Raw Mango Chutney Recipe (No-Cook)

Name: Raw Mango Chutney Recipe (No-Cook)
Prep time: 15 min
Total time: 15 min
Ingredients: 3 cups sliced raw mangoes ((see notes)); 1/3 cup chopped red onion; 1/2 cup cilantro; 1/4 cup mint; 1 lemon; 1 tsp cumin seeds ((see notes)); 4 dried red chilies ((see notes)); 1/2 tsp salt; 1/4 tsp sugar; 1/2 tsp amchur ((see notes))

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This Raw Mango Chutney Recipe (No-Cook) is tangy, sweet, and spicy. Ready in just 15 minutes, it pairs perfectly with snacks like samosas, pakoras, and kebabs. I like it best with my green tomato pakoras.

A light gray bowl filled with raw mango chutney is resting on a silver tray with some tortilla chips, lemon, red pepper and cilantro surrounding it.

Traditionally made with raw green mangoes, this recipe uses sour champagne mangoes, fresh mint, and cilantro. Toasted and ground cumin seeds and dried red chilies add heat and smokiness to the chutney.

This chutney pairs perfectly with grilled meats like lamb chops and chicken malai tikka. Sometimes, we also enjoy it as a light and refreshing dip with some chips. The possibilities are endless.

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Why you'll love this recipe
Ingredient notes
Substitutions & variations
Step-by-step instructions
Expert Tips
Recipe FAQS
Other chutney recipes you may like
Raw Mango Chutney Recipe (No-Cook)

Why you'll love this recipe

No-fuss recipe - This chutney requires only simple seasonal ingredients, three steps, and 15 minutes to make.
The perfect recipe for any occasion - This recipe is a wonderful addition to any menu. Serve it as a dip, a side for your favorite entrees, snacks, appetizers, or even a spread on a sandwich.
Suitable for various diets - This is a fantastic addition to a vegetarian, vegan, and gluten-free menu.
Low-calorie recipe - This raw mango chutney recipe is a great low-calorie way to add flavor to a meal.

Ingredient notes

Prepped and measured ingredients to make a raw mango chutney are resting on a white kitchen counter.

Mangoes - Traditionally, this chutney is made with raw green mangoes, but those can be difficult to source, so I use regular store-bought, slightly underripe mangoes.
Mint & Cilantro - These herbs add a fresh, crisp flavor to the chutney recipe.
Red onions - These add a slightly sharp taste to the chutney without being too overpowering.
Dry red chilies - I like to use these for their slightly smoky flavor, enhanced after the chilies are toasted and ground.
Cumin seeds - Freshly toasted and ground cumin seeds are well worth the extra 1-2 minutes it takes to prepare them.
Amchur powder - This is dried mango powder, which adds an authentic sour flavor to this chutney, making it taste just like chutney made with raw green mangoes.
Lemon - This helps add necessary tanginess to the chutney.
Salt and sugar—Used in a small quantity, these two ingredients help balance the flavors of this recipe's other ingredients.

Please see the recipe card at the bottom of this post for the complete list of ingredients, measurements, and recipe instructions.

Substitutions & variations

Use green chilies - Add serrano or jalapeno peppers instead of dry red chilies.
Add some coconut - A tablespoon of desiccated coconut will add a tropical flavor to this recipe.
Add some vinegar - Add a tablespoon of vinegar if you don't have amchur powder.

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Step-by-step instructions

Cumin seeds and dry red chili peppers are being dry roasted in a nonstick pan.

First step - Dry roast the cumin seeds and dry red chilies just enough to release the aroma.

Toasted cumin seeds and dry red chillies are ready to be ground to a powder.

Second step - Grind these two in a small grinder before you add them to the chutney.

All the ingredients for a raw mango chutney recipe are in a small blender jar.recipe

Third step - Add all ingredients, including the ground spices, to a blender and puree.

Freshly prepped mango chutney is in a blender jar.

Fourth step - The final chutney will have a finely smooth, pureed texture.

Expert Tips

Buy mangoes with green skin - Most mangoes in supermarkets in the USA come from Mexico and are different from South Asian varieties. To ensure that the mango is raw and sour, I use firm champagne mangoes with green skin.
Roast the whole spices - This step barely takes 2-3 minutes, so please don't skip it. It adds to the flavor of the chutney recipe and is well worth the effort.
Add the amchur - This key ingredient is readily available through Amazon and other spice companies, such as Burlap & Barrel and The Spice House. Please add it for an authentic flavor to this recipe.

Recipe FAQS

Can I make the chutney with ripe mangoes?

Ideally, I recommend raw mangoes, but if you want to try the recipe with ripe mangoes, be prepared for a sweeter flavor profile.

Where can I source green mangoes?

You can find raw green mangoes at the end of April or in early May at any South Asian store. The season lasts about four weeks before the mangoes start to ripen and change color.

How do I store this recipe?

Since this recipe is made with raw ingredients, it lasts in the fridge for 2-3 days. I don't like to freeze it as I feel that the flavor, texture and color will change too much. It's such an easy recipe, that I prefer to make it in small batches.

A bowl filled with chutney is resting on a wooden table with some of the ingredients spread around it.

Other chutney recipes you may like

For more Pakistani recipes like this, check out 20 popular Pakistani recipes. If you decide to try this recipe, please don't forget to leave a rating and comment below! If you take a picture, then tag me on Instagram! Thank you!