About Coriander Mango Chutney Recipe
Coriander Mango Chutney Recipe | Green Chutney Recipe | Dhaniya Chutney Recipe with step-by-step photos and video: Transform your meals with this tangy, no-onion, no-garlic Coriander Mango Chutney—bursting with fresh flavours!
Looking for a vibrant and tangy accompaniment to elevate your meals? Our Coriander Mango Chutney Recipe is the perfect solution! This refreshing Green Chutney Recipe combines the zesty flavours of raw mango, fresh coriander leaves, and a hint of mint, making it a delightful addition to any dish.
Whether you’re serving it with snacks, spreading it on sandwiches, or using it as a dip, this Dhaniya Chutney Recipe is sure to impress your taste buds.
Made without onion or garlic, this Coriander Mango Chutney is ideal for those who prefer a lighter, no-onion, no-garlic version of the classic Dhaniya Aam ki Chutney. Packed with traditional Indian spices, it’s a simple yet flavorful condiment that adds a burst of freshness to every bite. Perfect for all occasions, this chutney is easy to make and even easier to enjoy!
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Similarly, If you are looking for more Chutney Recipes, I would like to share my other dip recipes collection like momo chutney, methi ki launji, tamarind chutney, coconut chutneys, and aam ki khatti mithi chutney recipe with this post of green chutney recipe | dhaniya aam ki chatni recipe.
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Watch Video Recipe
Recipe Card
​​Coriander Mango Chutney Recipe | Green Chutney Recipe | Dhaniya Chutney Recipe
Ingredients
- 1 cup Fresh Coriander Leaves / Cilantro
- ¼ cup Fresh Mint Leaves
- 1 inch Ginger
- 2 Green Chilies adjust to taste
- ½ cup Raw Mango peeled and chopped
- ½ tsp Black Salt / Kala Namak
- 1 pinch Asafoetida / Hing
- ¼ tsp Black Pepper Powder
- ½ tsp Cumin Seeds / Jeera
- ¼ cup Water as needed
Instructions
- Rinse the coriander leaves, mint leaves (if using), and green chilies thoroughly. Drain well.
- Peel and chop the raw mango into small pieces.
- Peel the ginger and cut it into small pieces.
- In a blender or food processor, add fresh coriander leaves/cilantro, fresh mint leaves, chopped ginger, and green chilies.
- Add chopped raw mango, black salt (kala namak), asafoetida (hing), black pepper powder, cumin seeds (jeera), water (as needed) to the blender.
- Now grind all the ingredients until you reach your desired consistency. The chutney should be smooth and thick, not too runny.
- Taste the chutney and adjust the seasoning if needed. You can add more salt, or green chilies to suit your taste.
- Transfer the chutney to a bowl and serve immediately. Green Mango Chutney pairs well with Indian snacks like samosas, and pakoras, or as a spread in sandwiches and wraps.
- Store any leftover mango coriander chutney in an airtight container in the refrigerator. It will stay fresh for 3-4 days.
Notes
- For a more intense flavor, you can dry roast the cumin seeds before adding them to the blender.
- This chutney can be customized by adding a little yogurt or coconut for a different twist.
Step-by-Step Recipe
1. Rinse the coriander leaves, mint leaves (if using), and green chillies thoroughly. Drain well.
2. Peel and chop the raw mango into small pieces.
3. Now peel the ginger and cut it into small pieces.
4. In a blender or food processor, add 1 cup of fresh coriander leaves/cilantro, ¼ cup of fresh mint leaves, 1 inch of chopped ginger, and 2 chopped green chillies.
5. Add ½ cup chopped raw mango, ½ tsp black salt (kala namak), 1 pinch asafoetida (hing), ¼ tsp black pepper powder, ½ tsp cumin seeds (jeera), and ¼ cup water (as needed) to the blender.
6. Now grind all the ingredients until you reach your desired consistency. The chutney should be smooth and thick, not too runny.
7. Taste the chutney and adjust the seasoning if needed. You can add more salt, or green chillies to suit your taste.
8. Transfer the chutney to a bowl and serve immediately. Green Mango Chutney pairs well with Indian snacks like samosas, and pakoras, or as a spread in sandwiches and wraps.
9. Store any leftover mango coriander chutney in an airtight container in the refrigerator. It will stay fresh for 3-4 days.
Tips:
1. For a more intense flavour, you can dry roast the cumin seeds before adding them to the blender.
2. This coriander chutney can be customized by adding a little yogurt or coconut for a different twist.