Kairi pudina chutney (raw mango-mint chutney)
Vegetarian
कैरी पुदीना चटनी · kairī pudīnā caṭnī
Tart green mango blended raw with mint, coriander, green chilli and a little jaggery. A bright, sour-sweet summer chutney, quite different from the cooked aam ki launji.
Kairi pudina chutney (raw mango-mint chutney) is an Indian condiment, ready in about 15 minutes and made with raw green mango and mint. It serves 10 and is rated beginner to cook.
No licensed photograph of this dish yet.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Serves
- 10
- Level
- Beginner
- Calories
- 23
Method
Step 1
Wash the mint (opens in a new tab) and coriander in several changes of water and shake dry. Pick the mint leaves off the stalks.
- 4 min
Step 2
Peel the mango with a peeler, slice the flesh off the stone and cut it into small cubes. Taste a piece: very sour mangoes need more jaggery.
Step 3
Put the mango, green chilli (opens in a new tab), ginger, jaggery, cumin, black salt (opens in a new tab) and salt into the blender (opens in a new tab) with half the water. Blend in short bursts until the mango is finely chopped.
Step 4
Add the mint (opens in a new tab) and coriander and blend again in pulses, adding the rest of the water a spoonful at a time, until you have a thick, smooth, spoonable paste. Stop as soon as it is smooth so the herbs stay green.
Step 5
Taste and balance: more jaggery if it is too sour, more salt or chilli if it tastes flat. Spoon into a jar and chill.
About this dish
- Origin
- North and West India, India · Commonly attributedMade all over North India, Maharashtra and Gujarat in the raw-mango season (March to June). Proportions vary by family; this follows the common home formula of about two parts mango to one part herbs.More food from India
- Dish
- Lunch · Dinner · Snack · Condiments, chutneys & relishes · Dips & spreads
- Cooking method
- Blended, No-cook
- Taste
- sour, herby, sweet & sour, spicy (chilli heat)
- Diet
- Vegan · No gluten ingredients · Dairy-free · No nut ingredients · Low-carbWorked out from the ingredients. How labels work
All labels
Vegan · Plant-based · Vegetarian (lacto-ovo) · Eggetarian · Lacto-vegetarian · Ovo-vegetarian · Pescatarian · Flexitarian-friendly · Whole-food focused · Paleo-style · No gluten ingredients · Dairy-free · Egg-free · No nut ingredients · Alcohol-free · Pork-free · Beef-free · Low-carb · Low-fat · DASH-style - Good for
- Everyday · Budget-friendly
- Cook more with
- Raw green mango · Mint · Coriander leaves · Green chilli · Jaggery / palm sugar · Ground cumin
- Techniques
- Wet grinding · Knife skills · Emulsification
Allergens
None of the 14 major allergens appear in the listed ingredients.
Based on typical versions of these ingredients and not verified allergen-free. Brands differ and cross-contact happens, so always check labels. For severe allergies, follow your clinician’s advice.
Nutrition
23 kcal per serving
Estimated1 serving ≈ 30 g · recipe makes 10
Where the energy comes from
- Protein 6%
- Carbohydrate 87%
- Fat 7%
| Nutrient | Per serving | Per 100 g |
|---|---|---|
| Energy | 23 kcal | 75 kcal |
| Protein | 0.4 g | 1.2 g |
| Carbohydrate | 5.5 g | 18.3 g |
| Net carbohydrate | 4.9 g | 16.2 g |
| Sugars | — | — |
| Added sugars | 1.9 g | 6.5 g |
| Fibre | 0.6 g | 2.1 g |
| Fat | 0.2 g | 0.5 g |
| Saturated fat | 0 g | 0.1 g |
| Trans fat | — | — |
| Cholesterol | 0 mg | 0 mg |
| Sodium | 158 mg | 528 mg |
| Salt equivalent | 0.4 g | 1.3 g |
Vitamins & minerals per serving
- Potassium
- 70 mg
- Calcium
- 14 mg
- Iron
- 0.6 mg
- Magnesium
- 6 mg
- Vitamin A (RAE)
- 26 µg
- Vitamin C
- 11 mg
- Vitamin D
- 0 µg
- Vitamin B12
- 0 µg
- Folate (DFE)
- 14 µg
How these numbers were made
- Calculated from USDA FoodData Central (SR Legacy) per-100 g values and the listed quantities.
- Optional ingredients are not included: fresh ginger.
- Raw green mango: Ripe raw mango (FDC 169910) used as a stand-in; unripe green mango is more acidic and has less sugar, so sugars are slightly overstated.
- Jaggery / palm sugar: Brown sugar (FDC 168833) used as a stand-in for unrefined cane jaggery and palm sugar.
- Black salt (kala namak): Table salt (FDC 173468) used as a stand-in; kala namak is mostly sodium chloride with sulphur compounds that give its eggy aroma.
- “—” means the value isn’t known for enough of the ingredients; it is never zero by default.
- Values are estimates for guidance, not for medical dosing. U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. fdc.nal.usda.gov.
Good to know
Tips
- Choose a hard, sour mango with white flesh; a mango that has started to ripen makes a sweet, dull chutney.
- Freeze in an ice-cube tray to have it after mango season ends.
Common mistakes
- Using mint stalks, which make the chutney bitter.
- Over-blending: the heat of the blades darkens mint quickly.
Serve with
- Serve with dal-chawal, khichdi, aloo paratha, besan chilla, pakoras or samosas.
- Spread inside sandwiches or stir a spoonful into yoghurt as a quick dip.
Food safety
- Herbs and greens carry soil; wash them in several changes of water because this chutney is not cooked.
Storage
- Refrigerate in a covered jar for up to 3 days; freeze in small portions for up to 2 months.
Variations
- Kairi kanda chutney: Blend in half a small onion for a sharper Maharashtrian-style raw mango chutney.
- Kairi coconut chutney: Add 50 g fresh coconut, as in coastal Maharashtra and Karnataka, for a milder, creamier chutney.
- Without herbs: Raw mango ground with chilli, jaggery, cumin and salt only: a plain kairi chutney.
Original editorial recipe · FriendsPantry editorial · Not yet independently reviewed · Added · Updated
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Recipe DNA
How this dish is built
Grouped by each ingredient’s role in the dish. Each band’s width is its share of the dish by weight. Choose a component to see what it does.
What the dish is built around
Main ingredient
- Raw green mango, peeled, stoned and cut into small cubes (flesh of 1 medium mango)200 g
Make it milder, swap ingredients for your diet, change the batch size or thickness — the original stays as it is.
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