How to make Raw Mango chutney in 3 steps..

 

Zesty Delight: Raw Mango Chutney in Just 3 Steps

Raw mango chutney, or Kairi ki Chutney, is a vibrant and tangy Indian condiment that bursts with flavor. It’s the perfect sidekick for your summer meals, especially when mangoes are in season. Made with unripe mangoes, fresh herbs, and a blend of spices, this chutney pairs beautifully with rice, roti, snacks, and even sandwiches.

Here’s a simple and delicious recipe to make this refreshing chutney in just 3 easy steps.

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Ingredients:

• 1 medium-sized raw mango (peeled and chopped)

• 1 cup fresh coriander leaves (washed)

• 1/2 cup fresh mint leaves (optional but adds freshness)

• 2-3 green chilies (adjust to taste)

• 1 tsp cumin seeds

• 1-inch piece of ginger

• Salt to taste

• 1-2 tsp sugar or jaggery (balances the tanginess)

• 2-3 tbsp water (as needed)

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Step 1: Prepare the Ingredients

Wash all your herbs thoroughly. Peel the raw mango and chop it into small pieces. Roughly chop the green chilies and ginger. Make sure your coriander and mint leaves are free of thick stems to get a smooth chutney texture.

Step 2: Blend the Chutney

Add the chopped mango, coriander, mint (if using), green chilies, ginger, cumin seeds, salt, and sugar to a blender or chutney jar. Add a little water and grind everything into a smooth paste. Scrape down the sides and blend again if needed, adding more water only if necessary to reach the desired consistency.

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Step 3: Taste & Store

Taste your chutney. Adjust salt, sweetness, or chili if needed and give it one last blend. Pour it into a clean airtight container. You can refrigerate it for up to 4–5 days. The flavor deepens after a few hours of chilling, making it even better!

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Serving Suggestions:

• With hot parathas or stuffed rotis

• Alongside dal-chawal or khichdi

• As a dip for samosas, pakoras, or sandwiches

• Add a spoon to wraps or chaats for a tangy kick

Final Tip:

Raw mangoes vary in sourness. If your mango is very tart, balance with a little extra jaggery or sugar. You can also add a small clove of garlic for an earthy depth if you like.