Spicy Mango-Mint Chutney

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Vibrantly herbaceous and fiery hot with a balancing sweetness from the mango, this versatile condiment adds a welcome punch to both the Masala Paneer Kathi Rolls and the Spring Pea Chaat with Lemon Raita.

By
Maneet Chauhan
Manee Chauhan
Maneet Chauhan

Maneet Chauhan is an Indian American chef, television personality, restaurateur, and cookbook author. She has served as the executive chef of Morph Hospitality Group restaurants in Chicago, Nashville, and New York, and is a judge on the Food Network's Chopped.

Food & Wine's Editorial Guidelines
Updated on August 2, 2023
Tested by
Food & Wine Test Kitchen
Tested by Food & Wine Test Kitchen
Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time.
Meet the Food & Wine Test Kitchen
Total Time:
15 mins
Yield:
1 cup
Cook Mode (Keep screen awake)

Ingredients

  • 1 cup packed fresh cilantro leaves

  • 1 cup packed fresh mint leaves

  • 1/2 cup canned mango pulp (such as Deep Alphonso Mango Pulp)

  • 2 tablespoons fresh lime juice

  • 2 tablespoons water

  • 2 small fresh serrano chiles, seeds and ribs removed, chopped

  • 1 1/2 teaspoons chopped peeled fresh ginger

  • 1/2 teaspoon kosher salt

Directions

  1. Place cilantro, mint, mango pulp, lime juice, 2 tablespoons water, chiles, ginger, and salt in a blender. Process on low speed, gradually increasing speed to high, until smooth, about 1 minute. Transfer mixture to a small airtight container; press a piece of plastic wrap on mixture. Cover with a lid; store in refrigerator until ready to use.

Make Ahead

Chutney can be stored in an airtight container in refrigerator up to 2 days.

Originally appeared: May 2020

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