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The Green Mango Chutney, known as “Kairi Ki Chutney”, is a condiment or chutney that is made with raw mango, cilantro, mint, green chilies, and ginger.
Raw mango is slightly tangy and imparts amazing flavor and freshness to this chutney. This chutney can be served with appetizers, spread on a sandwich, drizzle some over wraps, or have it with some flatbread. This recipe is vegan and gluten-free.
GREEN MANGO CHUTNEY
Green mango chutney or as we call it “Kairi ki chutney” in Hindi is a delicious, lip-smacking chutney from Indian cuisine. This chutney is made with the same ingredients as popular green chutney, but with the addition of green mango. Green mango is a key ingredient in this chutney.
This chutney is our summer favorite. I often make this chutney when fresh green mangoes are in season. It can be served with pretty much anything and everything. I like to serve this chutney with my favorite Jowar Bhakri (Sorghum flour flatbread) or Bajri Bhakri (Millet flatbread).
You can also serve this chutney with Indian appetizers such as Samosa, Pakoras (fritters), Dahi vada, or even goes well with chaat recipes such as Ragda Patties, Pani Puri, Bhel Poori, Sev Poori, Aloo Tikki.
There are many ways you can make this chutney. The proportion of green mango, cilantro, green chili, and lemon juice may be adjusted as per taste. Green mango is slightly tangy and can be used as little or more depending upon the taste. Cilantro adds freshness to the chutney.
Some people prefer it mildly spicy, while others prefer it hot. Add green chili as per taste. Lemon juice is added to balance all the flavors and for some tangy flavor. It helps preserve the green color of the chutney.
I love to have chutneys at all times in my home, be it sweet and tangy Imli Ki Chutney (Tamarind Chutney) or Green chutney. These two chutneys are a must-have in my family. These chutneys come in handy for making a variety of Indian recipes.
Chutneys and pickles are a must-have in an Indian family. Our meals are incomplete without these flavorful, tangy, sweet, and spicy chutneys and/or pickles.
INGREDIENTS FOR GREEN MANGO CHUTNEY
green mango – is the star ingredient of this dish. Fresh or frozen, green mango can be used.
I buy fresh green mangoes when they are in season. Peel, remove the seed and chop them into chunks. Freeze them in Ziploc bags. It is convenient to have some in your freezer. I add it to curries, dals, chutneys, and many more dishes.
cilantro – use fresh cilantro for best results; do not discard the cilantro stems, use them, they have the most flavor
mint – in summers my backyard is filled with mint. I love to add mint to the chutney for the freshness. You can skip mint if desired.
Did you know, you can air-dry the mint leaves, and store them in an air-tight container. The dried mint stays good for up to a year.
green chili – hot green chili (Thai peppers or serrano pepper), adjust to taste
ginger – fresh ginger; use organic ginger for best results
lemon juice – freshly squeezed lemon juice
Pic Shown: Green Mango Chutney
HOW TO MAKE GREEN MANGO CHUTNEY
I used around half medium-size raw mango for this recipe. Peel, and chop the mango into chunks.
About one bunch of cilantro (around 2 cups) and a cup of mint leaves. Wash the cilantro thoroughly, and use leaves and tender stems for making the chutney.
Pick the mint leaves, do not use the mint stems for the chutney.
Most Asian / Indian grocery stores carry fresh green mangoes during the summers. You can use the frozen green mango for this chutney.
Add the green mango, cilantro, mint, green chili as per taste, ginger, lemon juice, and Pink Himalayan Salt Grind to a smooth paste, add water as needed, around 1-2 tablespoons for grinding.
Adjust the seasoning – salt and lemon juice as per taste. Mix well and store it in an air-tight container in the refrigerator. Enjoy this refreshing and flavorful green mango chutney with your favorite dish.
DIRECTIONS FOR GREEN MANGO CHUTNEY
Peel, discard the seed and chop the green mango into chunks. I used about half medium-size green mango for this recipe. Adjust the quantity as desired.
Wash a bunch of cilantro and leave it in the colander for 5 minutes to drain any excess water.
Discard any hard, woody stems/stalks and chop the cilantro (leaves and stem).
Pick mint leaves, wash and set them aside.
Add all the ingredients – chopped green mango, cilantro, mint, green chili, ginger, freshly squeezed lemon juice, and Pink Himalayan Salt to a blender or a food processor.
Blend it to a smooth consistency, and add very little water as needed for grinding.
Transfer the chutney into a serving bowl, and adjust salt and lemon juice as per taste.
Serve this refreshing Green Mango Chutney with your favorite dish. Enjoy!!
Pic Shown: Green Mango Chutney
TIPS FOR DELICIOUS GREEN MANGO CHUTNEY
Buy green, unripe mangoes that are dark green and firm to touch.
Green mango adds flavor and tanginess to the chutney. The tanginess of the mango depends upon how unripe the mango is. Adjust the quantity of mango as per taste.
I like to use the cilantro leaves and tender stems as well in this chutney. I think the stems pack a lot of flavor and nutrient value into this chutney.
Green chili adds heat to this chutney. For milder flavor reduce green chili.
