Welcome to your new favourite summer side dish! When the weather gets warm, nothing beats the fresh, tangy, and zesty flavours of a homemade Raw Mango Tomato Chutney Recipe. If you are looking for a simple and quick side dish to elevate your everyday meals, this Summer Special Chutney is exactly what you need.
Made by lightly roasting fresh country tomatoes, raw mango (kairi), onion, and garlic, this chutney brings a beautiful smoky flavour right to your kitchen. The blend of fresh mint, coriander, and everyday spices makes this Raw Mango Tomato Chutney incredibly refreshing. It takes only a few minutes to prepare, and you don’t need any fancy cooking skills or equipment. Whether you pair it with warm parathas, comforting dal rice, or simple rotis, this Summer Special Chutney will instantly boost the taste of your food!
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Ingredients List:
- Oil: 1 tablespoon
- Tomato: 1 whole (preferably a country/desi tomato for better tartness)
- Raw Mango (Kairi): 1 whole (If using the large Totapuri variety, use 2 large pieces)
- Onion: 1 whole, peeled
- Garlic: 1 whole garlic bulb
- Green Chilli: 1 mild green chilli, broken into two pieces
- Salt: A pinch for roasting, plus regular salt to taste
- Sugar: ½ teaspoon
- Black Salt: ½ teaspoon
- Chaat Masala: ½ teaspoon
- Roasted Cumin Powder: ½ teaspoon
- Red Chilli Powder: ½ teaspoon (a mix of colour and heat)
- Mint Leaves (Pudina): A small handful
- Coriander Leaves: A handful, along with the tender stems
- Optional Add-ins: 3 tablespoons of roasted peanuts or finely chopped raw onions
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Step-by-step Instructions:
- Heat the Oil: Place a pan on the stove, add 1 tablespoon of oil, and let it warm up. Spread the oil evenly across the base of the pan.
- Add the Vegetables: Keep the flame on low. Add the whole tomato, raw mango, onion, garlic bulb, and green chilli to the pan.
- Season and Roast: Sprinkle a tiny bit of salt over the vegetables. Cover the pan with a lid and let them roast on low heat for 2 minutes.
- Flip and Cook: After 2 minutes, remove the lid and gently flip the vegetables so they cook evenly on all sides. Cover and cook for another 2 minutes until they soften.
- Peel the Veggies: Turn off the heat and remove the vegetables. Carefully peel the skin off the roasted tomato and the raw mango.
- Chop or Blend: Transfer the roasted veggies into a manual chopper. If you don’t have a chopper, you can use a mixer grinder—just pulse it once or twice so the texture remains coarse and chunky.
- Add Spices and Herbs: To the coarsely chopped mix, add sugar, black salt, chaat masala, roasted cumin powder, red chilli powder, regular salt, mint leaves, and coriander leaves.
- Final Mix: Give it one more quick mix in the chopper until all the spices and herbs are beautifully blended into the coarse Raw Mango Tomato Chutney.
Cooking Tips:
- Keep it Coarse: For the best rustic texture and mouthfeel, do not turn this into a smooth paste. Use a manual hand chopper or just pulse your mixer grinder very briefly.
- Roast on Low Heat: Always roast the vegetables on a low flame so they soften gently without burning on the outside.
- Use Tender Coriander Stems: Don’t throw away the coriander stems! They hold a lot of flavour and moisture that makes the chutney taste much fresher.
Variations:
- Crunchy Peanut Version: Add 3 tablespoons of roasted peanuts in the final mixing step for a delicious nutty crunch.
- Spicy Version: Swap out the mild green chilli for 2-3 spicy dark green chillies, or increase the red chilli powder.
- Kids-Friendly Version: Omit the green chilli entirely and use a mild Kashmiri red chilli powder just for the colour. Add a tiny bit more sugar to balance the tartness.
- Vegan Version: This recipe is naturally 100% vegan and dairy-free!
Serving Suggestions:
This versatile Summer Special Chutney pairs perfectly with almost any Indian meal. Enjoy it as a spread over hot, flaky Parathas or simple Chapatis. It also tastes incredible as a side dish with Bhakri or a comforting bowl of Khichdi or Dal-Rice (Varan Bhaat).
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FAQs:
Q1: How long can I store this Raw Mango Tomato Chutney?
Ans: You can store this freshly made chutney in an airtight container in the refrigerator. It stays fresh and tasty for about 2 to 3 days.
Q2: Can I use a mixer grinder instead of a hand chopper?
Ans: Yes! If you don’t have a chopper, put the ingredients in a mixer jar and just pulse it on and off exactly once. The goal is to keep it chunky, not smooth.
Q3: Can I add raw onions to this recipe?
Ans: Absolutely! For extra crunch and a sharp flavour, you can mix in some finely chopped raw onions at the very end.
Q4: Is this Summer Special Chutney recipe very spicy?
Ans: Not at all. It uses a mild green chilli and a balanced red chilli powder. The sugar and sweet tomatoes balance out the spice beautifully, making it very mild and pleasant.
Raw Mango Tomato Chutney Recipe | Summer Special Chutney
Ingredients
- Oil: 1 tablespoon
- Tomato: 1 whole preferably a country/desi tomato for better tartness
- Raw Mango Kairi: 1 whole (If using the large Totapuri variety, use 2 large pieces)
- Onion: 1 whole peeled
- Garlic: 1 whole garlic bulb
- Green Chilli: 1 mild green chilli broken into two pieces
- Salt: A pinch for roasting plus regular salt to taste
- Sugar: ½ teaspoon
- Black Salt: ½ teaspoon
- Chaat Masala: ½ teaspoon
- Roasted Cumin Powder: ½ teaspoon
- Red Chilli Powder: ½ teaspoon a mix of colour and heat
- Mint Leaves Pudina: A small handful
- Coriander Leaves: A handful along with the tender stems
- Optional Add-ins: 3 tablespoons of roasted peanuts or finely chopped raw onions
Instructions
- Heat the Oil: Place a pan on the stove, add 1 tablespoon of oil, and let it warm up. Spread the oil evenly across the base of the pan.
- Add the Vegetables: Keep the flame on low. Add the whole tomato, raw mango, onion, garlic bulb, and green chilli to the pan.
- Season and Roast: Sprinkle a tiny bit of salt over the vegetables. Cover the pan with a lid and let them roast on low heat for 2 minutes.
- Flip and Cook: After 2 minutes, remove the lid and gently flip the vegetables so they cook evenly on all sides. Cover and cook for another 2 minutes until they soften.
- Peel the Veggies: Turn off the heat and remove the vegetables. Carefully peel the skin off the roasted tomato and the raw mango.
- Chop or Blend: Transfer the roasted veggies into a manual chopper. If you don’t have a chopper, you can use a mixer grinder—just pulse it once or twice so the texture remains coarse and chunky.
- Add Spices and Herbs: To the coarsely chopped mix, add sugar, black salt, chaat masala, roasted cumin powder, red chilli powder, regular salt, mint leaves, and coriander leaves.
- Final Mix: Give it one more quick mix in the chopper until all the spices and herbs are beautifully blended into the coarse Raw Mango Tomato Chutney.
