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Ambi ki Chutney

A simple chutney made with raw mangoes that is perfect to beat the heat wave. With just 6 ingredients, this one is sweet and tangy and goes great with idlis, pakoras or roti-sabzi.
Prep Time5 minutes
Cook Time5 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Indian, north indian
Keyword: Ambi Ki Chutney, Keri Chutney, Mango Chutney, Raw Mango Chutney, summer recipes
Servings: 4
Author: Sakshi Kapoor


  • Blender or Mixie


  • 2 Raw green mangoes/ Ambi/ Keri peeled and roughly sliced
  • 2 Onion / Pyaaz medium sized, roughly chopped/sliced
  • 1 tsp Cumin/ Jeera seeds or cumin powder
  • 1/2 to 1 tsp Red chilli/ Lal Mirch powder Adjust to your taste. I used Kashmiri Chilli Powder
  • 2 to 3 tsp Sugar
  • Salt to taste


  • Wash the mangoes and cut the top part that attaches the fruit to the stem. Now peel the mangoes and roughly slice them. Take off as much flesh off the mango's seed as possible.
  • Peel and roughly chop or slice the onions and combine with the chopped mangoes in the mixie or food processor jar.
  • Throw in the cumin, salt, sugar and red chilli powder. Adjust the amount of red chilli powder according to how hot and spicy you want the chutney to be.
  • Process/Blend this together. Taste a bit of the chutney and add more sugar and salt according to how much sourness you can tolerate.
  • Enjoy this tasty Summer Buster Raw Mango Onion Chutney with rice, roti, idli, dosa or anything you like as a dip or spread.



  • If the mango is a dark yellow then it is going to be sweeter and you will need a little less sugar in the chutney. This will also determine the colour your chutney will be. If the mangoes are whiter the chutney comes out to be pinker, if they are yellow, it is more orange.
  • It is best to taste after blending and then adjust sugar and salt to your liking.