Raw Mango & Mint Chutney
Kairi / kaccha aam and pudina chutney
This recipe of raw mango and mint chutney is simple and delicious or simply delicious. Blitz together a few fresh ingredients and it’s done!
The fresh tang from the raw mangoes or kairi is what sets this chutney recipe apart.
As with any chutney, the fresher your ingredients, the better and more robust the flavour.
Now, a lot of people like adding onions to their mint chutney recipes; I don’t. If you like the flavour of onions in your raw mango and mint chutney, by all means go ahead and add some.
As much as this raw mango and mint chutney complements pakodas, bhajjiyas, kebabs, tikkas and tikkis (read Indian style cutlets), it equally effortlessly doubles up as a chip dip! Try it!
Disclaimer: you may not be able to stop munching on chips paired with this raw mango and mint chutney…
A chutney is an essential part of a complete Indian meal. Serve this raw mango and mint chutney as a condiment to amp up a basic moong dal tadka. Or with any Indian Sides recipe, for days when you don’t feel like making a curry to go with it. Just make say Aloo Gobi or Beans Aloo or even Lauki Chana Dal and serve this raw mango and mint chutney with it, along with a raita ofcourse. There’s plenty a raita recipe on here, check it out!
This tangy recipe of raw mango and mint chutney may not really be a sandwich spread, you could still try it. To each his own. If you’re looking for a sandwich spread, use this basic mint chutney recipe.
Note: this kairi pudina chutney is naturally gluten free, vegan and vegetarian.
And once you’re done making this raw mango and mint chutney, let’s cook up some more recipes to go with it! Here are a few of my recommendations.
Also, since you did buy raw mangoes to make this raw mango and mint chutney (hopefully), here are a couple more recipes using raw mangoes or kairi.
While you’re making chutneys and condiments, you may want to make this Tomato Chutney too! Oh, and this green chilli and garlic thecha. I’m sure you got the basic mint chutney recipe already from above. More Indian Condiment recipes here.
This recipe makes 2 cups of Raw Mango and Mint Chutney
Time taken: 5 minutes
Ingredients to make Raw Mango and Mint Chutney
½ cup raw mango (kairi / kaccha aam)
2 cups fresh mint leaves
1 cup fresh coriander, with stalks
10 green chillies
2 inch piece of ginger
½ tsp cumin powder / jeera powder
Salt to taste
Method of making Raw Mango and Mint Chutney
Repeating from recipe introductory notes (coz most of you don’t read them), the fresher your ingredients the better the flavour of your raw mango and mint chutney. Also, it stores well and for longer.
So, I suggest making this raw mango and mint chutney the day you get your kairi, pudina and dhaniya from the farmer’s market. Don’t let them sit on your counter or in the refrigerator for a few days.
To avoid bits of uncrushed ingredients in my raw mango and mint chutney, I like to fine grind the tougher ingredients first i.e. the raw mango (kairi), ginger and green chillies go in first. Once these are reduced down to a paste, add the fresh coriander (stalks and all) and mint leaves along with cumin powder and salt.
As you may read in my recipe of mint chutney, I like to add coriander stalks to my chutney as that’s where most of the flavour is! Don’t chuck them, please!
Fine grind all the ingredients together till everything is a paste, or a chutney really and your raw mango and mint chutney is ready.
Taste and adjust flavours.
I can’t seem to say this enough. A recipe on my blog WhiskMixStir (or any recipe on any blog) is always suited to the recipe blogger’s palate and must be used as a benchmark. Always taste and adjust flavours and seasonings as you go, definitely before you serve!
Feel free to share WhiskMixStir recipe links / Indian food recipe blog with your family & friends! Remember to give credit where it’s due :) Pls do not publish my content, recipes and / or photos as your own.
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