Raw Mango Mint Chutney

25 Jun

Raw mango mint chutney (traditionally “aam pudina chutney”) is a tasty tangy herby condiment served with Indian meals or as a sandwich spread for breakfast. This chutney combines the cooling properties of raw mango (kaccha aam) and mint leaves (pudina), with some coriander leaves (dhania) thrown in. When summer approaches and raw seasonal mangoes abound, this chutney is a lovely treat.

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Pick the freshest ingredients for mango mint chutney: firm and lush green mint and coriander leaves; discard any leaves that are wilting or blackening. Pluck and leave out mint stems (some tender coriander stems are fine to retain). Choose a smooth, unspotted raw mango.

Ingredients:

[Serves 4]

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Raw mango – 200 grams (about 1/2 of a large Totapuri mango)
Mint leaves – 1 packed cup of plucked leaves
Coriander leaves – 1/2 packed cup of plucked leaves
Green chilies – 2
Sea salt* – 1/4 teaspoon or to taste (buy here)
Black salt (optional**) – 1/4 teaspoon or to taste (buy here)
Sugar – 1/2 teaspoon

Equipment: chutney grinder / blender

*If you don’t have sea salt, use regular table salt. The quantity of salt and sugar will vary depending on the sourness of the raw mango. Taste and adjust.
**If not using black salt, increase the quantity of sea salt/regular salt.

Raw Mango Mint Chutney Ingredients: Pudina, Dhaniya, Kachcha Aam, Mirch

In the picture above, clockwise from top-left: mint leaves, coriander leaves, raw mango, green chilies.

How To Make Raw Mango Mint Chutney:

Peel raw mango, cut the flesh into cubes.

Cut off the top of green chilies. Deseed if you prefer the chutney milder.

Wash and roughly chop mint and coriander leaves.

Put the raw mango cubes, green chilies, mint leaves, coriander leaves in a chutney grinder.

Grind all the ingredients together.

Raw Mango Mint Chutney in Grinder

Add sea salt, black salt, sugar to taste.

Grind again. Taste and adjust the salt and sugar.

Raw mango mint chutney is ready to serve. Best when fresh. Refrigerate if you need to store for later; finish up the chutney within 2-3 days.

Raw Mango Chutney with Mint

Serving Suggestions:

Some pairing ideas for raw mango mint chutney:

on the side with rice and dal
dip for fried snacks such as vegetable pakoras, masoor dal fritters, potato wedges
topping for simple boiled veggie / legume dishes such as rajma chaat, boiled peanuts, dry moong dal.

Raw Mango Mint Chutney - Spoonful

FAQ:

Q. Can I make this chutney without coriander leaves?

Ans: Yes. I prefer the chutney with fresh coriander leaves to balance the taste of mint leaves; feel free to leave it out if you wish. Adjust the salt and sugar accordingly.

Q. Can I make mango and mint chutney with ripe mangoes?

Ans: I wouldn’t make a salted mint/coriander-based chutney with ripe mangoes. I would instead make mango raita or a dessert. Check out our mango recipe collection for ideas on what to do with ripe mangoes.

Q: Why did my chutney’s color turn blackish?

Ans: A few possible reasons –

The mint and coriander leaves had some blackening to start with. Ensure you use the freshest, greenest possible leaves.
Grinding generates heat which can change the color of the chutney. To preserve the green, use herbs straight from the fridge and don’t blend for too long.
If the chutney was green when just ground and changed color after being stored, then an important thing to note – some darkening due to oxidation is normal. To delay this darkening, store the chutney in an airtight container. Refrigerate, only take the chutney out when you want to serve it and put it back into the fridge immediately.

Q. How long can raw mango and mint chutney be stored?

Ans: The chutney can be stored in the fridge for 2-3 days. It is best eaten freshly ground – its flavors and colors gradually fade with storage.

Related Recipes:

For another raw mango-mint combo, try the delicious drink aam panna (green mango panna).

Looking for more green dip recipes? Try the classic coriander chutney, cherry tomato and coriander chutney, mint and yogurt dip.

Interested in ripe mango-based chutneys? See these recipes: sweet mango chutney, ginger-jaggery chutney with mango chunks.

See our mango recipe collection, with recipes organized by recipe type (dessert, chutney, breakfast, etc.) and mango ripeness (ripe, semi-ripe, raw).

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