This tangy green mango chutney is prepared by crushing and blending raw mangoes with coriander leaves and basic spices. The chutney prepared with this recipe has perfectly balanced tangy and spicy taste as chillies, garlic and ginger gives it a spicy touch while coriander leaves and cumin seeds bring their own nuances.
They are actually not very hard to make totally sugar-free (I mean, the main ingredient is mango), but when you go for store-bought varieties, you’ll often find astounding amounts of added sugar. Discover below how we make this addictive and fragrant mango chutney without any refined sugar! How Many Types of Chutney Are There?
Wash raw mango in running water. Peel and cut it into small chunks and discard its stone. Add mango pieces, green chilli, ginger, cumin seeds, sugar and salt in a grinder jar. Grind them until medium coarse paste. Add coriander leaves and 1 tablespoon water; grind to a smooth paste.
How long does this mango chutney last? This recipe makes about 2 cups of chutney and can be easily multiplied to make a huge batch and store. It keeps well in the fridge for 2 weeks or can be frozen for a month. Store in an airtight jar and use a clean dry spoon.