Raw Mango Chutney: A Quick Recipe Made with Kachha Aam

In the culinary world of Indian cuisine, chutneys hold a special place. These flavorful condiments not only add a burst of flavor to dishes but also showcase the rich diversity of regional ingredients and cooking techniques. Among the many varieties of chutneys, the raw mango chutney, or kachha aam chutney, stands out as a beloved and versatile accompaniment, particularly during the summer months.

The Allure of Kachha Aam (Raw Mangoes)

Raw mangoes, or kachha aam, are a quintessential ingredient in many Indian households during the summer season. These unripe mangoes are prized for their tangy and slightly tart flavor, which lends a unique and refreshing taste to various preparations. Unlike their ripe counterparts, kachha aam boasts a firm texture and a distinct aroma that adds depth and complexity to dishes.

In addition to their culinary uses, raw mangoes are also celebrated for their numerous health benefits. Rich in vitamin C, dietary fiber, and antioxidants, they are believed to aid digestion, boost immunity, and even possess anti-inflammatory properties.

The Quick and Easy Kachha Aam Chutney

While there are many regional variations and recipes for raw mango chutney, one of the quickest and easiest versions is the one we’ll explore here. This chutney can be whipped up in no time, making it a perfect accompaniment for any meal or snack.


  • 2 medium-sized raw mangoes (kachha aam), peeled and chopped
  • 1/2 cup fresh coriander leaves (cilantro)
  • 2-3 green chilies (adjust according to desired spice level)
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon black mustard seeds
  • 1/4 teaspoon asafoetida (hing)
  • 1 teaspoon sugar (optional)
  • 1 teaspoon salt (or to taste)
  • 2 tablespoons lemon juice
  • Water (as needed for desired consistency)


  1. Prepare the Mangoes: Peel and chop the raw mangoes into small pieces, discarding the seed. Set aside.
  2. Temper the Spices: In a small pan, dry roast the cumin seeds and black mustard seeds over medium heat until fragrant and the mustard seeds start to pop. Remove from heat and add the asafoetida (hing). Allow the mixture to cool slightly.
  3. Blend the Ingredients: In a blender or food processor, combine the chopped raw mangoes, coriander leaves, green chilies, roasted spice mixture, sugar (if using), salt, and lemon juice. Blend until the desired consistency is achieved, adding water as needed to reach the desired thickness.
  4. Adjust Seasoning: Taste the chutney and adjust the seasoning if necessary, adding more salt, lemon juice, or sugar to suit your preferences.
  5. Serve and Enjoy: Transfer the raw mango chutney to a serving bowl and enjoy it as an accompaniment to various Indian dishes or as a dip for snacks.

The beauty of this raw mango chutney lies in its simplicity and versatility. It can be prepared in advance and stored in the refrigerator for up to a week, making it a convenient option for busy weeknights or unexpected guests.

Serving Suggestions and Pairing Ideas

The tangy, slightly spicy, and refreshing flavor of raw mango chutney makes it a perfect accompaniment to a wide range of Indian dishes. Here are some serving suggestions and pairing ideas to inspire you:

  1. Chaat and Snacks: Serve the chutney as a dip or topping for popular street foods like samosas, pakoras, and chaat items like sev puri or dahi vada.
  2. Curries and Dals: The chutney’s tangy notes complement rich and creamy curries, as well as lentil-based dishes like dal or sambar.
  3. Grilled or Roasted Meats and Seafood: The bright flavors of the chutney can cut through the richness of grilled or roasted meats and seafood, making it a delightful condiment for non-vegetarian dishes.
  4. Rice Dishes: Add a spoonful of raw mango chutney to plain boiled rice or vegetable pulao for a burst of flavor.
  5. Sandwiches and Wraps: Use the chutney as a spread or filling for sandwiches, wraps, or rolls for a tangy and refreshing twist.
  6. Cheese and Crackers: Serve the chutney alongside a cheese platter or as a topping for crackers for a delightful appetizer or snack.
  7. Salad Dressing: Thin out the chutney with a bit of water or yogurt to create a tangy and flavorful salad dressing.

Variations and Adaptations

While the recipe provided offers a quick and easy version of raw mango chutney, there are numerous variations and adaptations that can be explored:

  1. Spice Level: Adjust the number of green chilies or add a pinch of red chili powder to increase or decrease the spice level according to your preferences.
  2. Sweetness: For a sweeter chutney, increase the amount of sugar or add a touch of honey or jaggery (unrefined cane sugar).
  3. Texture: Prefer a chunkier texture? Leave some of the mango pieces coarsely chopped or blend only a portion of the ingredients.
  4. Regional Twists: Different regions of India have their own unique variations, such as adding ingredients like ginger, garlic, tamarind, or coconut to the chutney.
  5. Dried Mango Chutney: If fresh raw mangoes are not available, you can substitute them with dried raw mango slices (kachha aam ka achar) or amchur powder (dried mango powder).
  6. Vegan and Gluten-Free: This recipe is naturally vegan and gluten-free, making it suitable for those following specific dietary preferences or restrictions.

Raw mango chutney is a versatile and flavorful condiment that showcases the vibrant flavors of Indian cuisine. With its tangy and refreshing taste, it adds a burst of excitement to any dish it accompanies. Whether you’re a seasoned cook or just starting to explore Indian flavors, this quick and easy recipe is sure to become a staple in your kitchen, adding a touch of authenticity and zest to your meals.

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