Lemon juice adds a nice refreshing flavor and helps in preserving the green color of the chutney. It helps keep chutney fresh for longer.
Use chilled water or ice cubes for blending the chutney. It helps retain the vibrant green color.
FREQUENTLY ASKED QUESTIONS
HOW TO THICKEN THIS CHUTNEY
The following ingredients can be used to thicken the chutney if it turns out to be too runny.
roasted chana dal, hulled
roasted peanuts, hulled
nuts of your choice – walnuts, pecans
roasted sesame seeds, white
sattu (roasted gram flour)
Grind 1-2 teaspoons of lentil or nuts, separately and then blend it with the chutney. This will immediately soak up any extra moisture in the chutney. No need to grind the sattu, as it is already ground to fine powder, just mix it with the chutney, and it will help absorb any extra moisture.
HOW TO STORE GREEN MANGO CHUTNEY
Store it in an air-tight glass container, to prevent any discoloration of the chutney. Avoid any metal containers, as the lemon juice in the chutney, might react with the metal, leaving an undesirable taste, and flavor.
Salt causes greens to lose moisture quickly, which causes the color to fade. Just before serving, add salt to the chutney.
This chutney stays fresh for 2-3 days in the refrigerator.
You can freeze this chutney for up to a month. Store it in a freezer-safe container or a Ziploc bag.
You can freeze it in an ice tray, for smaller portions. Remove the frozen chutney cubes from the ice tray. Store the cubes in a Ziploc bag or freezer-safe container. Defrost the chutney in the refrigerator and use it as needed.
HOW TO GET VIBRANT GREEN COLOR IN THIS CHUTNEY
The key to a luscious, green color is lemon juice. Using lemon juice preserves the vibrant, green color of the chutney and prevents any discoloration.
When grinding the chutney, it is important to add lemon juice. Even a small quantity of lemon juice helps prevent discoloration. Later you can add more lemon juice to your liking.
WHAT IS THE CONSISTENCY OF THIS CHUTNEY LIKE
The consistency of the chutney depends upon personal choice. I prefer smooth, thick consistent chutney. Feel free to grind it to the desired consistency.
Smooth consistency chutney is easy to spread on a toast or a sandwich.
Goes great with appetizers, chaat recipes, or drizzle it in the wraps.
HOW TO GET SMOOTH CONSISTENCY CHUTNEY
Discard woody/tough stems. You can save these and use them to make vegetable stock. I prefer tender stems/stalks in the chutney, adds a lot of flavors.
The key to a smooth consistency chutney is to gradually add water (liquid) as needed. Start with about a tablespoon of water and add more as needed.
The lemon juice helps with the grinding.
A good blender helps grind the chutney perfectly.
CAN I USE FROZEN GREEN MANGO
Yes, you can. Some of the Asian/Indian grocery stores, do carry frozen green mango. You can find it in the freezer section.
SUBSTITUTE FOR LEMON JUICE
Lime juice works great in this recipe. Adjust the quantity as needed.
The color of the chutney will vary depending upon the ingredients used.
HOW TO SERVE GREEN MANGO CHUTNEY
This green garlic chutney makes an amazing condiment to any side dish or appetizer. I like to serve this chutney along with some Avocado Bhajri Bhakri, Jowar Bhakri, or with some plain or stuffed paratha.
Spread it on a sandwich, and serve it along with some aloo tikka, samosa, pakoras, and different chaats – Ragda Patties, possibilities are endless.
Instead of coconut chutney, serve this green mango chutney with dosas and idlis. It tastes amazing!! It goes well with any savory dish, meat, or vegetarian.
Pic Shown: Green Mango Chutney
TRIED THIS RECIPE?
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Coriander Mint Chutney[Dhaniya Pudina Chutney]
Imli Ki Chutney[Sweet & Tangy Tamarind Chutney]
Green Mango Chutney
- 1/2 cup green mango, peeled and chopped; fresh or frozen
- 2 cups cilantro
- 2-3 green chili (Thai peppers or serrano pepper; adjust to taste)
- 1/2 inch ginger
- 1/2 tablespoon fresh lemon juice
- 1/4 teaspoon Pink Himalayan Salt; adjust to taste
- 1-2 tablespoon chilled water, as needed, for grinding
- salt to taste
DIRECTIONS FOR GREEN MANGO CHUTNEY
- Peel, discard the seed and chop the green mango into chunks. Note: I used about half medium-size green mango for this recipe. Adjust the quantity as desired.
- Wash a bunch of cilantro and leave it in the colander for 5 minutes to drain any excess water.
- Discard any hard, woody stems/stalks and chop the cilantro (leaves and stem).
- Pick mint leaves, wash and set them aside.
- Add all the ingredients – chopped green mango, cilantro, mint, green chili, ginger, freshly squeezed lemon juice, and Pink Himalayan Salt to a blender or a food processor.
- Blend it to a smooth consistency, and add very little water as needed for grinding.
- Transfer the chutney into a serving bowl, and adjust salt and lemon juice as per taste.
- Serve this refreshing Green Mango Chutney with your favorite dish. Enjoy!!
- Tips For Delicious Green Mango Chutney
- Frequently Asked Questions