Ria’s Easy Raw Mango Chutney

In this simple raw mango chutney, a raw half ripe mango is pureed with garlic, bandania (culantro) and hot pepper(s) to create an exotic blend of flavors.

Raw mango chutney is traditionally enjoyed with fried bake and shark, aloo pie, aloo roti, flour pholourie, dhal pholourie, kachori or saheena (deep fried fritters made with chickpea flour and/or regular flour), but I was inspired to eat it with the cauliflower fritter I recently posted.

Also check out boiled mango chutney and tamarind chutney.

Mango chutney also makes a great accompaniment to curries, stews, baked fish, “bake and shark” and other sandwiches. Confession: I pour it on everything!

By the way, this mango chutney (and the ever-enticing Trini Chow) is the closest I will ever get to adapting a “raw food diet.” A diet I have tried and failed miserably at…Raw food certainly doesn’t get any more delicious than this!

You may have noticed that the ingredients are similar to that of a mango chow, but here is a different method of preparation is applied; the end result is more versatile, but equally delectable and addictive.

COOK’S NOTES:

• Adjust the heat according to your taste. If you would like the flavor of the pepper without the heat, use a red pimento pepper or remove the seeds from the hot pepper.
• I used a half-ripe mango to make my chutney, but a green (unripe) mango can also be used. If using a green mango, add a teaspoon of sugar(or to taste) to balance the acidity of the mango.
• Please keep in mind that the culantro(bandania) leaves I use are 6-8 inches in length and the flavor is probably not as strong as those found in the yards in Trinidad.
• You may also use a food processor without the addition of water. I used a blender only because my food processor “went kaputski” with the excessive use and I never replaced it. I bought a mortar and pestle, but that’s not working out with my schedule…even though the pounding is therapeutic when I am not having a good day. How long can I live without a food processor? Time will tell….Stay tuned.

Ingredients you will need for Ria’s Easy Raw Mango Chutney

• half-ripe mango, peeled and cubed
• culantro leaves
• garlic
• Hot pepper, to taste
• water (only if using a blender)
• Salt, to taste
• Sugar (optional if using a green mango)

RAW MANGO CHUTNEY

Mango chutney is traditionally enjoyed with aloo pie, pholourie, kachorie, baiganee or saheena. It is also a main condiment for Trinidad’s famous bake and shark sandwich.

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Course: Condiment

Cuisine: Caribbean, Trinidad, West Indian

Keyword: mango chutney, raw mango chutney

Prep Time: 10 minutes minutes

Servings: 6

Calories: 24kcal

Ingredients

• 1 large half-ripe mango peeled and cubed
• 6 large culantro leaves
• 4 cloves garlic
• Hot pepper to taste
• 1/2 cup water only if using a blender
• Salt to taste
• Sugar optional if using a green, sour mango

Instructions

• Wash and peel mango.
• Using a knife, separate the mango pulp from pit and chop into pieces.
• Add all ingredients to blender or food processor.
• Pulse until smooth.

Notes

COOK'S NOTES:
Adjust the heat according to your taste. If you would like the flavor of the pepper without the heat, use a red pimento pepper or remove the seeds from the hot pepper.
I used a half-ripe mango to make my chutney, but a green (unripe) mango can also be used. If using a green mango, add a teaspoon of sugar(or to taste) to balance the acidity of the mango.
Please keep in mind that the culantro(bandania) leaves I use are 6-8 inches in length and the flavor is probably not as strong as those found in the yards in Trinidad.
You may also use a food processor without the addition of water.

Nutrition

Calories: 24kcal | Carbohydrates: 6g | Protein: 0.4g | Fat: 0.1g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.05g | Sodium: 2mg | Potassium: 66mg | Fiber: 1g | Sugar: 5g | Vitamin A: 373IU | Vitamin C: 13mg | Calcium: 8mg | Iron: 0.1mg