This is one of our favorite dip at my home, and we used to eat with our every day meal or sometimes with evening snacks also. This is very famous chutney in every Indian households and everyone has its own process to make it.

Green Mango Coriander chutney is a flavorful side tangy and yummy dip made with fresh green coriander leaves,  mint leaves , green mango, ginger, garlic, lime juice for tanginess and freshly roasted  cumin powder for some freshness and spiciness into the chutney. In Hindi, we pronounced this "Green Mango= Kaccha Aam", "Coriander = Dhaniya" 

This Raw Mango Coriander  Chutney contains vitamin C which is good for our immune system. This is  protecting us from diarrhea, and indigestion related problems during summer.

It is often used in Indian Cuisine, especially for street food like papdi chaat, sabudana vada, savory kordois , farsi puri(gujarati snacks) many variety of Indian snacks. 

This is tangy spicy coriander chutney. This is one of the basic chutney that is eaten with all Indian snacks, meals and street food etc. 

This chutney at my home are an important part of our daily meals and my meal is incomplete without it.

Raw mango chutney can be made with sweet too that is called kacche aam ki launji.

It is sweet, tangy at the same time and tastes delicious. You can check out the detailed recipe to make it here.

Try this super easy but extremely delicious chutney which goes well with starters or mains. This stores really well in an airtight container in the fridge for upto week. 

This mango coriander chutney can be served with any Indian style meals. It goes well with pakora, french fries, Dhokla, Papdi Chaat or serve with idli, dosa.

I have another variation of Green chutney which can used for chaats and that is made with very few ingredients and that us very suprising element into recipe, my readers loved this recipe very much.

Course: Chutney/Dips

Cuisine: Indian

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Servings : 1 jar 

Author: Jolly Makkar

Freshly chopped Dhaniya / Coriander leaves - 2 and 1/2 cup

Freshly chopped Pudina / Mint leaves - 1/2 cup

Kairi / Raw mango/ Kaccha Aam (Chopped) - 1/2 cup 

Ginger (Chopped) - 1 inch 

Garlic cloves - 4 nos

Freshly roasted Jeera Powder / Cumin seed - 1 tsp

Salt to taste

Water - 2 tbsp

1. Clean mint and coriander and remove the hard stems. Wash nicely under running water for  2 to 3 times to remove their impurities

2. Chopped the raw mango into small pieces, and wash nicely too.

3. Add all the ingredients in a blender and blend to make a smooth chutney.

4. Add just a tbsp or two of water if required to blend the ingredients. You will have to stir it once or twice in between.

5. Transfer the chutney in an sterilized container, add lime juice and store in refrigerator for up to a week. 

6. You can serve this chutney with tomato omelette, dosa and idli many more snacks.