Green Mango Chutney Recipe – Raw Mango Chutney – Unripe Mango Chutney – Chatni – Dip – Condiment

Green Mango chutney is a versatile and flavorful condiment that can be used with a variety of dishes. It is a versatile and low-calorie condiment that can be stored for up to 2 weeks. Green mango chutney is a good source of vitamins and minerals, including vitamin C, vitamin A, and fiber. It is a great accompaniment to savory Indian dishes such as samosas, pakoras, and idli.

Green Mango Chutney or raw mango chutney is a popular Indian chutney made from unripe mangoes. It is a tangy and spicy condiment that is often served as a side dish with savory dishes such as paratha, spicy toast, samosas, or pakoras.

#chutney #mangochutneyrecipe #indianfood
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Step-by-step picture recipe: https://www.mygingergarlickitchen.com/green-mango-chutney/
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Yields: 2-3 servings
Preparation Time: 2 minutes
Cooking Time: 2 minutes

Ingredients for Green Mango Chutney

➜ 2 cups fresh mint and coriander leaves, chopped
➜ 2 unripe mangoes, peeled and chopped
➜ 2-3 small green chilies, halved
➜ 1 inch piece of ginger, peeled and chopped
➜ 2 cloves garlic, peeled
➜ 1 teaspoon cumin seeds
➜ Black or regular salt to taste
➜ 1 tablespoon jaggery, chopped
➜ 2 tablespoons water, or as needed
➜ 2 ice cubes

How to make Green Mango Chutney (Raw Mango Chutney)

1. In a blender, add the chopped raw mango pieces, coriander- mint leaves, green chili, garlic, ginger, cumin powder, salt, ice cubes, jaggery, and water.
2. Blend or process the ingredients until you get a smooth, creamy, and thick consistency chutney.
3. Transfer the chutney to a bowl and serve immediately or store in the refrigerator for later use.

NOTES:
Choose the right mangoes: When making raw mango chutney, it is especially important to use fresh and unripe mangoes for the best flavor and texture. Mangoes should be green and hard to touch. The perfect mangoes will ensure that the chutney has a tangy and slightly sour taste and ideal texture. Also, remember to peel the mangoes before chopping them. The skin of unripe mangoes is tough and can be unpleasant to eat.
Adjust the spice level: The amount and the type of green chilies you use in the chutney will determine the level of spiciness. To adjust the spiciness of this chutney you can use green chilies as per your taste. For example, add less chilies if you like it mildly spicy and use more chilies if you want it to be spicier.
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