Mango Cilantro Chutney (How to make Indian cilantro mango chutney)
Mango Cilantro Chutneyis an extremely popular and traditional Indian style sweet-tangy chutney. It’s also known as Coriander chutney. Mango Cilantro Chutney is made using raw-mango along with fresh cilantro or parsley along with few spices.
This can be stored in the fridge in an air-tight jar upto 2-3 days.
“Mango” is called King of Fruit’s” in many parts of India, it’s only available in summers and as the temperature rises, we get more sweet & ripe varieties of mangoes.
This Mango Cilantro 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, with mango, it just tastes more tangy & divine.
The Mango Cilantro Chutney can be used as “Dip” with savory snack items OR can be poured over many other entrees/appetizer to enhance the flavors.
Serving Suggestion:Can be served savory snacks/food OR Can be used in sandwiches.
Storage: Can be stored in the fridge in an air-tight jar/container for 2-3 days.
Hand Blender with Jar
3 Tbsp Raw Mango
½ Cup Coriander or Parsley
1 Large Green Chili – If you like less spice, remove the seeds in chili
2 Cloves of Garlic – Peeled
½ Tbsp Dry Mango Powder(Amchur)
½ Tsp Sugar – Can use powdered or granulated
½ Tsp Red Chili Powder
½ Tsp Powdered Salt – As per your taste
4 Tbsp Water
In a hand blender jar, add all the above-mentioned ingredients (pic2)and blend to a smooth paste. (It should be a thick consistency).
Serve Fresh OR Store in an air-tight jar and refrigerate for 2-3 days.