Indian Raw Mango Chutney - Sweet, Spicy, Tangy Chutney made with Green Mangoes, Sugar and Cumin
You can eat it in parathas, serve it as a condiment with samosas, make sandwiches! Really the list is endless.
I fondly remember eating this with my parathas as a kid. My mom used to make a tone of this sweet mango chutney.
It's grated raw mango, cooked into a Jammy consistency with Indian spices and sugar.
You can make this chutney as sweet or spicy as you need by altering the sugar and chili.I usually make this for my son, so I keep the heat levels low.
Ingredients to Make Raw Mango Sweet Chutney
Here is what you will need to make this chutney
- Raw Mangoes
- Sugar or Jaggery
- Spices- Cumin, Kalonji , Ginger Powder
- Chili - whole and powdered
- Mustard Oil( or any other oil)
Raw Mangoes -We are talking about the green-skinned raw mangoes. They are usually available around the year in India.
They should be firm to touch so you can grate them easily. You can use any variety you get. I am not too picky about it.
Raw mango is usually sour and white inside. We use it extensively in Indian cooking. Here is a Green Chutney using Raw Mango.
Spices- I love the taste of kalongi in the Sweet Mango Chutney. It can be difficult to source out of India but you should get it on amazon.
If you can't find kalonji, use cumin.
I also like the combination of ginger and mango, so I sometimes add ¼ teaspoon of ginger powder.
How to make Raw Mango Chutney
Here is the detailed step-by-step description of the Raw Mango Chutney recipe
Step 1: Prep the Raw Mango
Peel the mango like you would peel a potato.
Grate it into thick slivers. You can either use a box grater or a food processor.
Step 2: Cook
Heat the mustard oil till it's smoky. Reduce the heat and let the oil cool down for 2-3 minutes.
Now on low flame, Add the kalonji, Whole chili. Let it splutter and release its aroma and taste into the oil.
To this, add the grated mango and sugar.
Also, add ½ cup of water.
Let the mixture cook till the mango is melty and jammy. This should take about 15-20 minutes, depending on the type of mango.
Add more water if the mixture has become dry.
Step 3: Let the Chutney cool down.
It will thicken a lot once it cools.
While fruit chutneys are great, you should also try a different chutney - runner bean chutney.
Storing Green Mango Chutney
This chutney would stay in the refrigerator for 1-2 months. The sugar and salt act as a preservative here.
Store it in an air-tight, sterilized glass container to increase its shelf life.
Using Mango Chutney
You can have this as a side element with your dinners and lunches.
I slather this chutney on white bread for a quick midnight snack. Also! Make paratha or chapati roll-ups with this chutney.
Here are some more of my family chutneys. We almost always have these on hand.
- 500 gms* Raw Mangoes weighed whole ; 3 cups or 350 gms After grating
- 120 gms Sugar About 1 Cup
- 1 tablespoon Mustard Oil
- 1 teaspoon Cumin or Kalongi
- 1 Dried Whole Red Chili Optional
- 1 teaspoon Ground Chili
- 1 teaspoon Salt Adjust as per taste later
- ½ Cup Water
- Peel the Mangoes using a peeler.
- Grate it using a box grater or food processor .Make it thicker if you like the chutney chunky.
- Heat a pan with the Mustard Oil. Let it smoke. Lower the heat after.
- Add the cumin or kalonji and Red chili. Let the cumin splutter
- Add the grated Mango, Sugar,Salt and Water.
- Let it cook open for 15-20 minutes on low heat.
- Once all the mango slivers look translucent and mushy, you can switch off the heat.
- Let the chutney come to room temperature before storing.