Raw Mango Chutney Recipe: There is something truly special about raw mango chutney that instantly transports you back to the memories of your childhood. Whenever you visited your grandparents' homes during your younger days, you undoubtedly enjoyed a serving of this tangy chutney made from raw mangoes. In almost every household kitchen, the summer season calls for the preparation of this chutney—a delightful blend of mangoes, mint, coriander, green chilies, and garlic. It is not only delicious and nutritious but also incredibly healthy. Typically, one prepares this chutney by simply chopping the raw mangoes and blending them in a mixer jar along with salt, garlic, and green chilies.

However, today we are sharing a recipe for raw mango chutney prepared in a truly unique and distinct manner. This recipe comes from Chef Kunal Kapur, who shared it on his Instagram account. Chef Kunal Kapur explains that while the tanginess of the raw mangoes, the heat of the green chilies, and the freshness of the mint and coriander certainly make this chutney special, its true flavor is unlocked by roasting the mangoes and chilies over an open flame before preparation. The resulting chutney has a subtle smoky undertone; it is spicy, tangy, and absolutely delicious. Do give this method of making raw mango chutney a try at least once. Let's dive into the recipe for this smoky raw mango chutney.

**Ingredients for Raw Mango Chutney**
2 Raw Mangoes
3 Green Chilies
2 cups Fresh Coriander Leaves
1 cup Mint Leaves
1 tbsp Ginger
Salt (to taste)
½ tsp Black Salt
½ tsp Black Pepper Powder
2 tsp Roasted Cumin Powder
½ cup Cold Water (preferably ice-cold)

**Method for Preparing Raw Mango Chutney**
First, lightly roast the raw mangoes and green chilies directly over a gas flame. Continue roasting them until they develop a slight char or blackening on the surface. Remove them from the heat, place them in a bowl, and allow them to cool down. Once cooled, use a knife to peel the skin off the mangoes. Transfer the mango pulp and the roasted chilies into a mixer jar. Add coriander, mint, ginger, salt, black salt, black pepper powder, and roasted cumin to it. Add ice-cold water and blend into a smooth paste. Adjust the taste and consistency to your preference, and enjoy it with rice, roti, samosas, or any other snacks you desire. This chutney makes every meal truly special.

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