Green Mango Chutney- 3 Ways

Got Green Mangos? Our 3 Favorite Ways to Make Mango Chutney

We talk a lot about blocks and what’s holding us back in practice and life. Being real here, I have a tendency to be slightly impatient. While it rarely shows up as agitation (though it can) mostly it’s stemming from some sort of excitement that is really hard to maintain once it starts bubbling up. I’m the girl that tells you what I got you for your birthday as soon as I buy it out of shear joy.

When it comes to the garden I’ve noticed this tendency to become somewhat exasperated. I plant everything. Watch it like a boiling pot noticing each and every new leaf, texture and color variation. With flowers I can sit in awe of their beauty but come fruit time it becomes almost unbearable. Checking dragon and passionfruit to see if the color has changed enough to pick. Desperately watching the fullness of the soursop and sugar apple. Waiting for the avocados to become plump. And of course eyeballing our beautiful mango tree with salivation at what’s to come. Then sometimes the patient process goes to the wayside and I pick the fruit. Lucky for me, and you, and our joy of mangos the unripe green ones make a tangy delicious chutney that we are putting as a side for almost everything this season.

 

Green Mango!?

That’s right. While of course sweet juicy mangos steal the show this season the unripe ones can be used in moderation to stimulate the appetite and work as digestive aids due to their sour taste. Spiced chutneys are traditionally used throughout most cultures and especially shared in Ayurveda. We talk all about it on our Savory Tomato Chutney Recipe.  

There are 6 Tastes discussed in Ayurvedic theory and the best meals for our body lean into each of these while emphasizing the best ones for your constitution, the season and your personal nutrition and health goals. These 6 tastes include sweet, sour, salty, pungent, bitter and astringent. You will notice that green mango has a sour taste which is used for stimulating salivation, digestion and making foods tasty. In excess it can increase the heat in the body so best to be used in moderation. We pack fresh garden herbs into these recipes along with digestive spices and other ingredients so you can find the right one for you!

Green Mango Chutney 3 Ways- Find Your Favorite Variation

Considering the season, sharing with others and the fact that we have so many green mangos right now we decided to share 3 of our favorite Green Mango Chutney variations so that you and your family can taste them all. While slightly different each of these make a delicious condiment to compliment rice, dal, tofu, meats, fish, flatbreads and can be used as a marinade, base for soups, dressings, or just as a good old chutney on the side of the meal. They are easy to make and add a bright taste and lightness to most dishes.

Spicy Herb Green Mango Chutney

Packed with fresh garden herbs, ginger, green onion and the pungency of garlic this variation is more warming and stimulating to the body as a whole and the digestive system. If garlic does not agree with you consider omitting and adding 1/4tsp of hing instead.

Spicy Herb Green Mango Chutney

Ingredients:

2 green mangos (not ripe), skinned and cut into cubes or chunks

1/2 red onion (if this feels to warming add 1 small bunch of green onions)

6 cloves of garlic

2 large seasoning peppers (can sub bell peppers or if you like it hot throw in a chili pepper)

1 small bunch of fresh parsley

1 large bunch of cilantro

3 leaves of culantro (if you do not have omit or sub another fresh herb of choice- tarragon is delicious as well)

5 sprigs of fresh rosemary or thyme (twigs removed)

1 small thumb of ginger

2 lime, juiced

2 tablespoons coconut or olive oil

Place all ingredients in food processor and blend until smooth. This will keep in a clean jar in the refrigerator for up to a week. Try it as a marinade, for roasting veggies, a dollop on rice, as a base for stew or be creative and let us know how you love it!

We like to pair this with our Fenugreek Thepala Recipe. 

 

Sweet & Savory Green Mango Chutney

Sweeter and less pungent version of the above that is ideal on hot days or if you notice digestion is low. With hing, digestive spices and fresh herbs like cilantro and mint this tastes sweet, nourishing and is good on everything! We love it as a marinade, sauce to top grilled veggies and grains with, or as a taste before the meal to stimulate digestion.

Sweet & Savory Green Mango Chutney

Ingredients:

2 green mangos (not ripe), skinned and cut into cubes or chunks

1/2 bunch or fresh mint

1/2 bunch of cilantro

1 large seasoning pepper, bell pepper or hot pepper if you prefer more spice

1 tsp Agni Spice Mix (make for your constitution or the current season)

1/2 tsp cane sugar or jaggery

pinch of salt to taste

2-3 tablespoons of water to desired consistency

Place all ingredients in food processor and blend until smooth. This will keep in a clean jar in the refrigerator of up to a week. Try it as a marinade, for roasting veggies, a dollop on rice, as a base for stew or be creative and let us know how you love it!

We like to pair this with Garlic and Ginger Sautéed Greens and our Green Beans and Curry Leaf Recipe.

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Spiced Green Mango Chutney

This is one of our favorite chutneys, though have to admit when we make all three together it’s a tough choice. The spices bring out the flavor of the mango and culantro adds a special layer that is hard to beat. If you don’t have culantro you can substitute cilantro though it does taste slightly different. (or come visit us because our garden is stacked)

Spiced Green Mango Chutney

Ingredients:

2 green mangos (not ripe), skinned and cut into cubes or chunks

6 cloves of garlic

5 culantro leaves

2 large seasoning peppers or bell peppers if you don’t have (can throw in a chili if you like spice)

1/2 tsp black mustard seeds

2 tbs garam masala

1 tsp Agni Spice Mix (make for your constitution or the current season)

1-11/2 tsp himalayan salt (taste it first)

2 tbs coconut oil

Place all ingredients in food processor and blend until smooth. This will keep in a clean jar in the refrigerator of up to a week. Try it as a marinade, for roasting veggies, a dollop on rice, as a base for stew or be creative and let us know how you love it!

We like to pair this with our Lemongrass and Coconut Rice for some extra flavor and our Charred Breadfruit for easy digestibility.

Chutneys for Summer

One interesting phenomenon is that as the heat of summer increases our digestive capacity naturally slows. It’s like we are getting squeezed. We sweat more, do more, think more, travel or play more. And while that certainly often feels great, it puts a toll not only on our energy levels but the capacity of our digestive system. Slowly over time heat increases in the body leading to fatigue, poor elimination, sleep fluctuations, skin flare-ups, agitation and other general areas of discomfort if not kept in check.

This is one of the reasons why we recommend seasonal cleansing. And late summer or early fall are ideal times to do so. If you are interested in joining us for an in-person or distance cleanse program reach out! In the meantime check out our YouTube Video to learn more about Seasonal Regimens and what Ayurveda has to say about each season. Stay healthy friends! Enjoy.