Ever tried a chutney that wakes up your taste buds with just one bite?
This Raw Mango Chutney brings together bright, tangy mango, bold garlic, and warming spices into a chunky, flavor-packed spread. Ready in under 30 minutes, it’s the perfect way to turn everyday meals—like rice, dosas, or sandwiches—into something unforgettable.
Why You’ll Love This Chutney
- Explodes with flavor: Tangy mango combined with sharp garlic and comforting spices.
- Versatile kick: Great with Indian breads, rice bowls, or even as a sandwich spread.
- Easy to make: Pantry staples and under 30 minutes.
- Digestive boost: Fenugreek, cumin, and asafoetida help soothe your tummy.
Ingredient Breakdown
- Split Chickpeas (Chana Dal): Toasted to a nutty crunch and adds body.
- Black Gram (Urad Dal): Gives a richer texture and earthy depth.
- Fenugreek & Mustard Seeds: Warm bitterness from fenugreek balances tart mango, mustard pops lend brightness.
- Coriander & Cumin Seeds: Earthy, citrusy notes that tie the flavors together.
- Garlic: Provides a sharp, savory backbone.
- Dried Red Chilies: Impart moderate heat and a touch of smoky complexity.
- Raw Mango: The star—tangy, firm, and bursting with summer freshness.
- Turmeric & Salt: Turmeric for color and gentle warmth; salt for balancing.
- Asafoetida & Curry Leaves: A pinch of asafoetida enhances umami; curry leaves add a fragrant, herbal finish.
- Oil: First for roasting, then for tempering—locks in all those aromas.
Here’s How It All Comes Together
Start by dry-roasting the lentils and whole spices in a little oil until golden and aromatic. Add garlic cloves until they just turn light brown—this mellows their bite. Transfer that mix to a plate to cool.
Next, dry-roast your dried chilies in the same pan until they puff slightly and darken. Let them cool alongside the spice-lentil mix.
While those cool, peel and chop your raw mango into medium pieces. In a blender, first grind the chilies and roasted spices into a coarse powder with salt and turmeric. Add half the mango pieces and pulse—then finish by grinding in the remaining mango for a chunky, textured chutney.
For the final flourish, heat more oil in a small pan and temper with chana dal, urad dal, mustard and cumin seeds until they splutter. Stir in crushed garlic, broken chilies, asafoetida, and curry leaves—roast just until fragrant. Pour this sizzling tempering over the chutney and mix well.
💡 Pro Tip: Don’t over-blend your chutney—those little mango and spice bits add character and bursts of flavor.
What Goes Along
- Dosas & Idlis: Use as a spicy dipping sauce.
- Rice & Dal: A spoonful brightens a simple lentil-and-rice meal.
- Sandwiches & Wraps: Adds tang and texture to veggie or paneer wraps.
- Grilled Tofu/Paneer: A bold marinade or finishing sauce.
How to Serve
Scoop the chutney into a small bowl and garnish with a few curry leaves or a sprinkle of chopped coriander. Serve immediately or chilled.
Packing & Storage
- Refrigerate in an airtight jar for up to 5 days—flavors deepen over time.
- Freezing: Freeze in portioned cubes; thaw in the fridge before serving.
- On-the-Go: Pack in a leak-proof container alongside your lunch for a flavorful midday lift.
Party & Bulk Prep
For a crowd, double the recipe and keep the chutney and tempering separate—combine just before serving to preserve crunch. Set up a mini “dipping station” with idli/dosa or grilled skewers for an interactive snack bar.
Raw Mango Chutney
Description
A tangy Raw Mango Chutney made by grinding roasted lentils, aromatic spices, garlic, and fresh mango into a chunky relish, finished with a hot tempering of mustard, cumin, and curry leaves. Perfect as a side for dosas, rice bowls, or sandwiches, this vibrant chutney brings a burst of flavor to any meal.
Ingredients
Instructions
Prep Work
-
Prepare Mango
peel the raw mangoes and chop into medium-sized pieces
-
Prep Garlic
peel the garlic cloves -
Trim Chilies
remove the stems from the red chilies -
Gather Spices & Dals
arrange all dals, seeds, spices, salt, turmeric, oil, and curry leaves within reach
Method
-
Roast First Spices
heat oil in a pan. add chana dal, urad dal, fenugreek, coriander, mustard & cumin seeds. roast on medium until golden and fragrant.
-
Roast Garlic
add garlic cloves to the same pan. roast until they turn lightly golden. transfer all to a plate to cool.
-
Roast Red Chilies
dry roast red chilies in the same pan until they puff and darken slightly. transfer to the plate with spices. -
Grind Base
in a grinder, combine the roasted spices, chilies, salt, and turmeric. grind coarsely and transfer to a bowl.
-
Grind First Mango Batch
add half of the raw mango pieces to the grinder. pulse until you get a coarse paste.
-
Finish Chutney
add the remaining mango pieces. pulse again so the chutney stays slightly textured.
-
Prepare Tempering
heat oil in a small pan. once hot, add chana dal, urad dal, mustard & cumin seeds. let them splutter. -
Add Garlic & Chili
stir in crushed garlic until golden. turn off heat and add broken red chilies, asafoetida, and curry leaves.
-
Combine
pour hot tempering over the chutney. mix well so the flavors meld.
Equipment
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 85kcal
- % Daily Value *
- Total Fat 4.5g7%
- Saturated Fat 0.6g3%
- Sodium 220mg10%
- Total Carbohydrate 9g3%
- Dietary Fiber 2.5g10%
- Sugars 3g
- Protein 2g4%
- Vitamin C 15 mg
- Calcium 20 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.