I grew up enjoying this delicious mango and coriander chutney. It’s almost like this chutney was always in our fridge. My mom would make it every so often and we used to have it with so many different Indian snacks such as samosas, pakora, bhajia, etc. I love this chutney too, but since my family is divided when it comes to mint, I skip it sometimes, so everyone can enjoy it.
The Ingredients for Mango and Coriander Chutney
A handful of ingredients is all it takes to make this fresh flavourful condiment.
Ingredients List for Mango and Coriander Chutney:
- 1/2 cup semi-ripe mango
- 2 cups fresh coriander leaves
- 1 cup fresh mint leaves (optional)
- 1 green chili
- 1-inch ginger
- juice of 1 lime
- 1 teaspoon of sugar
- salt and pepper to taste
- 1/4 cup of water
Preparing the Mango
Let’s start with peeling and chopping the mango. Cut the mango into small pieces – since they will be blended, they don’t have to be small pieces. The mango should be more on the unripe side than on the ripe side. If the mango is a little sour, instead of sweet, the chutney will be that much tastier. It’s not always easy to find unripe mangoes in a non-tropical land, so if the mango is sweet, then you can skip the sugar.
Preparing the Herbs
Pluck the coriander leaves from the stems, especially the tougher stems at the bottom. The softer ones at the top are ok to use since they will get blended easily. At the same time, also pluck the mint leaves from the stems, if you are using mint. You can discard the stems because they are quite tough and will not blend easily and will ruin the chutney. Skipping the mint will not change the flavor of the chutney. The chutney will still be delicious.
Chop the ginger into small pieces, so that it blends easily. Also, chop the green chili into small pieces. The leaves are softer than the ginger and chili, so it’s better to chop them before you add them to the blender.
The Blending Process
Place everything (except the water) into a blender or food processor. Squeeze the lime into the blender. Add the sugar, salt, and pepper to the blender and blend everything until you can no longer see the leaves and everything is homogenous. You might have to stop the blender and push the leaves down a couple of times to help them to blend easily.
Add a couple of tablespoons of water into the blender at a time. You might not need all of it. Continue to blend as you add the water until you have the required consistency. The chutney should be spoonable and not too runny.
Store the chutney in an air-tight container in the fridge for up to 2 weeks. Try it as an accompaniment with my delicious paneer tikka or my gluten free lentil flatbread or even my spinach potato onion pakora.
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Mango and Coriander ChutneyCourse: SideCuisine: IndianDifficulty: Easy
This mango and coriander chutney is so refreshing and easy to make. It gets its exotic tropical flavours from mango and lime and is an amazing accompaniment to various Indian snacks and meals
1/2 cup semi-ripe mango
2 cups fresh coriander leaves
1 cup fresh mint leaves (optional)
1 green chili
1 inch ginger
juice of 1 lime
1 teaspoon of sugar
salt and pepper to taste
1/4 cup of water
- Separate the stems from the coriander leaves (discard the thicker stems).
- Separate the stems from the mint leaves and discard the stems.
- Peel and roughly chop the mango.
- Chop the green chili into pieces.
- Chop the ginger into pieces.
- Place everything (except the water) into a blender or food processor. Squeeze the lime into the blender. Add the sugar, salt, and pepper to the blender and blend everything until you can no longer see the leaves and everything is homogenous. Add a couple of tablespoons of water at a time to ensure that the chutney doesn’t get too runny.
- Store the chutney in an air tight container in the fridge for up to 2 weeks.