Green mango chutney

Homemade mango chutney that’s sweet, spicy and tangy. Eat it with chicken, fish or shrimps! Tastes great as a side with rice and curry, too.

closeup view of homemade mango chutney in a glass jar

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 chutney! Made of unripe (green) mangoes, and a few simple spices, this is a quick and easy mango chutney that is all-natural. So HEALTHY, so TASTY!

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 a week or can be frozen for up to a month.

This recipe is based on the south Indian green mango chutney, also called “mango pachadi“, with my own twist.

The traditional mango pachadi is a must-have side dish served with rice and curry on special occasions like the 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 green mango chutney!

homemade mango chutney in a glass jar

what you need for green mango chutney

There are many recipes out there that call for onions, garlic or even ripe mangoes. But this authentic mango chutney recipe uses just ginger, turmeric and green chilies along with jaggery. I’ve replaced green chilies with chili powder and skipped the tempering with mustard and curry leaves.

unripe mangoes – partially ripe mangoes may also be used. In that case, reduce the amount of jaggery/ palm sugar. You don’t want the chutney to be too 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 – the ginger and palm sugar is always a winning flavor combo.

spiceschili 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 mango chutney

(printable recipe card at the end of post)

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 mango chutney that can be used in so many different ways.

what to eat mango chutney with

Eat with tandoori chicken.

Serve as a side dish with rice and easy chicken curry.

Use as a dipping sauce for salmon kabobs or veggie sticks.

Tastes great with fried prawns/ shrimps. (Substitute the chutney for the yogurt sauce)

Top off your tacos, paneer rolls or veggie wraps for that EXTRA taste.

In the mood for a low carb meal? Try the chutney with masala chicken cauliflower rice.

Do what I’m doing right now: Spread on your toast for a quick, satisfying breakfast or snack.

closeup view of homemade mango chutney in a black ceramic bowl

Reasons you’ll love this green 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 rolls on a black plate with mango chutney and veggies

Paneer kathi roll recipe with an easy paneer masala filling, crunchy veggies and mango chutney. A healthy, delicious paneer recipe for a quick dinner!

Have you tried any version of mango chutney with green mangoes? If you tried this recipe, please let me know how it turned out for you. I would love to hear from you.

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closeup view of homemade mango chutney in a glass jar

Green mango chutney recipe

Easy homemade mango chutney that needs only a handful of simple ingredients. Eat with rice and curry, chicken, fish or shrimps!
4 from 1 vote
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Course chutney, sauce, Side Dish
Cuisine Indian
Servings 2 cups
Calories 47 kcal

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)

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. 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 for a week. This mango chutney can also be frozen for upto a month.

Video

Notes

  1. 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.
  2. 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.
  3. 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. 
  4. Nutrition facts are based on the assumption that each serving equals 3 tablespoons.
Green mango chutney
Keyword Indian mango chutney, mango chutney, mango chutney recipe, mango relish
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