Raw Mango Chutney | Kachche Aam ki Chutney

Raw Mango Chutney | Kachche Aam ki Chutney

raw mango chutney

Raw mango or kachcha aam is a delightful fixture in most Indian kitchens in summer. This simple raw mango chutney is tangy, spicy and delicious. I normally make a large lot which stays in the fridge. Have it with your lunch or dinner or along with your snacks or breakfast. It is versatile and goes with a lot of things. It is quite yummy in bread sandwiches too. It hardly needs about 5 minutes to prepare including the peeling and chopping work. In summer, the mint and the raw mango help to keep the body cool. But my purpose of making it regularly is its delightful taste.

Raw Mango Chutney | Kachche Aam ki Chutney
Prep time
Total time
This is a delightfully tangy raw mango chutney with the flavours of raw mango and mint. Lip smackingly tasty and versatile.
Recipe type: Chutney
Cuisine: North Indian
Serves: 1 bowl
  • 1 raw mango (it must be firm)
  • 3-4 green chillies (less or more as per taste)
  • 1 cup coriander leaves
  • ½ cup mint leaves
  • 3-4 cloves garlic (optional)
  • salt (or black salt) about 1 tsp. or as per taste
  • a pinch of sugar
  1. Peel the raw mango and chop into cubes.
  2. Chop coriander leaves, mint leaves and chillies.
  3. Take all the ingredients in a chutney jar or small blender.
  4. Add just 1-2 tbsp. of water to help in blending.
  5. Blend to a fine chutney. Taste and adjust salt if needed.


Mango chutney

Peel the raw mango and chop it roughly into pieces. Wash the coriander leaves, mint leaves and green chillies. Chop them coarsely. Take all the ingredients in the blender. Add just about 1-2 tbsp. of water.

Mango chutney

I don’t like my chutneys runny but if you do you can add more water. Now blend till blended well. If you have the old-fashioned sil batta or grinding stone then use it. The chutney is way tastier when prepared on that.

Take it out in a bowl and serve with your favorite tikkis, vadas, fries etc.

raw mango chutney
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12 thoughts on “Raw Mango Chutney | Kachche Aam ki Chutney

  1. Oh, this sounds so yummy. Will definitely try this.
    I make two kinds of chutney pretty much every week – coconut and mint-coriander chutney (without the raw mango), and in sufficient quantities to enjoy with pretty much every meal 🙂 I generally use amla or amchoor to give the chutney more tangy taste. Big fan of chutneys, because of the way they spruce up a simple meal or a simple sandwich.

    1. Hope you enjoy the chutney. I have another recipe for raw mangoes just below this post. That is aam panna. That is a lovely, refreshing drink for summer. But this chutney with its tangy heat is just bliss. 🙂

  2. Just done gulping the last morsel of that Rachna 🙂
    Love it for the smell of mint and that khatta taste of ambiya..Its my first visit here on your cooking blog .I’ll definitely spend more time here some day 🙂
    .. and sorry for this gap dear..A real tough phase with kids at home and network giving problems…’ vacation’ is getting synonyms with ‘ piling up’ of things!:(
    Hope you’ll understand and be patient and as loving as you already are 🙂

    1. Arre, no issues dear. I have been offline for entire April so far myself. Vacation and kids at home. Don’t worry. 🙂 Always love hearing from you. Take care.

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