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–+ servings
green mango chutney in red bowl
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5 from 4 votes

Green Mango Chutney

Green mango chutney - a spicy and tangy south Indian style chutney that is a classic accompaniment with rice and curry. In general, a traditional south Indian meal is incomplete without pickle/ chutney and varieties of side dishes. Chutney is an all-time favourite accompaniment in Indian regional cuisine. 
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Course: Chutneys
Cuisine: Indian, South Indian
Diet: Vegan, Vegetarian
Servings: 1 jar (360gms)
Calories: 1813kcal
Author: Geetha

Ingredients

1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml

    Vegan

    • 3 small Green Mango (raw mango) peeled and grated
    • ½ cup Oil
    • 1 Teaspoon Mustard
    • 1 Teaspoon Cumin
    • ½ Teaspoon Urad dal
    • 1 Teaspoon Channa dal
    • few Curry leaves
    • 3 Dried red chillies broken
    • ¼ Teaspoon Asafoetida
    • ½ Teaspoon Fenugreek seeds (methi)
    • Salt as required
    • ½ Cup Chilli powder
    • 1 Teaspoon Mustard

    Instructions

    • Dry roast fenugreek seeds and mustard on low flame for a minute or until fragrant.
      ½ Teaspoon Fenugreek seeds (methi), 1 Teaspoon Mustard
    • Allow the spices to cool down completely and grind them to a powder.
    • Heat oil in a pan on medium-high heat. Once oil is hot, add mustard, cumin and let them splutter.
      ½ cup Oil, 1 Teaspoon Mustard, 1 Teaspoon Cumin
    • Now add chana dal, urad dal and fry until they turn light brown.
      1 Teaspoon Channa dal, ½ Teaspoon Urad dal
    • Add dry red chillies, curry leaves and fry for few seconds or until chillies release the pungent aroma.
      3 Dried red chillies, few Curry leaves
    • Turn off the heat, add chilli powder, salt, ground spices and grated mangoes.
      Salt, ½ Cup Chilli powder, 3 small Green Mango (raw mango)
    • Mix until well combined.
    • Serve spicy and tangy green mango chutney as an accompaniment with rice, dal or with any dish of your choice.
    • Store the rest of the chutney in sterilised glass jars.

    Video

    Notes

    Adjust spices as per your preferred spice levels.
    This chutney keeps well for 10-12 days in the refrigerator when stored in clean and dry glass jars.
    Do not add asafoetida for a gluten-free version.
    Allow chutney to cool down completely before you transfer it to a jar.
    Adjust spices as per your taste preference.
    I've used kashmiri chilli powder that has milder heat and imparts vibrant colour to the dish.
    Grated mangoes yield approximately 275gms.
     
       

    Nutrition

    Calories: 1813kcal | Carbohydrates: 162g | Protein: 24g | Fat: 140g | Saturated Fat: 12g | Polyunsaturated Fat: 44g | Monounsaturated Fat: 80g | Trans Fat: 0.5g | Sodium: 2177mg | Potassium: 3541mg | Fiber: 56g | Sugar: 94g | Vitamin A: 43905IU | Vitamin C: 227mg | Calcium: 522mg | Iron: 25mg