Raw Mango chutney is tart, tangy, sweet and spicy. It’s one of those condiments that is just so versatile and delicious, it can be used in a variety of dishes. It’s delicious as a dipping sauce, drizzle or spread.
While most chutneys which are often served as a side dish with Indian meals, are cooked, this raw mango chutney recipe takes just a few minutes to prepare.
Whether you’re serving it with Samosas or Air Fryer Samosas, grilled chicken or fish, like Air Fryer Salmon, spreading it on a Bombay Sandwich, or using it as a dip for chips or Garlic Naan, it adds a sweet and tangy flavor that’s hard to resist.
Ingredients You Need for this Mango Chutney Recipe
Before we dive into the different ways to use mango chutney, let’s take a look at the ingredients you’ll need to make it. Here’s what you need:
- Mango: Fresh mangoes are best, but if it’s not mango season, frozen mangos work well, too. If you want sweet flavor, don’t use an unripe mango. Ripe mango will provide the sweetness and tender consistency you want. You can make green mango chutney using green mangoes or unripe mangoes for this recipe.
- Red onion: This adds a slightly sharp flavor to the chutney. If you don’t have red onion, you can use regular onion or shallots as a substitute.
- Green chili: Chili pepper adds a bit of heat to the chutney. You can use jalapeno, which has medium heat, or substitute spicier serrano or even Thai red chili if you want a spicy chutney. If you’re not a fan of spicy food, you can omit it the chili altogether, or take the seeds out of the pepper to make it milder.
- Ginger: Use fresh ginger, which adds a warm and slightly spicy flavor.
- Garlic: Fresh garlic gives the chutney savory flavor.
- Vinegar: Use white wine vinegar, which is acidic without having too much of a bite. Vinegar adds a tangy flavor to the chutney. If you don’t have white wine vinegar, you can substitute red wine vinegar, apple cider vinegar, or rice vinegar, which will be milder.
- Honey: This adds sweetness to the chutney.
How to Make Raw Mango Chutney
This raw Mango Chutney is super easy to make since you don’t even need to cook it. Simply combine the ingredients in a food processor or blender and pulse until the mixture reaches the consistency of a chunky salsa.
How to Serve Mango Chutney
Mango chutney is a delicious and versatile condiment that can be used in countless ways. It’s a bit sweet and tangy and spicy, so it makes a great counterpoint to many dishes. You can serve it as an accompaniment to South Indian appetizers or meals, but there are lots of other ways to use this spicy and tangy chutney. Here are some of my favorites:
- As a dipping sauce: Serve it with for Samosas, Onion Samosas, Air Fryer Samosas, Chicken Pakora, Paneer Pakora, or Garlic Naan.
- As a condiment: Serve it alongside Tandoori Chicken, Dosa, Idli, or curry dishes like Chana Aloo Masala or Palak Paneer.
- As a topping for chicken or fish: Try it on Air Fryer Salmon or Thai Chicken Satay.
- As the base of a marinade or glaze: Perfect for grilled chicken or fish.
- As a sandwich spread: Spread it on Chicken Tikka Wraps or Bombay Sandwiches, or even your favorite deli-style turkey, chicken, or cheese sandwich.
- As an appetizer dip: Mix it with cream cheese and serve it with crackers.
- In salad dressing: Mix it with olive oil, vinegar, and some herbs for a flavorful and unique dressing.
- As a pizza topping: Add a spoonful of mango chutney to your pizza toppings for a sweet and spicy twist. It pairs well with chicken, bacon, and peppers.
These are just a few ways to use mango chutney. Experiment and have fun with it — you never know what delicious combination you might discover!
Raw Mango Chutney
- 1 mango peeled and diced
- ½ jalapeño diced (remove the seeds for a milder chutney, or use the whole thing for a spicier chutney)
- ¼ red onion diced
- 1 teaspoon minced fresh ginger
- 1 to 2 garlic cloves minced
- 1 tablespoon white vinegar
- 2 tablespoons honey
- Place the ingredients in a blender or food processor and pulse until chunky.