Sweet, spicy and tangy green mango chutney! This recipe shows you how to make raw mango chutney easily at home with just 5 ingredients. It is a perfect side dish to eat with your roast chicken or fish. Tastes great with rice and curry, too!
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I love this recipe and made one version with paprika and the other with chili. Both were delicious.
SANDRA
What is green mango chutney?
It’s a sign of spring when we see mangoes start piling up at the markets and prices begin to drop. That’s when you dream of this mango ginger chutney!
Made of unripe (green) mangoes, and a few simple spices, this is a quick and easy chutney that is all-natural. Similar to my no-oil avocado chutney and creamy avocado green goddess dressing.
You don’t even need a blender to make this green mango chutney!
If you’re wondering what to do with unripe mangoes, this is an easy side dish that goes with most of your mains- meat, fish or vegetarian meals like rice and curry.
This recipe is based on the South Indian green mango chutney with ginger, also called “raw mango pachadi“, with a modern twist.
The traditional raw mango chutney is a must-have side dish served with rice and curry on special occasions like Tamil New Year’s Day. It symbolizes the year ahead that would be memorable, (sweet, spicy or may turn sour sometimes!) preparing you for the best and warning you of the worst.
But you don’t have to wait for special occasions. Make any occasion special with this sweet and tangy raw mango chutney!
QUICK TIP: If you’re left with more raw mangoes than this recipe requires, make this vibrant lentil salad with turmeric, another Indian recipe with unripe mangoes. You’ll fall in love with green mangoes and will never regret cutting a mango and realizing it has not ripened enough!
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Ingredient notes
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
There are many recipes out there that call for onions, garlic or even ripe mangoes. But this authentic green mango chutney recipe uses just ginger, turmeric and green chilies along with jaggery. This is one of the best recipes that can be made from raw mangoes.
Green mangoes – They are naturally tangy which is balanced by palm sugar; semi-ripe mangoes may also be used. In that case, reduce the amount of jaggery/ palm sugar by 1 or 2 tablespoons, unless you want the chutney to be very sweet.
Jaggery or palm sugar – To make the chutney FINGER-LICKING sweet and sticky. The chutney gets its characteristic flavor and texture from the palm sugar. Brown sugar can be substituted but there’ll definitely be a change in flavor. Also, jaggery/ palm sugar is the most unrefined form of sugar, so lesser evil! (source)
Ginger – Ginger and palm sugar is always a winning flavor combo.
Spices – Chili powder for a spicy kick and turmeric for the earthy flavor and bright yellow color. Turmeric also enhances the health benefits of the chutney.
How to make green mango chutney-step by step
(You can find the exact measurements and instructions in the printable recipe card at the end of this page.)
Once you have all the ingredients, the cooking part is extremely simple. You don’t even have to dice the mangoes into equal pieces. (yet another reason to love this recipe!) Peel and roughly chop them, add all ingredients (except palm sugar) and boil with water until the mangoes turn mushy.
If you want the chutney to be smooth, let it cook more, until the mango bits are mashed completely. Personally, I love the chewy mango bits in the chutney, so I leave it chunky.
Add jaggery/ palm sugar and simmer until the jaggery dissolves and the chutney comes together and starts sticking to the pan. Remove the chutney from heat, cool and store in a jar.
Congratulations! You’ve just made 2 cups of the awesome homemade green mango chutney that can be used in so many different ways.
Making it for a crowd
This recipe for green mango chutney can be easily scaled up or down. Use the slider that will appear if you hover your mouse over the number of servings in the recipe card below.
Common questions
How long does this mango chutney last?
This recipe makes about 2 cups of chutney and can be easily multiplied to make a huge batch and store. It keeps well in the fridge for 2 weeks or can be frozen for a month. Store in an airtight jar and use a clean dry spoon.
What do you eat raw mango chutney with?
Eat with tandoori chicken or baked chicken legs with olive oil.
Serve as a side dish with rice and easy chicken curry.
Use as a dipping sauce for salmon kabobs or veggie sticks.
