Green Mango Chutney Recipe : Gleeful Tangy Dip!

For a majority of people, the bone of contention in the summer would generally be the mangoes. We know that ripe mangoes are used to make the variety of dishes and refreshers. But what about the tangy raw green mangoes? They are also equally tasty and flavorful as the ripe mangoes. The raw green mangoes have equivalent use in making a variety of food as they also are tremendously tasty, tangy and sour.  The Green Mango Chutney Recipe is surely a sweet sibling for the spicy mango pickle. There are various possibilities of different dishes from raw mangoes. Are you curious to try all the dimension of these tangy mangoes?

Green Mango Chutney

  • Author:
  • Recipe Category: Dips and Chutneys
  • Cuisine: Indian

Description: The Green Mango Chutney Recipe is an easy and tasty dip to make at home from raw mangoes. This sour, sweet and tangy side accompaniment is best in summers.

Green Mango Chutney Recipe

Green Mango Chutney Recipe Ingredients:

  • Raw Mangoes – 1 cup (2 small unripe mangoes)
  • Mint Leaves – ¼ tsp.
  • Coriander Leaves -1 cup
  • Desiccated Coconut – 1 cup
  • Mustard Seeds – 1 tsp.
  • Green Chilies – 2 green chilies
  • Ginger – ½ inch
  • Garlic Cloves – ¼ tsp.
  • Red Chili Powder – 1 tbsp.
  • Pomegranate Powder- 1 tbsp.
  • Mango Powder – ¼ tsp.
  • Turmeric Powder – ½ tsp.
  • Lime Juice – ½ tbsp.
  • Olive Oil – 1 tbsp.
  • Onions – ½ cup
  • Cumin Powder – ½ tsp.
  • Black Pepper Powder – ½ tsp.
  • Sugar – 2 tsp.
  • Rock Salt – ¼ tsp.
  • Water – 1 tbsp.

Note:  You can buy the coconut and then desiccate it yourself. You may use the powdered Jaggery in making of this green chutney instead of the sugar. If you like the taste and flavor of Bay leaf, then add it along with other spice powder. Buy olive oil from here.

Green Mango Chutney Recipe Steps:


  • Rinse, wash and chop, coriander Leaves and mint leaves.
  • Finely chop the onions, ginger and the garlic cloves.
  • Deseed the chilies and slice chop.
  • Wash the raw mangoes in the fresh water.
  • Roast it over the medium flame till the outer skin becomes black.
  • Let the mango rest and cool it completely.
  • Peel off the skin of mango gently.
  • Cut it into the two halves and remove its flesh or stone.
  • On the chopping board, chop the mango into small cube pieces.

Note: You can also grate the garlic. You may skip step 5 and directly start with 7.


  • In the blender or the grinder, add the chopped raw mangoes.
  • To this blender, add the chopped onions with chopped ginger, garlic, grated or desiccated coconut, and green chilies.
  • Now sprinkle some mustard seeds with all the spice powders available such as red chili powder, mango powder, pomegranate powder, turmeric powder and cumin powder.
  • Also, add the chopped coriander leaves along with the few mint leaves.
  • Squeeze in the lemon or add the lime juice.
  • Drizzle few drops of olive oil into the blender.
  • Season the mixture with a pinch of salt and black pepper powder.
  • Add in the little amount of sugar and mash them with a backend of spoon or fork.
  • Once done, start the blender and run it on the medium pace.
  • You would see the coarse paste would have been formed.
  • Now pour in some water at the regular intervals to make it a smooth paste form the dry ingredients.
  • The reason to pour in some water while ingredients are to transfer them to the smooth mixture.
  • When it’s done stop the blender and transfer to a bowl.
  • Check the seasoning. Add sugar if required and blend again.
  • The final mixture has to be a smooth puree.
  • Keep in refrigerator for chilling.

And your tangy green mango chutney is ready!

Note: Adding sugar is optional. You may also serve the chutney immediately.

Additional Information:

  • Calories: 481 calories
  • Total Time: PT15M
  • Serves: 3
  • Date Published:

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This recipe contains a unique amalgamation of sour raw mangoes with the desiccated coconut. The composition of mint, Cilantro, and coriander it not even sounds exciting but it also tastes exceptionally amazing. The shiny and graceful texture is different from the regular dips. The look can be more interesting by seasoning it with raw mangoes either slicked or cubical chopped, shredded or grated. Whether you adore ripe or raw mangoes, this gleeful dip will surely capture your heart and cage your palates in its extravagant taste.

This simple sounding chutney of raw mangoes composites of sweet, tangy, spicy, subtle and sour flavors. The basic requirement is the raw mangoes along with the common spice powders. The tangy juice enhances the taste and the use of herbs enriches the flavors. Whereas garlic and ginger not only improves the taste but they are also good for health. Other ingredients such as onions, green chilies, and various condiments are optional but using them will add up as a treat for your taste buds. Just gather the ingredients and crush them and grind to a paste.

