Raw mango chutney recipe, Sweet, sour, spicy

Mango chutney recipe to go with paratha, papad, sandwiches. Spicy, sweet, sour and salty with flavourful spices added. Step by step pictures post.

I love the mango chutney they serve with papad in some north Indian restaurants, though I have not tasted many, just few times. But majorly, I had a doubt about it it was good or gone stale. May be the vinegar in the chutney was the one bothering me. I wanted to try it out at home. Since it's mango season now, I thought of giving it a try and past few days, I was craving for this mango chutney with aloo paratha (Weekend lunch sorted).

I saw many recipes in the web as well as the recipes shared by homecooks in instagram. It mostly had fennel seeds and maghz. Just skipped those two ingredients due to personal preference. Am sure this goes well with parathas and rotis. I love my tomato jam and this one comes next in the list.

I have used jaggery in this recipe, you can swap with ¼ cup white sugar too. Adding white sugar gives more glossy and runny chutney with lovely colour. I somehow love jaggery and mango combination, so used jaggery.

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Mango chutney recipe

Mango chutney recipe to go with paratha, papad. Spicy, sweet, sour and salty with flavourful spices added. Step by step pictures post.

Course Condiments

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Author Raks Anand

Cup measurements

Ingredients

• 1 large Mango 2 & ½ cups grated
• 1 teaspoon Ginger finely chopped
• 1 green chilli chopped
• ½ cup Jaggery powdered
• ½ teaspoon Red chilli powder
• ⅛ teaspoon Turmeric powder
• ¼ teaspoon Roasted cumin seeds powder
• ½ teaspoon Coriander
• ½ teaspoon Kalonji seeds
• ½ teaspoon Kala namak
• ¼ teaspoon Mustard
• 1 teaspoon Oil
• ½ teaspoon vinegar

Instructions

• Peel Mango, grate it or slice into small pieces.In a pan, heat a teaspoon of oil.
• In low heat, add mustard, nigella seeds, ginger, chilli, chilli powder, coriander seeds powder. Give it a quick stir.
• Add grated mango, turmeric, salt. Mix for a minute.
• Sprinkle cumin seeds powder. Add powdered jaggery, mix well.
• The jaggery melts in heat and becomes watery. Add vinegar now.
• Cook covered for 5 mins in low flame.
• It will be glossy by  now. Cool down and transfer to clean jar.

Notes

• Used large mango, which after grating was 2 & ½ cups approx. I used julienne grater.
• If you want textured chutney, use sliced mango or chopped mango.
• Turmeric, green chilli is optional.
• If using sugar, use it little less than ½ cup

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Mango chutney Step by step pictures method:

1. Peel Mango, grate it or slice into small pieces.
2. In a pan, heat a teaspoon of oil. In low heat, add mustard, kalonji seeds, ginger, chilli, chilli powder, coriander seeds powder. Give it a quick stir.
3. Add grated mango, turmeric, salt. Mix for a minute. Sprinkle cumin seeds powder. Add powdered jaggery, mix well.
4. The jaggery melts in heat and becomes watery. Add vinegar now. Cook covered for 5 mins low flame.
5. It will be glossy by now. Cool down and transfer to clean jar.

Serve with paratha or with bread, sandwiches as spread.