Pair this sweet and spicy chutney with tandoori fish for a delicious seafood dinner.
Tastes great with fried prawns/ shrimps. (Substitute the chutney for the yogurt sauce)
Top off your paneer rolls or veggie wraps for that EXTRA flavor.
Looking for a low-carb meal? Try the chutney with masala chicken cauliflower rice.
Drizzle on your favorite salad like chickpea salad or beet orange salad.
Or you can do what I’m doing right now: Spread on your toast for a quick, satisfying breakfast or snack.
Are green mangoes safe to eat?
Green mangoes are not only safe to eat but highly nutritious. They are rich sources of vitamin C, Vitamin A, calcium and magnesium among other nutrients. They also contain pectin, all of which improve your gut health. Unripe mangoes are even recommended to pregnant women as a safe remedy for morning sickness.
Health benefits of green mangoes
- Helps weight loss: Raw mango boosts your metabolism thus helping you burn more calories. They are also lower in calories.
- Prevents dehydration: Raw mango replenishes the reserves of sodium chloride and iron which are known to leak out through sweat.
- High in fibre: Getting enough fibre every day will boost your immunity, lower hypertension, and keep your colon functioning well.
- Treats stomach disorders: Raw mango treats a variety of stomach problems like constipation, bloating, chronic dyspepsia, indigestion, and even cures morning sickness.
- Detoxifies your liver: Raw mango cleanses the liver and promotes the secretion of bile acid.
- Promotes gut health: Raw mangoes are high in Vitamin C, Vitamin A, calcium, and magnesium which are useful for releasing toxins from your body and promoting healthy bowel movements in the process.
- Improves heart health: Raw mangoes are high in niacin which is responsible for regulating your cholesterol levels and boosting your blood circulation.
- Good for your teeth: They eliminate bad breath, prevent bleeding of the gums, and also minimize the risk of tooth decay.
- Good for your skin and hair, since they are high in Vitamins C and A.
- Prevents macular degeneration: Raw mangoes contain an antioxidant known as zeaxanthin which is required for optimal vision health.
Reasons you’ll love this raw mango chutney
- 4 simple ingredients, nothing fancy.
- Healthy with the goodness of green mango and turmeric.
- It’s a one-pot dish, so cleaning up is easier.
- There are many different ways to eat this mango chutney.
- One of them is the paneer kathi roll.
Paneer kathi roll recipe with an easy paneer masala filling, crunchy veggies and mango chutney. A healthy, delicious paneer recipe for a quick dinner!
Other ways to serve this mango ginger chutney
Use this sweet and spicy chutney for variation instead of green mint chutney as a side for tikka, tandoori and kababs like
- Tandoori chicken tikka
- Tandoori roast chicken legs
- Salmon kebabs
- Tandoori salmon
- Hariyali paneer tikka
- Tandoori prawns
Use this mango ginger chutney instead of mint chutney in chicken tikka rolls.
You can also use drizzle a few spoons of this raw mango chutney on tandoori paneer salad, in addition to the yogurt dressing.
Have you tried any version of mango chutney with green mangoes? I would love to hear from you.
More side dishes
Click here for more side dishes.
More sauces and chutneys
Creamy Harissa Dip with Yogurt and Tahini
Silken Tofu Pasta Sauce
Easy Sweet Onion Dressing for Salad
Easy green mango chutney recipe (5 ingredients!)
Ingredients
- 2 mangoes medium-sized, unripe or partially ripe
- 1 teaspoon ginger grated
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt
- 5 tablespoons crushed jaggery/ palm sugar reduce a tablespoon or 2 (according to taste) if using partially ripe mangoes (note 3)
STEP BY STEP IMAGES
Scroll back to find detailed recipe photos!
Instructions
- Peel the mangoes and roughly chop or dice the mangoes. (note 1)
- Add grated ginger, chili powder, turmeric and salt to the mangoes with 1 1/2 cups of water in a deep pan or wok pan. Cover and bring it to a boil, then simmer until the mangoes turn mushy. (note 2)
- Add crushed palm sugar and stir for 5 to10 minutes more until the jaggery melts and the chutney starts sticking to the pan.
