Raw Mango Chutney is a tangy and spicy chutney that makes a perfect side for many South Indian foods. It is made by grinding raw mango pieces with roasted dal and then mixed with a flavorful tempering. The chutney has that mix of sour, spicy and little sweet taste which makes it different from the usual chutneys.

This Andhra style chutney is called Mamidikaya Pesara Pachadi, very famous in Telugu homes. It goes well with idli, dosa, chapathi and even with hot plain rice also. The raw mango gives a natural sourness that blends so nicely with roasted dal taste, making this chutney something you will want again and again.

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About Raw Mango Chutney

Raw Mango Chutney is traditional recipe from Andhra cuisine, where raw mango used in many dishes specially in summer time. This chutney is special because dal and raw mango is grinded together, which make it thick and little coarse. The taste is tangy and spicy, with little sweetness from jaggery balancing it.

The chutney texture is not very smooth like coconut chutney, it will be more coarse and rustic. Roasting moong dal and red chilli before grinding gives smoky taste that lifts the flavor. And when tempering with curry leaves, mustard and urad dal is added, it gives the final aroma and crunch.

You can also make variations. You can add green chilli instead of red chilli for fresh sharp taste. Some put more jaggery if mango is too sour. Few also add little coconut while grinding. Each version is bit different in flavor, but all taste good in their own way. It gets ready quick and makes the meal feel special without much work.

I usually prepare this chutney during mango season when raw mango is easy to get. It goes best with hot rice and ghee, and we also have it with dosa many times.

Raw Mango Chutney Ingredients

• Raw mango - I have used raw green mango, peeled and chopped. It gives natural sour and tangy taste. If mango is very sour you can balance with some more jaggery.
• Moong dal - Roasted moong dal adds nutty flavor and gives body to chutney. You can also try with toor dal if moong not available, but flavor will not be same.
• Red chillies - I added dry red chillies for spice and little smoky taste. If you want less spicier, just reduce or use Kashmiri red chilli for color and mild spice.
• Jeera - I added these for that earthy flavor and also helps in digestion. I like to roast it little before grinding for better aroma.
• Jaggery - Small amount of jaggery balances the sour mango taste. I recommend adding, but you can skip also if you prefer sharp tangy chutney.
• Tempering - I have used oil, mustard seeds, urad dal, curry leaves and one red chilli for tempering. Together these add crunch, aroma and final punch of flavor to chutney.

Why This Recipe Works

• This is very quick to make and uses simple pantry items only.
• The mix of raw mango and roasted dal gives unique flavor.
• It goes with almost anything - dosa, idli, chapathi or plain rice.
• You can easily adjust sourness and spice as per your taste.
• This chutney stays better than coconut chutney, so also good for lunch box.

Similar Recipes

• Kara chutney
• Curry leaves chutney
• Garlic chutney
• Onion chutney
• More chutney recipes

How to make Raw Mango Chutney Step by Step

1.Wash the raw mango, scrap the skin and chop them roughly. Measure dal and cubed raw mango and set aside. In a pan heat little oil, roast moong dal till golden, Set aside to cool.

2.Add jeera and roast it, set aside. Then add red chili, roast till crisp. Transfer to a mixer

3.Grind to a coarse mixture then add raw mango required salt and jaggery. Grind it to a coarse paste with little water.

4.Now do the tadka, heat oil and add the items listed under 'to temper' let it splutter then add this to the chutney and mix it well.

Serve with rice / rotis!

Expert Tips

• Choose mango - Always pick firm and fresh raw mango, not half ripe ones. If mango is soft or little mushy, the taste will not come out proper and chutney feels bland.
• Roast dal properly - Roast moong dal slow till golden brown and nice aroma start coming. Don't over roast or burn, then the chutney get bitter and spoil the whole taste.
• Adjust jaggery - Add more or less jaggery depending how sour your mango turns out. Some mango are very tangy, some less, so jaggery is only to balance chutney, not to make it sweet.
• Use less water - While grinding add very little water, only as much needed. If you put more water, chutney becomes runny type and will not taste that good.
• Tempering is must - Never skip tempering, it give lovely aroma and make chutney more tasty and authentic Andhra style.

Serving and Storage

Serve raw mango chutney with idli, dosa, chapathi or even mix with hot rice and ghee. It also tastes nice with curd rice or simple pulao. Leftover chutney can be stored in fridge for one day in closed container. Before eating, bring to room temperature or give fresh tempering again.

FAQS

1.Can I use green chili?

Yes, you can use green chilli. Chutney will be more sharp and fresh in taste.

2.Is jaggery must in this recipe?

Not must, but I add because it balances sour mango taste nicely.

3.How long chutney can be stored?

It stays good for one day in fridge. Always store in clean dry box.

4.Can I use toor dal?

Yes, you can, but flavor will change, it becomes more earthy and heavy than with moong.

5.What oil is best for tempering?

Any cooking oil is fine. I sometimes use gingelly oil, it gives special flavor.

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