Raw mango chutney is a tangy chutney with a flavour that is compatible with a wide variety of dishes, from ordinary Indian snacks to the staple main courses. This sweet and delicious zesty chutney catches summertime's prime taste in its bright, refreshing taste and aromatic spices. Hence, the recipe for raw mango chutney is relatively quick and straightforward, which makes this chutney a favourite accompaniment for meals or snacks. Raw mango chutney is prepared by blending peeled and chopped raw mangoes with fresh ingredients like mint leaves, coriander leaves, green chillies, and ginger. The elements all create a bright, herbaceous base with which the mango tartness aligns excellently. Add a small amount of cumin and salt for seasoning, but a pinch of sugar provides a balance against the sourness of mango, thus being a great blending of flavours. The chutney can be toned down to mildly spiced or extra tangy according to personal taste. Raw Mango Chutney is an absolute delight to make. It is excellent with crispy samosas, pakoras, or a sandwich spread. It can also be served with rice, parathas, or dosa, as it gives the much-needed punch of flavour. The raw mango chutney recipe is much adored since it adds a refreshing and tangy note to an everyday meal. Bright flavours are bold, easy to prepare, and must be tried as a condiment by anyone who likes the diverse world of Indian cuisine.

• 2 raw mango
• ⅓ cup desiccated coconut
• 2 green chilies
• 1-2 garlic cloves
• Salt

• To make a tangy and flavorful recipe of raw mango chutney, start by gathering a medium-sized raw mango, 1/2 cup of desiccated coconut, 3-4 green chillies, 2-3 garlic cloves, and salt to taste.
• Wash the raw mango thoroughly to remove any dirt or impurities, then peel the skin using a knife or vegetable peeler.
• Chop the mango into small cubes, ensuring you remove the seed.
• The smaller the pieces, the easier it will be to grind into a smooth chutney.
• Set the chopped mango aside.
• Combine the mango cubes with the desiccated coconut in a blender or food processor.
• The coconut adds a rich, slightly sweet undertone that perfectly balances the tanginess of the mango.
• Add the green chillies to the blender for a spicy kick—adjust the quantity based on your spice tolerance.
• Two chillies will do if you like it mild; for more heat, go with three or four.
• Toss in the garlic cloves to lend a bold, aromatic flavour that enhances the chutney's overall taste.
• Sprinkle in about a teaspoon of salt, then pulse the mixture a few times to break everything down.
• Slowly add 2-3 tablespoons of water to help the ingredients blend smoothly.
• Blend the mixture until it becomes a smooth paste.
• Pause occasionally to scrape down the sides of the blender with a spatula to ensure even blending.
• Once the chutney reaches the texture you need, taste it and adjust the seasoning.
• If it's too tangy, add a pinch of sugar to mellow the flavour, though the mango's natural tang makes this chutney shine.
• Transfer the delicious raw mango chutney to a serving bowl and let it sit for 5-10 minutes to allow the flavours to meld together.
• Raw mango chutney is best served fresh, try it today and find out for yourself.