Green mango chutney (easy 5-ingredient recipe)

This recipe shows you how to make mango chutney easily at home with minimum ingredients. This chutney is made of unripe or semi-ripe mangoes and is sweet, spicy and tangy. A perfect side dish to eat with your roast chicken or fish. Tastes great as a side with rice and curry, too.

closeup view of homemade raw mango chutney in a glass jar.

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

If you’re wondering what to do with unripe mangoes, here 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, also called “mango pachadi“, with a modern 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 sweet and tangy green 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!

homemade mango chutney in a glass jar.

Ingredient notes

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. This is one of the best recipes that can be made from raw mangoes.

Unripe 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.

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.

Step by step instructions

(You can find the exact measurements and instructions in the 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 mango chutney that can be used in so many different ways.

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.
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.

closeup view of homemade mango chutney in a black ceramic bowl.

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.

(Source)

Reasons you’ll love this unripe 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.

More side dishes

closeup view of homemade green mango chutney in a glass jar.

Easy green mango chutney recipe

Find out how to make green mango chutney easily at home with minimum ingredients. This chutney is made of unripe or semi ripe mangoes and is sweet, spicy and tangy. A perfect side dish to eat with your roast chicken or fish. Tastes great as a side with rice and curry, too.
4.67 from 3 votes
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 well for 2 weeks. 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 (easy 5-ingredient recipe)
Keyword how to make green mango chutney, Indian green mango recipes, raw mango chutney, unripe mango chutney recipe, unripe mango recipes

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– Sheeba.

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6 thoughts on “Green mango chutney (easy 5-ingredient recipe)”

  1. 5 stars
    Thanks, loved how simple it was to make, and the taste amazing. I used my red chilli’s. still works great

  2. Iain K CruickshankkI

    5 stars
    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!!]

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