Enjoy this no-coconut chutney, kacche aam ki chutney, with the tart flavours of raw mango that complements the earthiness of coriander. This no-oil, easy green mango chutney is perfect with idlies and dosa or to add to salads and chaats.
Just as I was thinking the mangoes are done for the season, my cousin brings us a batch of big, plump green mangoes. Certainly, these were such huge treats. Along with making instant pickles, I wanted to add some to my weekly meal prep. Since my husband also did grocery shopping I had a lot of fresh coriander. Putting both together, the simplest recipe is to make a fresh batch of kacche aam ki chutney.
How popular is kacche aam ki chutney?
During the mango season, the majority of Indian recipes lean favourably on mangoes. Since most of them are time-consuming, quick and easy mango recipes definitely trend better. Again chutneys of various sorts are made so often this green mango chutney is a very popular dip or side to many.
Why should you try this recipe?
As long as you have raw mangoes with you this lip-smacking chutney is a must-try.
- It is customisable as you can vary the quantities based on your spice levels or the sourness of the mango
- This is a zero-oil recipe as this chutney has only fresh ingredients so is a great plant-based side.
- Can use as a dip, a salad dressing or add to curries.
- It’s perfect for meal prep as it freezes well and thaws back for that quick chutney needs.
Ingredients to make green mango chutney
Mangoes: Raw mangoes are what we use as one of the main ingredients in this recipe. if you like a sour chutney you can use the firm green mangoes that have completely developed the seed. If you are like me and prefer a slight bit of sweetness in this recipe try a slightly yellowish pulp that has begun to ripen to make this chutney giving it a khatta meeta ( sweet-sour )flavour.
Coriander: the earthy green herb that forms a major flavour component of this green mango chutney is fresh coriander leaves. There is no substitute for this. However, you can use the stalks along with the coriander leaves to blend into a smooth paste. Ensure that the stalks are washed thoroughly and don’t carry any soil.
Green chilli: I like the sweet sour and spicy taste together in dips. Green chillies provide the heat. You can use frozen chillies like I have. The washed and stalk-removed chillies are directly stored in freezer safe bag. They go soft upon thawing but do not change or diminish in flavour and heat when frozen.
Salt: Other than the above ingredients we use only salt. You can use flaky sea salt or rock salt to make this recipe.
The recipe card below carried the quantities and step-by-step instructions to make this recipe. Hope you like it and will try it too. Don’t forget to tag us on your social media images when you make this recipe.
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Let’s make this chutney
The most amount of work that you will have to do for this recipe is to clean the coriander leaves. Once they are washed well and set aside to drain, peel the mango and dice the pulp. Add this to the blender along with green chillies. Break the coriander stalks into one or two bits and add that too. Sprinkle salt and blend this with just enough water to form a thick smooth paste. The chutney is then ready.
Variations to kache aam ki chutney
The green mangoes make a delicious variation to the chutney when roasted. The whole mango is grilled over coal. The charred peel is removed along with the seed and the pulp is blended with the other ingredients to make chutney.
As a variation, you can add shallots and garlic to the ingredients. This will taste lovely with parathas too.
Kacche aam ki chutney
- 3 cups coriander leaves
- 3 medium Green chillies
- 1 cup mango raw green
- salt to taste
- 1/2 cup drinking water
- Wash and peel the mango.
- Dice the pulp for 1 cup of mango pieces,
- Clean the coriander leaves and wash and snip ino bits.
- Add the mango, coriander leaves and green chillies, salt into the blender.
- Add water and blend to a smooth paste.
- Blend to a smooth paste.
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Meal prep and lunchboxes
This green mango chutney stays well in the fridge for a week. However, you will notice a small discolouration of the coriander but no difference in flavour. To freezer pour into ice moulds and freeze. You can then save them as chutney cubes in a freezer-safe bag. Since this chutney is an onion garlic-free recipe, it is useful for vrat ( religious fasting) too.
Easy yet tasty recipes like these are one of the best when it comes to Indian cuisine. The ease of this green mango chutney along with the fact that it is zero oil made it perfect for our week. Hope you are blessed with cousins like mine who bring you unexpected mangoes. Take some to work with some crackers to surprise your colleagues when you gather for a quick snack break. When you make this recipe rate and comment how you like it.
See you in the next post.