This raw mango(kaccha aam / kairi) pudina chutney will simply refresh your taste buds in summers.  This chutney is sour & spicy with a nice mint flavor. You can eat it with dosa , idli ,paratha or as companion with any type of meal.

[box]Also check– 3 Easy pudina chutney recipes[/box]

I have used roasted peanuts (moongphalli / dane) to give nice thickness and texture to this chutney. You can also add fresh coconut or roasted Bengal gram (chatni wali dal / dallya) to make this chutney.

 Tips for making pudina / mint chutney green

1. Never grind pudina chutney with salt. Add salt after you grind pudina chutney.
2. Add lemon juice or curd or raw mango in pudina chutney to keep it green in color.
3. Add coriander leaves with pudina to make your chutney green.

[ingredients title=”Ingredients to make raw mango (kaccha aam) pudina chutney”]

For pudina raw mango chutney–

• 1 cup fresh pudina leaves(mint leaves)
• ½ cup peeled raw mango pieces (kacche aam ke pieces/ kairi )
• 2 green chilies
• 6-7 garlic cloves
• 1 small onion pieces
• 1 teaspoon jeera (cumin seeds)
• ¼ cup roasted peanut (moongphalli / dane)/ fresh grated coconut (kachha nariyal)
• ½ cup coriander leaves (dhaniya patta / kothimbir)
• Salt to taste

For tempering —

• 1 teaspoon oil
• 1 teaspoon jeera
• 1 pinch of Asafoetida
• 10-15 curry leaves(kadi – patta)

[/ingredients]

[directions title=”Directions”]

1. Take all the ingredients of pudina chutney in mixer jar, add little water and make fine paste of it.
2. Heat oil add jeera ,Asafoetida and curry leaves to it .when the curry leaves becomes crispy add this  tempering on chutney.

[/directions]