Pungent. Searing. Tasty. What a kick to a summer must have!

For Indian families chutneys are more than just relishes; they are heirlooms within a jar. Remarkably starting from summer , where unripe mangoes dangle exceptionally from trees like green jewels, turns this chutney into a must have, Raw Mango & Tomato Chutney. This astonishingly delightful raw mango chutney recipe would capture a lot of raw mangoes, accompanied with tomatoes for sweetness and scorching red chilies always bringing in the heat. The incredible part was everything was always stored in ceramic jars. And the magic begins when you start paring the chutney with hot parathas or rice, the raw mango paired with tomatoes elevate even the simplest meals amazing.

Want to know the best part? This raw mango chutney can shine in even the most boring meals extra terrestrially. So if you want to carry summer in one bite that tangy, bold, and explosion of flavors we recommend to try this recipe immediately.

🕒 Prep Time: 15 minutes

🔥 Cook Time: 10 minutes
🍴 Makes: About 1 cup

Ingredients

For the Chutney:

• 1 medium raw mango (peeled and chopped, about ¾ cup)
• 2 medium ripe tomatoes (chopped)
• 2–3 dry red chilies (adjust to taste)
• 1-inch ginger piece (peeled)
• 1–2 garlic cloves (optional)
• ½ tsp cumin seeds
• 1 tbsp jaggery or brown sugar (adjust for sweetness)
• Salt to taste
• 1 tbsp oil

For Tempering (Optional but Recommended):

• 1 tsp mustard seeds
• ½ tsp urad dal (split black gram)
• A pinch of hing (asafoetida)
• 5–6 curry leaves
• 1 tsp oil

Instructions

1️⃣ Roast the Base

• Heat 1 tbsp oil in a pan.
• Add cumin seeds, let them splutter.
• Add chopped raw mango, tomatoes, dry red chilies, ginger, and garlic.
• Sauté for 7–8 minutes on medium flame till the tomatoes soften and the mango is slightly tender.
• Add salt and jaggery. Cook for another 2 minutes. Let the mixture cool.

2️⃣ Grind it Smooth

Once cooled, transfer to a blender and grind to a coarse or smooth chutney as per your preference. Avoid adding water unless needed.

3️⃣ Add Tempering (Tadka)

• Heat 1 tsp oil in a small pan.
• Add mustard seeds and let them crackle.
• Add urad dal, curry leaves, and a pinch of hing. Let them sizzle for a few seconds.
• Pour the tempering over the chutney and mix.

Serving Suggestions

• Pair with hot steamed rice, ghee & papad.
• A great sidekick for dosas, idlis, parathas, or rotis.
• Use as a spread in wraps, sandwiches, or even with grilled cheese.
• Add to curd rice or khichdi for a tangy twist.

Storage Tips

• Store in an airtight glass jar.
• Keeps in the fridge for 5–6 days.
• Flavor deepens after a day!

This Raw Mango & Tomato Chutney is a perfect harmony of sour, sweet, and spicy — a fiery hug for your taste buds. Whip up a batch and bring that nostalgic, bold taste of Indian summer to your table.