The instruction for the delicious dip is easy to follow. The best time to prepare this mouthwatering dip is during summer when abundance mangoes in town. You can collect the fresh mangoes from a market or pluck them from the field. With the availability of raw mangoes, you can start to make it at your home. But the best time to eat it would be probably the cold winters where you can boost up some spicy zest in your food and feel the warmness. The gorgeous looking chutney bursts the yummy taste with the first spoon itself.


  • The Green Mango Chutney Recipe gets prepared easily in 15 minutes.
  • The proportions of the ingredients mentioned make one small bowl which can approximately serve 3 people.
  • Before you start using the mangoes, check if they are spoil.
  • You can pack the green mango chutney in air-tight container and store in the fridge.
  • As mangoes are the seasonal fruits, you can prepare the mango chutney in bulk and then store it in batches.
  • You can increase the proportion of water if you like more diluted.
  • For the best results, you may first grind the dry ingredients and then add the coriander leaves with mint leaves to form a paste.
  • If you are allergic to citrus, then avoid using lemon juice. The main reason to use it is to retain the green color of the chutney.


You can serve the chilled Green Mango Chutney in a decorative dip bowl with crunchy munchies. It goes perfectly with any combination of steamed rice and lentils. Garnish the top layer of chutney with:

  • Shredded Raw Mango
  • Chopped Raw Mango
  • Sliced Raw Mango
Quick Tip:

The Green Mango Chutney Recipe is an easy and tasty dip to make at home from raw mangoes. This chutney is nothing but the soft little chunks of mangoes which are crushed and mixed with the spices. The flavors of tempering with the whole spices and condiments have been infused in this chutney making it tangy and spicy. The magic is all about the proportionate amount of various flavors. This is so easy and simple that even the beginners in the world of cooking can try their hand at it. It quick, simple and fast when compared with other types of Indian chutney’s. It can be made in various version and by various method, but whichever way you make, when the mangoes are simmered the fruity and fragrant aroma of mangoes is tempting.

Take a note of few things while you are making this chutney:

  • Use the sour mangoes but not too sour.
  • Chop the mangoes in small cubes but not too small.
  • Use the red chili powder but not the normal one, it is advised to use the red chili powder for pickle.
  • Sprinkle sugar but too much as dry mango powder has some sweetness.

This sour, sweet and tangy side accompaniment is best in summers. Try to make and add spicy zest to your meals. Try this lovely mango chutney recipe which has a punch of desiccated coconut in it.  If it’s the winter season or you are living the cold region, then add few chopped dry red chilies or green chilies which will increase the spicy zest of the chutney and will give you some warmth. It is certainly an interesting recipe, especially if you love the mangoes and are eager to the twist of spice to the sweet mangoes.

This easy to make and healthy mango chutney with authentic Indian sweet and sour taste is quite different from other regular chutney’s and various mango food dishes. It is a relish which has a perfect blend of sweetness, spiciness and sourness with the tinge of tanginess. If you never tried the tangy green mango before, then you must be curious about its taste and a bit hesitant to try this, but I assure you would possibly this green mango chutney just like all the other delicious mango recipes. This mouthwatering chutney of raw mangoes has a unique combination of sour, spicy sweet and tangy taste.

This raw mango having the sour taste is adored not just for its taste but loved also for the countless health benefits it gives on its consumption. The hormonal balance of our body is said to be maintained by the vitamins majorly A and E which is contained in these raw green mangoes. It is believed that if you sprinkle pinch of salt on the layer of unripe green mangoes and it plain then it would help in preventing the water loss of your body.

Eating mangoes this ways cures the quench of the thirsty throat. Generally we have these mangoes is summer is because it gives protections against the heat stroke and ails the same. Thus mangoes are the most sought after food in summers because they help in the medical ailment.

This green chutney that we have made uses unripe raw mangoes which are grated. Then they crushed in the blender other nutritious herbs and condiments. This tangy mango chutney has a balanced flavors of spices like chilies, ginger and garlic along with the subtle flavors of the herbs. Though minor, but the addition of sugar gives a punch of sweetness to the chutney. Try out this healthy recipe and pair this chutney with almost every food you have from breakfast to dinner.

This yummy chutney in one such sour condiment that you can pair with any of your food eat with all the variety of Indian snacks. Though is original taste is bit sour but it might be sweet if you little bit of add sugar. Enjoy this delicious lip-smacking with crunchy toasted breads for breakfast or with steamed rice or with any other grilled food dishes for dinner.

Because the chutney can be used for multi-purpose like it goes well with different delicious Chaat’s, it is often preferred to prepare it in a large batch when it’s the season of mangoes and then preserve it for later use. It would save your time and you can have this Mango Chutney anytime whenever you wish to if you make it in big batch. Also, if you prepare it during peak season of mangoes then you would get the exact required mangoes for the chutney whereas in the off-season if you buy mangoes they won’t turn out to be tangy and good looking.

This chutney with the burst of mixed flavors is the most favorite dip for the fried snacks like samosa and the delicious Dahi Vada with curd. Not only snacks, this chutney goes perfect well with khaman-dhokla, Ragda petis, Aloo pakora, Rice pakora or any other type of Pakora. When the raw mangoes are in the market, quickly rush and pick some of the best mangoes to make the raw mango pickle. You can also make refreshing drinks or warm stew from these green colored mangoes.