Traditionally made with raw green mangoes, this recipe uses sour champagne mangoes, fresh mint, and cilantro. Toasted and ground cumin seeds and dried red chilies add heat and smokiness to the chutney. This chutney pairs perfectly with grilled meats like lamb chops and chicken malai tikka. Sometimes, we also enjoy it as a light and refreshing dip with some chips. The possibilities are endless.
Why you’ll love this recipe
No-fuss recipe - This chutney requires only simple seasonal ingredients, three steps, and 15 minutes to make. The perfect recipe for any occasion - This recipe is a wonderful addition to any menu. Serve it as a dip, a side for your favorite entrees, snacks, appetizers, or even a spread on a sandwich. Suitable for various diets - This is a fantastic addition to a vegetarian, vegan, and gluten-free menu. Low-calorie recipe - This raw mango chutney recipe is a great low-calorie way to add flavor to a meal.
Ingredient notes
Mangoes - Traditionally, this chutney is made with raw green mangoes, but those can be difficult to source, so I use regular store-bought, slightly underripe mangoes. Mint & Cilantro - These herbs add a fresh, crisp flavor to the chutney recipe. Red onions - These add a slightly sharp taste to the chutney without being too overpowering. Dry red chilies - I like to use these for their slightly smoky flavor, enhanced after the chilies are toasted and ground. Cumin seeds - Freshly toasted and ground cumin seeds are well worth the extra 1-2 minutes it takes to prepare them. Amchur powder - This is dried mango powder, which adds an authentic sour flavor to this chutney, making it taste just like chutney made with raw green mangoes. Lemon - This helps add necessary tanginess to the chutney. Salt and sugar—Used in a small quantity, these two ingredients help balance the flavors of this recipe’s other ingredients.
Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.
Substitutions & variations
Use green chilies - Add serrano or jalapeno peppers instead of dry red chilies. Add some coconut - A tablespoon of desiccated coconut will add a tropical flavor to this recipe. Add some vinegar - Add a tablespoon of vinegar if you don’t have amchur powder.
Step-by-step instructions
Expert Tips
For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, please don’t forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank you!
