Red Chilli, Raw Mango and Garlic Chutney

This fiery raw mango, red chili and garlic dip is packed full of flavour. It is spicy, tangy and sweet and tastes delicious with a variety of dishes.

Ready in less than 10 minutes, it's naturally vegan and gluten-free.

You just need 5 ingredients (plus salt and water) to make this red chilli, mango and garlic chutney. Every ingredient plays its part in this recipe - a bit like everyone doing their bit in a group project!

Unripe mango adds tang, raw garlic and red chilli powder bring the red hot heat and the jaggery pulls together all the flavours and gives this sweetness which complements the chutney so well!

Whenever we get unripe green mangoes from the grocery store, my Mum makes this chutney to go alongside Gujarati dhokla or thepla.

These pair great with ajwain paratha too alongside sabzi like aloo capsicum.

You can treat it as a spread, dip or sauce and use it in a variety of recipes. It would go great in a bombay sandwich.

This green raw green mango chutney is also made with unripe mango and has the addition of coriander, mint and green chillies. This guava chutney is prepared with similar ingredients.

Ingredients

Full ingredients with measurements are available in the recipe card below at the end of this post

Raw green mango - You must use an unripe mango for this recipe. Peel away the skin and chop into smaller pieces.

Red chilli powder - I use kashmiri chili powder because it has a vibrant red colour but isn't spicy. Use more or less based on your spice tolerance. Optionally soak dried red chillies in hot water for 30 minutes and use instead of red chilli powder.

Garlic cloves - fresh garlic is a must.

Cumin seeds

Jaggery - the addition of sweetness is what sets this chutney apart. I highly recommend you add the required amount of jaggery. Use sugar as an alternative but jaggery gives the best flavour.

Salt to taste 

Method

Place all the ingredients in a blender and add a little water.

Blend everything, adding more water if needed until you get a smooth dip.

Storage

Store leftovers in an airtight container or jar and keep in the fridge for up to 5 days in the fridge.

You can also freeze the chutney in freezer safe bags or containers for up to 3 months however the flavours will alter upon thawing.

Other Easy Chutney Recipes

Gujarati Lasan Ni Chutney

Onion Chutney

Fafda Chutney Kadhi

As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!

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Note:- This post was originally posted on March 11th 2017 but I have updated the post since with helpful content.