Mint and Green Mango Chutney

  • Serves

    makes 1 cup


Green, unripe mangoes, or khatte am, puréed with aromatic mint make a tart, refreshing condiment that's a cooling counterpoint to all sorts of Indian dishes. This recipe first appeared as part of the digital edition of our August/September 2014 special India issue.


  • 2 cups packed mint leaves
  • ½ tsp. ground cumin
  • ¼ tsp. asafoetida
  • 2 small green Thai chiles or 1 serrano, stemmed
  • 1 small green, unripe mango, peeled, pitted, and thinly sliced
  • Kosher salt, to taste


Step 1

Purée all ingredients in a food processor until smooth.

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