Raw Mango Chutney | Green Mango Chutney

Of the many ways that mangoes can be used to prepare so many Indian dishes, this Raw Mango Chutney is one of the easiest, quickest and delish ones. The unique thing about this Green Mango Chutney is the addition of coconut in the recipe. Its sour, spiced, tangy and will absolutely make the simplest meal, a firecracker!

About This Raw Mango Chutney

This Green Mango Chutney one of the choicest ones from my mother’s recipe books and I’ve literally grown on it. I love it, not just because its my mom’s recipe, but also because it is easy to make, quite hassle-free and still tastes yummy.

Just a few ingredients, about four to five steps in the method and voila! You’ve got a scintillating and sumptuous chutney ready in minutes.

Basically, you just have to blitz together chopped raw mangoes, grated/desiccated coconut, green chilies, garlic and salt, till you get a smooth chutney.

I first made this recipe, after coming back from our trip to Coimbatore in Tamil Nadu, decades back. I had kept some unripe mangoes in the refrigerator which were intact and were not spoilt till we returned.

So, I just decided to pick them up and turn them into this gorgeous Raw Mango Chutney.

Since the recipe uses green mangoes, this chutney is quite tart unlike the Bengali style Mango Chutney with a consistently distinct sweet taste.

This chutney typical to Bengal also has other spice powders and the famous ‘Panch Phoron’ (Bengali 5 spice mix).

We usually savor this Green Mango Chutney with dal-rice or rice kanji/pej (savory rice porridge). Since the predominant flavor in this chutney is sour, you can also team it up with dals or any other dishes that are a little sweet in nature.

If you like tangy chutneys, do try these recipe of Gongura Chutney – made with the sour tasting sorrel leaves and spices.

Raw Mango Uses

Just like a ripe mango, which is known to impart a luscious sweet flavor to any dish it becomes a part of, a raw mango is also quite diverse and has many culinary uses.

First and the foremost, you can have it just by itself as a tangy summer snack. Just rinse and cut the green mango into thick wedges, sprinkle some red chili powder or cayenne powder and salt on it and enjoy.

Then, you can of course make this amazingly simple and quick Raw Mango Chutney and savor it with your meals. Other ways you can use green mangoes are in refreshing salsas, comforting salads, sweet and sour pickles, cooling beverages, robust dals and curries and even fruit leathers like ‘aam papad.’

Green Mango Side Effects

As much as raw mangoes are beneficial for the health and in the culinary field to make a variety of preparations like this Green Mango Chutney, you still have to be careful in consuming it because it has aftereffects too. Just like a coin having two sides!

These are some of the problems that you might fact if you eat unripe mangoes in excess – indigestion, abdominal pain, dysentery and throat irritation.

So, ensure that you are restricting yourself at a small portion of raw mango a day. Drinking of cold water directly after the consumption of raw mango is also prohibited, as this might lead to more irritation.

Expert Tips

1. Two types of coconut that you can use for this chutney are – fresh and desiccated. There’s going to be a slight change in flavor with the desiccated coconut. It still is going to be good.
2. For a fierier and more pungent chutney, add 1 to 2 dried red chilies or add more of the green chillies.
3. Skipping the coconut in this Green Mango Chutney is not a good idea. It adds a nutty flavor in the chutney and balances the sourness of the raw mangoes as well.
4. In case you want the chutney to be even thicker, add all the more less water while grinding.
5. You may skip the garlic in the chutney. This is if you don’t like the taste or want to make a satvik version.

This Raw Mango Chutney recipe from the blog archives first published in July 2012 has been updated and republished on Jun 2022.