- Let the chutney cool. Transfer to a jar and store in the refrigerator. Keeps well for 2 weeks. This mango chutney can also be frozen for upto a month.
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Notes
- You don’t have to dice the mangoes into equal pieces. Rough chopping will do. Although, smaller the pieces lesser would be the cooking time.
- If you want the chutney to be chunky, simmer only until it starts getting mushy and proceed to step 3. If you want it smooth, cook until the mango bits get completely mashed.
- Jaggery (palm sugar) has a distinct flavor that gives this mango chutney its characteristic taste. But if you can’t find palm sugar, the closest substitute would be brown sugar.
- Nutrition facts are based on the assumption that each serving equals 3 tablespoons.
★★★★★Did you try this recipe? Please give a star rating in the comments below ★★★★★
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I made it today tried it warm too impatient to wait, nice and spicy. I’m the only one that will have it, as my husband doesn’t like chutney. All the more for me.
Haha, that’s what my daughter does, too! I make the chutney almost every week, but she never gets bored and wants all of it every single time.
Thanks for making it and appreciating 🙂
Would this chutney freeze? I have a glut of mangoes from my tree
Hi Sarah,
Thanks for stopping by. Yes, absolutely! You can freeze it for a month. Store in airtight containers. I recommend you thaw it overnight in the fridge before reheating, so you won’t lose the texture.
I love this recipe and made one version with paprika and the other with chili. Both were delicious. Thank you so much for sharing your recipes. But why don’t they store? My mango tree has dropped so many green mangos in the wind and rain this week I would like to make a large batch for our food store. Isn’t there enough sugar to act as a preserve?
Hi Sandra,
Thank you for visiting and taking the time to comment 🙂 You’re right, I’ve limited the amount of sugar for low calories. This is also the right amount of sweetness for the recipe. As I had mentioned in the post above, this chutney keeps well for 2 weeks in the fridge. You can stretch upto 4 or 5 weeks if handled well. (I’m sure you know: using dry jars with airtight lids, clean and dry spoons, etc.) But this recipe is not suitable to be stored out of the refrigerator, unless you’re planning to add more sugar. You can try it and let me know!
Thank you so much for getting back to me Sheeba. I will give it some thought. Perhaps I will give away the extra jars to friends and neighbours and share our unexpected harvest. That way nothing will go to waste andcwe can all enjoy your wonderful recipe.
That’s very nice of you, Sandra!
Btw, you can use raw mangoes in salads like this red lentil salad . You can also pickle the mangoes. If you want the recipe, here it is: gooseberry pickle . Just replace the gooseberries with diced raw mangoes.
I’m still in the middle of making this, but I have swapped the water for vinegar so that it keeps on the shelf. I hope. The other option would be to water bath it once you’ve finished. It should be acidic enough to preserve this way.
Yes, it sure will! However, it would be more tangy than sweet, if you’re okay with that 🙂
Sorry this recipe didnt work for me, ended up with burnt mangoes! (despite topping up with lots of water, they just didnt melt down)
Hi El,
I’m sorry it didn’t work for you. I used raw Thai mangoes. The type of mangoes you used might be taking longer to cook and require more water. (next time you make the recipe, try dicing the mangoes into smaller pieces and if adding water, top up with boiling water.)
Hope this helps.
Please let me know if you still have problems.
Excellent recipe for mango chutney. Easy and quick to make with a very good flavour. Living in Thailand, this side relish goes extremely well with the spicy food which is a favourite here [and we have lots of mangoes!!]
Thanks, Iain. Yes, we eat this mango chutney with anything spicy!! And Thai mangoes…I looove them!
Thanks, loved how simple it was to make, and the taste amazing. I used my red chilli’s. still works great
Thank you! Glad you loved the recipe, Greg!
Nice and tangy . Had a subtle spicy touch to make it a great dip . Good one
Thanks Natasha. Yes I love it as a dip, too!