These air fried raw mango cutlets, when paired with the tangy tamarind chutney, are the perfect summer snack to whip up when you’re in the mood for something that’s flavorful and healthy at the same time.
With just a few minutes of prep time, you’ll be able to put these delicious cutlets together, and even make a huge batch to store for later.
Interested already? Here’s all you need to know about making it.
Ingredients For the Recipe
You’ll need just a few other pantry essentials in addition to the raw mango to put these cutlets and the chutney together.
- Potatoes (boiled and mashed): 1.5 cups
- Raw mango (boiled and mashed): ½ cup
- Peanuts (roasted and crushed): 2 tbsps
- Salt: 1 tsp
- Black pepper powder: 1 tbsp
- Red chili powder: 2 tsps
- Chaat masala: 1 tbsp
- Black salt: ½ tsp
- Ginger garlic paste: 1 tbsp
- Green chilies (chopped): 1 tbsp
- Bread crumbs: 1.5 cups
For the Tamarind Mint chutney
- Mint leaves: A bunch
- Tamarind; 2 tbsps
- Green chilies: 3-5
- Salt: 2 tsps or as per taste
How to Make the Air Fried Raw Mango Cutlets and the Tamarind Chutney.
Once you have all your ingredients ready, here’s what you need to do.
Pre-heat the air fryer at 400°F for 5 minutes.
In a mixing bowl, add all the ingredients for the cutlets, except the breadcrumbs, and mix well.
Add half of the breadcrumbs and mix well.
Spray the air fryer basket with oil.
Next, take a lump of the prepared mixture and shape it into a cylinder. Repeat the same until the entire mixture is used.
Coat the cutlets with the remaining breadcrumbs.
Place them in the air fryer basket and cook them at 400°F for 10-15 minutes.
You can flip them once in between so that they are cooked well.
For the tamarind chutney, blend everything together in a blender. Adjust salt and tamarind if required.
Serve raw mango cutlets hot with green chutney and tea and enjoy it as a delicious snack.
Frequently Asked Questions
These simple, flavorful cutlets make use of raw mango and potatoes as the key ingredients, but you can, of course, tweak things around and add more veggies into the mix if you want to.
Grated carrots, zucchini, bell peppers and onions are good options, but remember to let the tanginess of the raw mango shine through.
Breadcrumbs act as a binding agent for the cutlets, and help hold their shape together by soaking the excess moisture from the other ingredients. If you don’t have breadcrumbs or are just looking for an alternative, substituting with chickpea flour or semolina is the next best thing.
You definitely can! One of the best things about these air fried raw mango cutlets is the fact that they can be made in a big batch, and then frozen or stored for later. Then, when you want to enjoy them, all you need to do is air fry them and you’re sorted.
The tamarind chutney can also be made for weeks in advance. Just remember to use a glass jar to store and refrigerate it.
Any leftover raw mango cutlets (or the batch of extras you made), can be transferred to an airtight container in a single layer, or on top of each other with a sheet of parchment paper between each cutlet before being refrigerated or frozen. This helps keep the cutlets from sticking to each other.
Tips & Tricks to Make the Raw Mango Cutlets
Making these cutlets and the mango chutney may be simple enough, but keeping these additional tips and tricks in mind can really help.
- To make the cutlets crispy, add a bit of rice flour into the mix before you shape them.
- If the cutlet mixture seems too dry and crumbly, you can soften it by adding a bit of fresh yogurt into the mixture.
- Want to give these raw mango cutlets a bit of a nutritional bump? You can add grated paneer (cottage cheese) into the mix.
- Don’t have the roasted peanuts that this recipe calls for? You can skip it and add some toasted sesame seeds instead.
- Not too fond of the sourness of the raw mango? You can balance it out by adding some sugar into the mixture.
- When air frying the cutlets, remember not to overcrowd the basket, and leave a little room between each cutlet to ensure that hot air circulates all throughout the basket, and they are cooked well from all the sides.
Serving Ideas & Suggestions
These crispy and flavorful air fried raw mango cutlets, of course, taste perfect when paired with the tangy tamarind chutney. You can also serve it with any other chutney or dip of your choice, or just stick to the classic tomato ketchup if you don’t want to put in a lot of effort.
Enjoyed trying your hands at this flavorful appetizer? Looking for some more similar fun recipes to try out? Here are a few you might want to look at.
- Air Fryer Crunchy Spicy Chickpeas
- Spicy Sweet Potato Chips with Chili Mayo Dip
- Air Fried Fenugreek Pakoras with Green Chutney
Air Fried Raw Mango Cutlets with Tamarind Chutney
Ingredients for the Air Fried Raw Mango Cutlets
- 1.5 cups Potatoes , (boiled and mashed)
- ½ cup Raw mango , (boiled and mashed)
- 2 tablespoon Peanuts , (roasted and crushed)
- 1 teaspoon Salt
- 1 tablespoon Black pepper powder
- 2 teaspoon Red chili powder
- 1 tablespoon Chaat masala
- ½ teaspoon Black salt
- 1 tablespoon Ginger garlic paste
- 1 tablespoon Green chilies , (chopped)
- 1.5 cups Bread crumbs
Ingredients for the Tamarind Mint chutney
- 1 bunch Mint leaves
- 2 tablespoon Tamarind
- 3-5 pcs Green chilies
- 2 teaspoon Salt
- Pre-heat the air fryer at 400°F for 5 minutes.
- In a mixing bowl, add all the ingredients for the cutlets, except the breadcrumbs, and mix well.
- Add half of the breadcrumbs and mix well.
- Spray the air fryer basket with oil.
- Next, take a lump of the prepared mixture and shape it into a cylinder. Repeat the same until the entire mixture is used.
- Coat the cutlets with the remaining breadcrumbs.
- Place them in the air fryer basket and cook them at 400°F for 10-15 minutes.
- You can flip them once in between so that they are cooked well.
- For the tamarind chutney, blend everything together in a blender. Adjust salt and tamarind if required.
- Serve raw mango cutlets hot with green chutney and tea and enjoy it as a delicious snack.
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