Coriander and raw mango chutney is a spicy-tangy green chutney. Served as an accompaniment with most Indian snacks and meals, it is almost a staple in most households
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.
Notes
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.