Every spring, a number of unripe mangoes fall due to bluebirds and crows poking around looking for ripe fruit. Luckily, we have a couple of mango trees in our backyard that yield a lot of fruit. Green unripe mangoes are hard and sour, and they are cooked as chutneys. Ripe mangoes are sweet and are not used for chutneys as they are eaten raw. Vinegar was added to the recipe for English-style chutney in order to give a longer shelf life to autumn fruit so it could be used throughout the year. Chutneys are generally made with fruit, sugar, vinegar and spices, then cooked down to a reduction. Green Mango Chutney atop Chana Masala, Mattar Paneer and Brown Rice History of ChutneyĬhutneys originated in India around 500 B.C. Its tangy taste makes it a perfect complement to cheeses, meat, lamb and chicken. Green Mango Chutney is a condiment, also known as raw mango chutney. Instead of tossing them away, I decided a few years ago to start making Indian mango chutney with them.Ĭhutney originated in India. Unlike tender and ripe mangoes, the young green ones are very tart and still hard. The constant barrage of bluejays and squirrels who come to forage through the branches to feast on sweet ripe mangoes results in dozens of unripe mangoes being knocked down before they've had a chance to ripen. Green mango chutney is my go-to solution for the scattered unripe green mangoes I find at the base of my trees every Spring.
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