This easy green mint & mango chutney is a healthy raw relish made within 10 minutes. Packed with mint, ginger, chili & mango, it’s a lively blend of luscious scents & flavours!
Why Make This Recipe
- The perfect mix of tangy, minty, sweet & salty
- Unbelievably easy
- Refreshing and so versatile
- A super quick alternative to regular cooked chutneys
- Tasty hints of mint, coriander leaves & ginger
- Oil-free, raw, vegan & gluten-free
- Can be frozen
- Includes step-by-step images & YouTube video
Ingredients
Here are the ingredients you’ll need for my Indian-inspired easy green mint & mango chutney.
Ingredient notes
Mango - Use ripe mangoes. This is a no-cook recipe, meaning that you can’t use green (raw) mango that needs to be cooked first.
Green chili - Can be left out, but provides a great kick of flavour & you won’t really taste the heat.
Cilantro - also called coriander.
Step-by-step
Here’s how to make this lovely relish!
PS - The full recipe including exact ingredients and instructions is waiting for you at the bottom of this page. Don’t forget to watch the video too!
- Prepare all your ingredients. Cut the mango and wash the greens (mint, coriander, chilli). Peel the ginger.
- Add all your ingredients to a blender or food processor.
- Blend until it forms a paste.
- Serve!
You can store any leftovers in an airtight container in the fridge for up to 2 days.
Mango cutting tip: Not sure how to cut a mango? Check out my recipe video for detailed instructions. If you’re still unsure, have a look through this tutorial.
Pro Tips
- Adjust the levels of chilli according to your preferences and how much heat you can take.
- To avoid a bitter aftertaste, remove the mint stems and only use mint leaves.
- You can use coriander/cilantro stems as they are not as tough and have a lovely flavour.
- Don’t add too much water! This will take away from the rich flavours of this chutney.
- No need to blend until completely smooth.
- If you blend it for too long the oil in coriander leaves will turn rancid, making the chutney taste bitter.
- Too runny? Add more mint and coriander.
- Sprinkle it with a dash of sea salt when serving. This really helps bring out the flavours.
F.A.Q.
Whereas I don’t believe food can easily be categorized on the ‘healthy’ and ‘unhealthy’ binary, this chutney does have many healthy properties.
It’s entirely made out of healthy whole foods with no added sugar or highly processed additives. It’s also low in saturated fat and salt.
No problem. Pour it into an ice cube tray, leaving a few millimeters of space on top (it will expand in the freezer). Freeze for up to 2 months.
Yep! This is the beauty of raw chutneys. Simply blend and enjoy straight away.
While this is the case for most cooked chutneys, raw chutneys don’t necessarily get better with time. They are best eaten fresh within the first days of making it.
Serving
Some ways you can serve this chutney:
- With idli, dosa, or samosa
- With hot curries that you want to make less spicy
- Goes particularly well with crunchy poppadoms (pictured above)
- If you love garlic & herbs, dip it into my heavenly garlic twist bread
- Drizzle over plain rice or veggies for a kick of flavour
- Dip it into hot naan
- Use it to make chutney sandwiches with fresh veggies
Equipment
You will need a good blender or food processor to make this recipe.
I used my millo smart portable blender* because it’s so handy. It’s a real powerhouse & makes blending so effortless. Just chuck in all your ingredients, blend and rinse. It's quieter than regular blenders and overall just so light & a pleasure to use.
Plus, its sleek design makes it such a beautiful addition to my kitchen counter!
Looking for more healthy vegan recipes? Try out my:
* This blog post is not sponsored by millo and all opinions are my own. My millo blender has been gifted to me by the brand.
Recipe
Green Mint & Mango Chutney (Raw, Healthy & Easy Relish)
Equipment
- Blender or food processor
- Measuring cups or scales
Ingredients
- 1 ripe mango
- 1 cup mint tightly packed to fill the cup
- 1 large thumb ginger
- 1 clove garlic
- ½ teaspoon ground cumin
- ½ teaspoon salt
- 2 teaspoon lime juice
- ⅓ cup cilantro / coriander tightly packed to fill the cup
- ¼ green chili optional
- 2-3 tablespoon cold water
Instructions
- Prepare all your ingredients. Cut the mango and wash the greens (mint, coriander, chilli). Peel the ginger.
- Add all your ingredients to a blender or food processor.
- Blend until it forms a coarse paste. No need to blend until 100% smooth.
- Serve and enjoy!
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