Green Mango Chutney (Kairi Ki Chutney) Recipe
Traditional Pakistani green mango chutney (kairi ki chutney) — fiery, tangy, and addictive. Made with raw mango, mint, green chili, and spices. Essential with biryani and kebabs.
Founder, MMA Farms — 3rd-generation Multan mango grower
Prep Time
10 min
Cook Time
None
Servings
1 cup
Calories
15 per tbsp/serving
Ingredients
1 large unripe green mango (raw kairi)
peeled and roughly chopped, about 1 cup
1 cup fresh coriander (cilantro) leaves
packed
1/2 cup fresh mint leaves
packed
2 to 3 green chilies
to taste
2 cloves garlic
1 teaspoon cumin seeds
roasted
1 teaspoon sugar
optional, to balance tartness
3/4 teaspoon salt
to taste
2 to 3 tablespoons water
as needed to blend
Step-by-Step Instructions
Prep the raw mango and herbs
Peel 1 large unripe green mango (raw kairi) and roughly chop the flesh off the stone to get about 1 cup. Wash 1 cup coriander and 1/2 cup mint leaves well and pat dry. The mango should be firm and sour, not sweet and soft.
Toast the cumin
Dry-roast 1 teaspoon cumin seeds in a small pan over medium heat for about 1 minute, until fragrant and a shade darker. This deepens the chutney's flavour. Set aside to cool.
Blend
Add the chopped green mango, coriander, mint, 2 to 3 green chilies, 2 garlic cloves, the roasted cumin, 1 teaspoon sugar and 3/4 teaspoon salt to a blender or chutney grinder. Add 2 to 3 tablespoons water and blend to a smooth, thick paste, scraping down the sides as needed.
Taste and adjust
Taste and balance: add more salt for seasoning, a little more sugar if it is too sharp, or an extra chili for heat. The chutney should be bright green, tangy and spicy, not watery.
Serve and store
Serve fresh alongside biryani, kebabs, samosas or pakoras. Store in an airtight jar in the refrigerator for up to 4 to 5 days; the colour is brightest on the first day.
Tips for the Perfect Green Mango Chutney (Kairi Ki Chutney)
Best Mango Variety
Use raw, unripe green mango (kairi) — firm and sour, not sweet. Sourness gives the chutney its signature tang; ripe sweet varieties won't work here.
Make Ahead
This recipe can be prepared ahead of time. Store in the refrigerator and bring to serving temperature when ready.
Variations
Classic Version
Follow the recipe as written for the traditional preparation.
Nutrition Information
Per serving
About This Recipe
Green Mango Chutney (Kairi Ki Chutney) showcases the versatility of mangoes in Pakistani cuisine. From our orchards, in Multan, Pakistan, we believe the quality of the mango determines the quality of the dish. Using naturally ripened, carbide-free Sindhri or Chaunsa mangoes transforms this recipe from good to extraordinary.
Frequently Asked Questions
What mango is best for green mango chutney (kairi ki chutney)?
Use firm, unripe green mango (raw kairi) — not a sweet ripe variety. The sharp sourness is the whole point of this chutney. Pick mangoes that are hard and tart; early-season raw mangoes are ideal.
Can I make green mango chutney (kairi ki chutney) ahead of time?
Yes, most components can be prepared in advance and stored properly.
Start with the Best Mangoes for Your Green Mango Chutney (Kairi Ki Chutney)
The secret to an incredible green mango chutney (kairi ki chutney) is using naturally sweet, carbide-free mangoes. Order from MMA Farms for the best results.
White Chaunsa Mosami
Multan's most celebrated mango — silky custard-like flesh, delicate sweetness, and a floral fragrance that no other mango can match. 100% carbide-free, naturally ripened, farm-direct from our Multan orchards.
5 kg Box
Rs. 2,950
10 kg Box
Rs. 4,950
Ships
July 10