Indian Kairi Aam Green Mango Chutney with Peanuts
A bright, tangy fresh chutney made from unripe green mangoes, roasted peanuts, and aromatic spices. This kairi aam chutney is chunky yet pourable, with a perfect balance of sour, spicy, and nutty flavors. Serve with samosas, pakoras, dosa, or grilled meats—it's best enjoyed fresh but keeps for several days.
Steps
Before you start
- Choose firm, unripe green mangoes with no soft spots or blemishes
- Use roasted unsalted peanuts (or roast raw peanuts yourself at 350°F for 12 minutes)
- Have a food processor or blender ready
- Gather all ingredients so you can work quickly once blending begins
Prepare the mangoes
- Place each green mango on a cutting board and carefully slice off the flesh from the pit in three sections, rotating the mango as you go.
- Peel away the thin green skin with a vegetable peeler or knife.
- Cut the flesh into rough 1-inch chunks and set aside in a bowl—you need about 2 cups (480 ml) of cut mango.
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Ready when: Mango is peeled and cut into manageable chunks with no skin or pit remaining
Tip: Green mangoes are firmer than ripe ones; use a sharp knife and apply steady pressure to avoid slipping.
Toast cumin seeds
- Pour the cumin seeds into a dry skillet or frying pan over medium heat.
- Toast for about 1–2 minutes, shaking the pan occasionally, until fragrant and lightly golden.
- Transfer to a small bowl and let cool for 1 minute.
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Ready when: Cumin is fragrant and just beginning to brown
Tip: Toasting releases the seeds' essential oils; don't skip this step or the chutney will lack depth.
Combine and blend
- Add the mango chunks, roasted peanuts, green chiles, ginger, toasted cumin seeds, salt, and jaggery (if using) to a food processor.
- Pulse 8–10 times until the mixture is chunky yet cohesive—the texture should be rough and textured, not smooth.
- If the mixture is too thick to move in the processor, add 2–3 tablespoons (30–45 ml) of water and pulse again.
- Taste and adjust salt and heat as needed.
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Ready when: Mixture is chunky with some visible mango and peanut pieces, and holds together when stirred
Tip: Pulse rather than blend continuously; over-processing makes the chutney mushy and warm, which dulls the fresh flavor.
Finish and serve
- Transfer the chutney to a serving bowl.
- Fold in fresh cilantro if desired.
- Serve immediately at room temperature alongside samosas, pakoras, dosa, or grilled meats.
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Ready when: Chutney is in a serving bowl, ready to eat
Tip: Add cilantro just before serving to preserve its bright color and fresh taste.
Good to know
Tips
- Green mangoes are sold at Indian, Southeast Asian, and many supermarket produce sections under names like kairi, raw mango, or unripe mango. Choose ones that are hard and smell faintly of mango but are not yet soft or yellow.
- For less heat, remove the seeds and white ribs from the green chiles before chopping. For more punch, use an extra chile or choose Thai bird's eye chiles instead of serranos.
- This chutney pairs beautifully with hot snacks (samosas, pakoras, spring rolls) but also works as a tangy condiment for grilled fish, chicken, or paneer.
- If you don't have a food processor, chop everything very finely by hand and mix in a bowl; the texture will be thinner and more paste-like, which is equally delicious.
Make ahead
Best served fresh, but you can prepare it up to 4 hours ahead and refrigerate. Bring to room temperature before serving for the best flavor.
Storage & reheating
Refrigerate in an airtight container for up to 3 days. The chutney will darken slightly and the mango will soften over time. Freeze for up to 1 month; thaw in the refrigerator overnight. Do not freeze if you plan to serve it with a crisp texture. Reheat gently in a small saucepan over low heat if you prefer it warm.
Substitutions
- roasted unsalted peanuts → roasted cashews or almonds. Use the same amount for a milder, buttery flavor. This shifts the chutney from earthy to richer.
- jaggery or palm sugar → honey or light brown sugar. Use the same amount. Jaggery is more authentic; honey adds floral notes while brown sugar is more neutral.
- fresh cilantro leaves → fresh mint leaves. Use the same amount for a cooler, more refreshing flavor profile.
- cumin seeds → ground cumin. Use ¼ teaspoon (0.5 g) if you have only ground cumin. Skip the toasting step. The flavor will be slightly less vibrant.
