Raw Mango Chutney

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.