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Raw Mango Chutney Recipe

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.

Overhead shot of raw mango chutney with samosas on the side.

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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. 

Overhead shot of raw mango chutney with samosas on the side.

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:

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!

Overhead shot of raw mango chutney with samosas on the side.

Raw Mango Chutney

Robin Donovan
This recipe for quick, uncooked mango chutney is the perfect way to add a burst of flavor to any meal. Made with fresh ingredients like ripe mango, ginger, and garlic, this chutney is easy to prepare and requires no cooking. Serve it alongside samosas, pakoras, grilled meats, fish, or curries, or as a spread for naan or crackers.
5 from 1 vote
Prep Time 5 minutes
Course Condiment, Sauce Recipes
Cuisine Indian
Calories 274 kcal


  • 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.


Calories: 274kcalCarbohydrates: 70gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.3gSodium: 131mgPotassium: 445mgFiber: 4gSugar: 64gVitamin A: 2368IUVitamin C: 79mgCalcium: 40mgIron: 1mg
Keyword applesauce, chutney, dipping sauce, mango
Tried this recipe?Let us know how it was!
By on April 7th, 2023
Photo of Robin Donovan

About Robin Donovan

Robin Donovan is the creative force behind All Ways Delicious. She's a writer, recipe developer, photographer, and cookbook author with more than 40 books to her name, including the bestselling Ramen for Beginners, Ramen Obsession, and Campfire Cuisine. Her work has been featured in major publications, both print and digital, including MSN, Cooking Light, Fitness, Buzzfeed, and Eating Well. More about Robin

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