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    Home » Recipes » Recent Posts

    Raw mango chutney recipe, Sweet, sour, spicy

    April 11, 2019 by Raks Anand 8 Comments / Jump to Recipe

    raw mango chutneyMango 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.
    mango chutney

    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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    raw mango chutney
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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
    Cook Time 15 minutes
    Total Time 20 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
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    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.step-1-grate
    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.step-2-add
    3. Add grated mango, turmeric, salt. Mix for a minute. Sprinkle cumin seeds powder. Add powdered jaggery, mix well.step-3-cook
    4. The jaggery melts in heat and becomes watery. Add vinegar now. Cook covered for 5 mins low flame.step-4-vinegar
    5. It will be glossy by now. Cool down and transfer to clean jar.step-5-done

    Serve with paratha or with bread, sandwiches as spread.
    raw mango chutney

     

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    Reader Interactions

    Comments

    1. Ishwarya

      April 12, 2019 at 10:34 am

      May i know the tamil name for nigella seeds

      Reply
      • Raks Anand

        April 12, 2019 at 10:43 am

        It's Black cumin, kanunjeeragam. Kalonji seeds.

        Reply
    2. Goms

      April 13, 2019 at 6:52 am

      Hi Raks,
      Thanks for the tangy yummy recipe

      Reply
      • Raks Anand

        April 15, 2019 at 10:38 pm

        🙂

        Reply
    3. vimala

      April 18, 2019 at 11:16 am

      when to put kala namak.?

      Reply
      • Raks Anand

        April 18, 2019 at 11:32 am

        Hi Vimala, it is in step 3, salt = kala namak. I will update in post, so that it won't confuse 🙂 thanks.

        Reply
    4. Harshi

      April 26, 2019 at 8:09 pm

      HOw long can you store it for use?

      Reply
      • Raks Anand

        April 26, 2019 at 11:38 pm

        easily 3 weeks in fridge.

        Reply

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    Raks anand

    Hi, I'm Rajeswari Vijayanand! I am the person behind Rakskitchen, sharing recipes with pictures & videos.

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