Mango-Cilantro Chutney

Cilantro Chutney
Mango-Cilantro Chutney

Mango” is called King of Fruit’s in many parts of India, it’s only available in summers and as the the temperature rises, we get more sweet & ripe varieties of mangoes.This chutney marks the beginning of mango season in north India where many stores/foot vegetable vendors carry green raw mangoes. Although coriander chutney can be made without the mango as well, but with mango it just taste more tangy & divine. It can be used as “Dip” with savory snack items OR can be poured over many other entrees/appetizer to enhance the flavors.

Serves: 6
Serving Suggestion: Can be served savory snacks/food OR
Can be used in sandwiches. 
Storage: Can
be stored in fridge in an air-tight jar/container for a week.

Blender with Jar

3 Tbsp Raw Mango(Kacha Aam)
½ Cup Coriander(Dhania Patti)
1 Large Green Chili – If you like less spice, remove the seeds in
2 Cloves of Garlic – Peeled
1 Tbsp Dry Mango Powder(Amchur)
½ Tsp Sugar – Can use powdered or granulated
1 Tsp Powdered Red
Chili Powder
2 Tsp Powdered Salt
– As per your taste
4 Tbsp Water

  1. In a hand blender jar,
    add all the above mentioned ingredients (pic2)and blend to a smooth paste. (It should
    be a thick consistency).
  2. Serve Fresh OR
    Store in Jar and refrigerate for a week

2 Replies to "Mango-Cilantro Chutney"

  • comment-avatar
    Molly Kumar May 26, 2012 (12:54 am)
    Thanks :) Glad you liked it
  • Sweet Potato and Lentil Kebabs (Gluten-Free & Healthy) September 15, 2017 (4:41 pm)
    […] side, an appetizer or filling for your wraps or burger.  I’m serving them with a fresh mango-cilantro chutney. (Click on Link for the recipe)As we all are getting ready for a memorial day long weekend and […]

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