This Mango Chutney is a fresh and vibrant spread that’s BURSTING with flavor and can be perfectly slathered onto just about anything! You’re going to love this versatile and wonderfully delicious condiment!
What Is Mango Chutney?
So what is mango chutney? Chutney dates back to 500 BC. Chutneys are endless in variety and ingredients, but they generally consist of fruit, vinegar, and sugar cooked down to a reduction. The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. In other words, finger-lickin’ good! So this is that…with mangoes, It’s a sweet and spiced jelly-like condiment that’s perfect on both sweet and savory dishes.
As a huge Indian food lover I love exploring and creating a wide range of chutneys out of fruits, nuts, vegetables and a whole host of spices. This mango chutney recipe is one of our family favorites.
The mangoes- The base is made up of raw mangoes which have been grated. You could cut these into bite-size pieces if you wish to .700-800 grams of raw mangoes yields approximately 500 grams of mangoes needed for this chutney. Use mangoes that are firm to touch which are easier to grate. I prefer raw mangoes which are slightly on the ripe side. These are a little sweeter and largely reduces the sugar content.
Sugar– Use jaggery sugar or jaggery as per the recipe.This gives a slightly brown colour to the chutney but who does not love that extra boost of fibre and iron besides all the health benefits needed by our body?
Spices-This recipe does not have any onion or garlic or an elaborate list of spices. Cumin powder, crushed pepper, powdered cardamom, red chilli powder and rock salt are common spices that are easily available in most of the kitchen.
What is Chutney used for?
- Slather it onto a cream cheese Oats bread
- Or onto a piece of gluten-free rotis.
- Use it to flavor your bhaja moong dal instantly
- Enjoy these along with baked methi mathri or any gluten-free Indian snack.
- Gift your friends and family and see the look of happiness on the faces
This is one of my favorite condiments to keep in the fridge for adding instant flavor to dishes. I think you’re going to love it!
- 500 grams grated raw mangoes see notes
- 1 teaspoon salt or to taste
- 1 teaspoon turmeric powder
- 70 grams jaggery
- 1 teaspoon rock salt
- 11/2 teaspoon cumin powder
- 1 teaspoon chilli powder or to taste
- 1 teaspoon pepper powder
- A hearty pinch of elaichi powder
- Peel and grate mangoes and remove the seed.
- Add salt and turmeric and put in the sun covered with cheesecloth for a day.
- The next day in a dry pan empty the mango mixture.
- Cook at low heat till whatever water is there evaporates,
- Add jaggery and cook till liquified and coat evenly.
- Add cumin powder,chilli powder, rock salt, and a pinch of garam masala.
- Store in a sterilized jar refrigerated for a month.
- 700-800 grams of mangoes will yield 500 grams of grated mangoes.
- The amount of jaggery depends on the sweetness/sourness of the mangoes or the quality of the jaggery.
- Flavours like cinnamon, cardamom, and saffron can be used as per choice.
- Chop mangoes in to small pieces if grating intimidates you.