Raw Mango Chutney
Raw Mango Chutney
Written by Jayashree
Spread the love

Raw Mango Chutney is a popular summer accompaniment. It is usually made and stored in the refrigerator for later use. It pairs well with both rice and chapati.

Raw mangoes are sour and mouth watering. One cannot resist eating them. A wide range of dishes can be made with raw mango, but make sure it has a sour taste, to give its  zing.

Today, let us make the tasty raw mango chutney. Different states have different versions of the same chutney. The sad part is there is change in the method of preparation from one region to another. The same chutney is made sweeter by adding more jaggery to it in one part of the state, while in the other, they love it tart.

Raw Mango Chutney

Raw Mango Chutney

Here is my version of Raw Mango  Chutney.


  • 2 cup raw mango pieces, skin has to be removed
  • 1cup fresh coconut.
  • 1/2 tsp of methi seeds
  • 2 tsp chillipowder
  • 1tsp salt
  • 1/2 tsp jaggery

For the seasoning:

  • 2tsp oil
  • a pinch of asafoetida
  • 1/4 tsp of turmeric powder
  • a few curry leaves


  1. Roast the methi seeds and keep aside.
  2. Roast the chilli powder with a little oil .
  3. Grind the mango pieces, then add the other ingredients and swirl again. Add seasoning and serve.

Raw Mango Chutney

Raw mango chutney is tasty and tangy and makes a good accompaniment with any meal. It is one of the essentials of summer season.

Course chutney,
Cuisine karnataka, South Indian
Keyword chutney variety, raw mango recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Author Jayashree


  • 2 cups raw mango pieces
  • 1 cup fresh coconut
  • 1/2 teaspoon fenugreek
  • 2 teaspoon chilly powder
  • 1/2 teaspoon jaggery
  • 2 teaspoon oil
  • 1/2 teaspoon mustard
  • 1/4 teaspoon asafoetida
  • 1/4 teaspoon turmeric powder
  • salt to taste


  1. Wash the mango, pat dry. Peel the skin and cut into small pieces.

  2. Take a little oil and roast the mustard seeds. 

  3. Roast the chilly powder.

  4. Grind mango pieces. Add other ingredients and grind them together.

  5. Take oil in a pan and make the seasoning. Add the mustard seeds, as it splutters, add asafoetida and turmeric. 

  6. Put it over the chutney, mix and use.

Recipe Notes

  • Mango should be tart.
  • If you like it sweet, add more jaggery. Different versions of the same chutney are made.

If you have liked this post, leave a comment. It really motivates me to write more. Do share it further.

[social_share style=”bar” align=”horizontal” heading_align=”inline” facebook=”1″ twitter=”1″ google_plus=”1″ linkedin=”1″ pinterest=”1″ /]

Subscribe to get a book of handyhints for free!




  1. Mambazha Pulissery | Mango Curry | Kerala Cuisine - […] season has been fantastic, enjoying all the mango delicacies.  Chutney and pickle are usually found in my kitchen shelves…
  2. Flaxseed Chutney Powder / Agase Chutney Pudi - […] other kind of condiments that I have on blog : curry leaf powder powder, garlic chutney powder, raw mango…

Appreciate all your comments.

This site uses Akismet to reduce spam. Learn how your comment data is processed.



Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…


Popular categories

Related Post

Kashmiri Tomato Chutney | Spicy Tomato Chutney Recipe

Kashmiri Tomato Chutney | Spicy Tomato Chutney Recipe

Kashmiri Tomato Chutney is flavoursome with a hint of spices, it is versatile to use with chapati, idli or dosa. I was browsing through my diary and I found this recipe scribbled in the middle of the book. Recently, we visited Kashmir and it was a wonderful trip. We...

Chana dal chutney / how to make bengal gram chutney

Chana dal chutney / how to make bengal gram chutney

Chana Dal chutney makes a good accompaniment with idli, dosa, gundapongal and even hot, steamed rice. What is chutney ? Chutney is an integral part of lunch/ thali  in Indian cuisine. It is one of the essentials in any South Indian home as the breakfast mainly...

Tuvar and Capsicum Masala

Tuvar and Capsicum Masala

Tuvar and Capsicum Masala is a winter treat, ideal to pair with chapati or phulka. It is vegan and gluten-free. It makes a good side dish for lunch, brunch or dinner. Tuvar lilva or fresh pigeon peas in a winter crop, it is commonly used in Gujarati households to make...

Get your Free Copy Today

Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore, if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving the time or making better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put them in two different categories. One is store wise and the other is cook wise.

%d bloggers like this: