Raw Mango Onion Chutney is a tangy and spicy Indian condiment made with the vibrant combination of raw mango and onions. This easy-to-make chutney is perfect for summer meals and adds a burst of flavor to any Indian thali. With just a few fresh ingredients and a blender, you can whip up this chutney in minutes.
Ingredients:
- 1 medium raw mango (peeled, pulp only)
- 2 medium onions (roughly chopped)
- 1 green chilli (adjust to taste)
- ½ teaspoon black salt
- 2 teaspoons water
Instructions:
- Wash and peel the raw mango. Extract the pulp and discard the seed.
- Roughly chop the onions.
- In a blender, add the raw mango pulp, chopped onions, green chilli, black salt, and water.
- Blend to a smooth consistency.
- Serve fresh along with any Indian meal. Can be chilled for extra freshness.
Nutritional Information (General):
- Calories: 15 kcal
- Carbohydrates: 3g
- Protein: 0.3g
- Fat: 0.1g
- Fiber: 0.5g
- Vitamin C: 10%
- Sodium: 190mg (from black salt)
Cooking Tips & Variations:
- Add mint or coriander: For a herbal twist and cooling flavor.
- Roasted version: Slightly roast the onions before blending for a mellow taste.
- Sweet-tangy combo: Add a pinch of jaggery or sugar to balance the sourness if mango is too tart.
- Chilli options: Use red chilies for a deeper heat or skip entirely for a mild version.
Common Mistakes & Fixes:
- Mistake: Chutney is too watery.
Fix: Add more raw mango or onion to thicken. - Mistake: Too spicy.
Fix: Add extra onion or a pinch of sugar to mellow the heat. - Mistake: Pungent onion flavor.
Fix: Soak chopped onions in cold water for 10 minutes before blending.
Chef’s Tips & Tricks:
- Always use freshly peeled raw mango for the best tang and color.
- For a smoky flavor, lightly roast the mango pulp or onion on open flame before blending.
- Store in an airtight container in the refrigerator for up to 2 days for maximum freshness.
Brand Suggestions:
- Raw Mango: Available in summer at Indian stores like Asda, Tesco World Food Aisle, or Patel Brothers UK.
- Black Salt: TRS Black Salt or Natco Kala Namak – available at Asda, Morrisons, and Indian grocery stores.
- Green Chilies: KTC or fresh produce aisle in most UK supermarkets.
- Blender: Nutribullet or Kenwood Mini Chopper for smooth blending.
Equipment & Tools:
- Blender or mixer grinder
- Knife and chopping board
- Bowl for serving
- Peeler for mango
- Airtight container (for storage)
Pairing Suggestions:
- Serve with hot steamed rice and dal
- Pairs wonderfully with stuffed parathas or theplas
- Use as a dip for pakoras or samosas
- Great accompaniment to South Indian tiffins like dosa or idli
Allergen Information:
- Gluten-Free: Yes
- Nut-Free: Yes
- Vegan-Friendly: Yes
- Onion: Contains onion – not suitable for those on Jain or Satvik diets.
- Chili: Contains chili – adjust or omit for sensitive palates.
Recipe Instructions Step by Step:
Step 1: Prepare the Ingredients
Wash and peel one medium raw mango. Extract the pulp and discard the seed. Roughly chop two medium onions and one green chilli.
Step 2: Add to Blender
In a mixer or blender, add the raw mango pulp, chopped onions, green chilli, ½ teaspoon of black salt, and 2 teaspoons of water.
Step 3: Blend Until Smooth
Blend everything until smooth and well combined. Scrape the sides if necessary.
Step 4: Serve Fresh
Transfer to a bowl and serve fresh. You can refrigerate it for 15–20 minutes for a cooler, more refreshing flavor.