Simple, practical, and full of everyday flavour, Raw Mango Chutney | Green Mango Chutney is a gluten-free, vegan South Indian condiment, side dish made with simple everyday ingredients in about 15 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: 15 minutes
- Cook time: Not specified
- Total time: 15 minutes
- Yield: 1 · 1 small bowl
- Category: Condiment, Side Dish
- Cuisine: South Indian
Ingredients
- 2 mangoes (small-sized or 1 medium-sized, raw, unripe and green mangoes - peeled and chopped)
- ⅓ cup desiccated coconut (or ½ cup fresh grated coconut)
- 1 to 2 green chilies (- chopped or 1 teaspoon chopped green chillies)
- 1 to 2 garlic cloves (small to medium, optional)
- salt (as required)
- ¼ cup water (or as required for grinding chutney ingredients)
Method
- Rinse the mangoes well. Then, dry them with a kitchen towel.
- Peel and chop them into small pieces. Remove and discard the stones.
- In a blender or grinder, add the chopped mangoes, coconut, garlic, green chillies and salt as required.
- Grind all the ingredients with water to a smooth and fine consistency. Add water as needed while grinding.
- Transfer to a serving bowl.
- Serve Green Mango Chutney with Indian meals or with savory rice porridge.
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.
