This vibrant and spicy green mango chutney recipe is made using raw mangoes, garlic, green chilli and mint. It's spicy and tangy, making it the perfect condiment for Indian meals.

raw mango chutney served in a small clay bowl on the table.

Green mango chutney is also known as raw mango chutney, kairi dhaniya chutney, kacche aam ki chutney or kacchi keri ni chutney in Gujarati.

It requires only a few ingredients, is very easy to make and is oil-free, vegan and gluten-free.

It is a little bit unique in that it isn't a super sweet mango chutney like aam ki launji or keri murrabo. Instead, it is a totally no cook recipe and has spicier and tart flavours. Unlike the other chutneys, it has a shorter shelf life and is best enjoyed the day it is eaten.

You must use an unripe mango for this recipe to get the characteristic tanginess that this chutney requires.

I also love this red raw mango chutney made with red chili powder. Another great no-cook recipe is this guava chutney and kachi keri kanda nu kachumber.

Ingredients

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

Raw mango - peeled and cubed

Fresh ginger

Garlic cloves

Green chilies - add more or less chilli based on your spice preference.

Fresh coriander leaves (cilantro)

Fresh mint

Sugar - white sugar helps make the flavours pop. You can alternatively use jaggery but it does change the flavour slightly

Lemon juice - fresh or bottled. Alternatively use lime juice.

Salt to taste

Optional to thicken you can add desiccated coconut

A small bowl of green mango chutney placed on a wooden tray.

How to make Green Raw Mango Chutney

Wash the raw mangoes and wipe dry.

Peel the mango using a sharp knife and cut the mango flesh away from the core. Chop the mango pieces a bit smaller so that they easily blend.

Prepare the remaining ingredients.

Place all the ingredients into a blender.

Add a little water or ice cubes and blend until you get coarse paste.

Give it a taste taste and stir in any extra lemon juice or salt as required.

Transfer chutney into a bowl and serve.

kacche aam ki chutney ingredients like raw mangoes, ginger, chilli and sugar in a bowl.

A female hand is taking out kairi dhaniya chutney from the blender jar using a spoon.

Pro Tips

Use freshly bought ingredients for the best flavour.

Instead of water, use ice cubes which keep the colour super vibrant.

You may need to push down the herbs so that they make contact with the blender blade.

If your ingredients are wet, you may find that you do not need extra water and the chutney will thin down itself.

Prepare the chutney just before serving to enjoy it at its freshest.

To make this jain, skip the garlic and ginger.

Serving suggestion

This raw mango chutney recipe makes a great accompaniment to so many dishes. It is a great side dish to Gujarati shaak (curries). I love it with khatta dhokla.

You can also serve it with samosa, pakora, idli or dosa. It's great with paneer tikka.

For something a bit alternative, spread it in sandwiches with cheeses or wraps and top with kachumber.

Storage

Green mango chutney will keep in the refrigerator for up to 2 days in jars or airtight containers, after which it will loose its freshness.

You can freeze this chutney in freezer proof bags or containers and store for up to 3 months. Note that on thawing, the flavors and textures will change and will not taste as good as fresh.

kacchi keri ni chutney in a small bowl with a spoon.

Other chutney recipes

Gujarati Lasan ni Chutney

Red Garlic Chutney

Green Mint and Coriander Chutney

Fafda Chutney (Besan Chutney)

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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