2 types of Raw Mango Chutney | How to make kacche Aam ki Chutney

Raw Mango Chutney, in both its cooked and uncooked forms, embodies the vibrant flavors and culinary ingenuity found throughout India. Whether it’s the tangy zest of unripe mangoes or the savory blend of spices in cooked chutney, both varieties offer a delightful accompaniment to a wide array of dishes, from savory snacks to hearty meals.

Kaccha Mango Chutney
Kaccha Mango Chutney

Uncooked Raw Mango Chutney, also known as “Kacche Aam ki Chutney,” is a refreshing and tangy condiment made by blending raw mangoes with a medley of spices, herbs, and seasonings. This chutney bursts with the natural tartness of unripe mangoes, balanced by the heat of red chilli powder and the freshness of corriander leaves. Its vibrant green color and zesty flavor make it a perfect complement to fried snacks like samosas or pakoras or with rotis or rice, adding a burst of tanginess and spice with every bite.

On the other hand, Cooked Raw Mango Chutney, or “Pakaya hua Aam ki Chutney,” is a more complex and savory concoction that involves cooking raw mangoes with an assortment of spices, and jaggery. This chutney is simmered until the mangoes soften and the flavors meld together, resulting in a thick, jam-like consistency with a rich, sweet-tart flavor profile. The addition of spices like cumin, and red chili powder adds depth and warmth to the chutney, making it a versatile condiment that pairs beautifully with rice dishes, rotis, or even as a spread for sandwiches and wraps.

Whether you’re savoring the bright and tangy freshness of uncooked Raw Mango Chutney or indulging in the rich and savory notes of cooked Raw Mango Chutney, both varieties offer a tantalizing taste of India’s culinary diversity and the versatile flavors of the beloved mango. With their bold flavors and vibrant colors, these chutneys are sure to elevate any meal and leave taste buds tingling with delight.

Two types of Raw Mango Chutneys

Two types of Raw Mango Chutney

Prepare two tantalizing varieties of Raw Mango Chutney with ease at home: one cooked and one uncooked, each offering its own distinct flavor profile. The cooked version boasts a rich, tanginess and sweetness achieved through gentle simmering, while the uncooked variation maintains the vibrant, tangy essence of raw mangoes. With simple recipes and minimal ingredients for both, these chutneys provide versatile accompaniments to complement a range of dishes, adding depth and zing to your culinary creations.
5 from 1 vote
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Indian
Servings 10 People
Calories 65 kcal


  • Peeler
  • Knife
  • Chopper Board
  • Non-Stick Pan
  • Stone Khalbatta
  • Measuring Cups
  • Measuring Spoons


Cooked Raw Mango Chutney

  • 1 no Raw Mango
  • 3 tbsp Oil
  • ½ tsp Mustard Seeds
  • 1 tsp Cumin Seeds
  • ¼ tsp Asafoetida
  • 8 nos Curry leaves
  • 5 nos Chopped Onion Double the quantity of Raw Mango
  • ½ tsp Turmeric Powder
  • 1 tsp Red Chilli Powder
  • tsp Salt
  • 2 tsp Jaggery
  • bunch Chopped Corriander Leaves

Uncooked Raw Mango Chutney

  • 2 nos Chopped Onion
  • ¼ cup Raw Mango Chopped into small Pieces
  • ½ tsp Red Chilli Powder
  • ½ tsp Salt
  • ¼ tsp Turmeric Powder
  • 1 tsp Cumin Seeds
  • ¼ bunch Chopped Corriander Leaves


Cooked Raw Mango Chutney

  • Take 1 no Raw Mango, wash it and remove the outer layer. Cut it from center and remove the seed. Chop raw mango into smaller size.
  • Take a pan and heat 3 tbsp Oil, then add ½ tsp Mustard Seeds and 1 tsp Cumin Seeds. When they start blasting off add ¼ tsp Asafoetida, 8 nos Curry leaves and 5 nos Chopped Onion.
  • Mix and roast until onion gets golden color. Now add ½ tsp Turmeric Powder, 1 tsp Red Chilli Powder, and 1½ tsp Salt. Mix them thoroughly.
  • After mixing add chopped raw mango pieces. Mix it and cook it for 7 mins on low flames closing the lid. Stir in between. Add 2 tsp Jaggery and stir while its 3 mins. Mix it well.
  • Now sprinkle ⅓ bunch Chopped Corriander Leaves and mix it. Raw Mango chutney is ready.

Uncooked Raw Mango Chutney

  • Take a Khalbatta and add 2 nos Chopped Onion, ¼ cup Raw Mango, ½ tsp Red Chilli Powder, ½ tsp Salt, ¼ tsp Turmeric Powder, and 1 tsp Cumin Seeds mix them and beat with the stone for couple of minutes.
  • Add ¼ bunch Chopped Corriander Leaves and beat again with stone for a minute. Raw Mango Chutney is ready.



While both chutneys are yummy, you can still adjust the sweetness or tanginess depending on your taste. 
Keyword Raw Mango Chutney


Peeler https://amzn.to/4augYia

Knife https://amzn.to/3VFAaF1

Chopper Board https://amzn.to/3TWMUFQ

Non-Stick Pan https://amzn.to/3w3vQF7

Stone Khalbatta https://amzn.to/3UA3kV9

Measuring Cups https://amzn.to/4abSLx1

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating

One thought on “2 types of Raw Mango Chutney | How to make kacche Aam ki Chutney”

Moonglet Recipe for Healthy Breakfast How to make Sattu Powder and Sattu Drink Milkmaid Recipe can be easily at home Mango Recipes for making at home Vanilla Ice Cream