsp coriander seeds
- ¼ tsp methi / fenugreek seeds
- 1 cup raw mango (roughly chopped)
- 3 cloves garlic
- salt to taste
other ingredients:
- 2 tbsp oil
- 1 tsp mustard seeds / rai
- 1 dried kashmiri red chilli (broken)
- few curry leaves
- ¼ tsp turmeric / haldi
Method
- firstly, in a heavy bottomed kadai heat oil.
- add in 5-6 red chilli, 1 tbsp channa dal, ½ tbsp urad dal, ½ tsp cumin seeds, 1 tsp coriander seeds and ¼ tsp methi.
- roast in low flame for 2 minutes or till the spices turn aromatic.
- transfer to the blender.
- also add in 1 cup raw mango, 3 cloves garlic and salt to taste.
- blend to coarse paste without adding any water. keep aside.
- now heat oil in the same kadai.
- once the oil is hot, add in 1 tsp mustard seeds, 1 dried red chilli and few curry leaves. allow to splutter.
- further add prepared mango chutney.
- also add turmeric and saute well.
- saute on low flame for 2 minutes.
- finally, serve raw mango chutney along with rice, idli or dosa.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
