Served as an accompaniment with most Indian snacks and meals, chutney is a staple in most households. For as long as I remember, I’ve always seen a jar of green chutney in our fridge. As soon as it is about to finish a new batch is made. Whether it is just a paratha or a complete meal, a little drop of chutney in the plate would add the “aha” factor in the food.
In Indian cuisine, when we say green chutney, it is mostly coriander chutney. Apart from fresh coriander leaves, the second key chutney ingredient is the one which brings the tanginess. It can be lime juice, it can be tomatoes and when in season raw mangoes. Raw mangoes are my preference.
With lime juice you need to be careful with the quantity as it can quickly become sour and bitter. Tomatoes need to be added in much larger quantities to get the same tanginess. Raw mangoes are perfect for chutneys. If I don’t have raw mangoes, I use a combination of tomatoes and lime juice.
This year, we had a bumper season with a lot of raw mangoes in our tree and I have already stored some raw mango cubes in the freezer for future chutney batches! 🙂
Coriander and Raw Mango Chutney
Ingredients (1cup = 240ml; 1tbsp = 15ml; 1tsp = 5ml)
- 1 bunch fresh coriander leaves about 3 cups chopped
- 1 raw mango about 1 cup chopped
- 1 inch ginger
- 1 green chili
- 1 tsp black salt or to taste
- 1 tsp roasted cumin powder
- Wash and roughly chop the coriander leaves. I would remove any particularly thick stem but otherwise the whole coriander stalk can be used in the chutney.
- Peel and cut the raw mango flesh. Remove the seed. Peel and roughly chop the ginger and cut the green chili into 3-4 pieces.
- In a mixer jar, add all the ingredients with ¼ cup water and blend until smooth.
- Serve freshly prepared chutney with any snack as a dip or use as a spread for sandwiches. Or store in an airtight jar. It can also be added to curries or served as an accompaniment in any Indian meal.
- To store: Store in an air tight jar and keep refrigerated. Chutney stays well in the fridge for up to a week. It will darken in color with time but that’s okay. You can also freeze it in small batches and take out a small portion every time you need.
- Tip for Raw Mango Seed: You can discard the seed/stone of the raw mango but I keep it and use it for lentil curries while boiling the dal. It lends its tangy flavor to the dal and can be easily removed after boiling.
- Nutritional Information is the approximate information for ½ cup of 2 cups chutney.
Raw mangoes (also called green mango and kachchi kairee in Hindi) have a friendly tangy taste. To me it brings back memories of slices sprinkled with salt and red chili powder and enjoyed as is on a hot summer evening. The mango tree that we have in our home is of desi aam, a local mango variety which bears very small fruits and the ripe mango is not very sweet so we mostly pluck the mangoes when they are green and raw and use it for making kairi panna, pickles, and chutney. I also cut and freeze raw mango pieces so that I have it during winters to add to sambhar and chutney and sometimes also in lemonades!
Connect over Chutney Love!
I feel every cuisine has so many different kinds of “chutneys”! Wouldn’t our coriander chutney be a cilantro pesto in Italy? Or wouldn’t our onion-tomato chutney be a salsa in Mexico? Or wouldn’t we, in India, call babaganoush, eggplant chutney? 🙂
What is a your favorite chutney/dip? Do you like sweet ones or spicy ones? I really want to try so many different kinds of chutneys — even within Indian cuisine, there is so much to try but it will be great to learn and try recipes from outside of Indian cuisine too!
If you have a chutney recipe to share, I would love to know! Write in comments below or tag your picture with #weekendkitchen on instagram or connect with me on Facebook, Twitter and/or Pinterest. Or join our rather slow journey of Recipe Videos.