Sweet Mango Chutney

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This recipe for sweet mango chutney is really easy to make. The most difficult part of the process is cutting mangos up – but if you have a high-quality mango slicer, then this process truly is not that hard. There are a number of steps in this recipe, but they’re nothing too complicated so even those who are just getting started in the kitchen can complete the recipe.

Sweet Mango Chutney Recipe | Sauced

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The Secret Ingredient column a couple weeks back caught my eye with mango chutney grilled cheese and then a mango chutney grilled chicken—I want both of them.

Chutney has become a catch-all word for South Asian condiments. They come in all flavors, textures, and consistencies, although, at least for myself, when I hear “chutney” I’m usually thinking of a sweet, saucy pickled fruit or vegetable condiment, which is exactly what sweet mango chutney is.

To make this, I slowly simmered mangoes, ginger, garlic, and onions along with some red pepper flakes, salt, and garam masala in a mixture of one part vinegar to two parts sugar. It took about an hour for the mangoes to fully soften and the sauce to reach the thick, syrupy stage.

I’m now the proud owner of three cups of this sweet, tart, and fruity sauce that’s just waiting to be used for a whole host of delicious dishes.

Active:60 mins

Total:60 mins

Serves:24 servings

Makes:3 cups

Ingredients

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  • 1 tablespoon vegetable oil
  • 1/2 teaspoon red pepper flakes
  • 1 medium onion, chopped medium
  • 1/4 cup finely chopped peeled fresh ginger
  • 1 clove garlic, minced
  • 4 pounds mangos, peeled, pitted, and roughly chopped
  • 1 1/2 cups sugar
  • 3/4 cup distilled white vinegar
  • 1/2 cup golden raisins
  • 1 teaspoon garam masala
  • 1 teaspoon kosher salt
  • 1/2 teaspoon mustard seeds

Directions

  1. Heat oil and chili flakes in a medium saucepan over medium. When oil starts to bubble around flakes add in onion and cook until softened, about 5 minutes, stirring often. Add in ginger and garlic and continue to cook until fragrant, about 1 minute.
  2. Add mangos, sugar, vinegar, raisins, garam masala, salt, and mustard seeds to pan. Bring to a boil, reduce heat and simmer until mangos are softens and sauce is thick and syrupy, about 45 to 60 minutes
  3. Place in a large jar, allow to cool, cover and store in the refrigerator.

Best Indian Sweet Mango Chutney Recipe (Chunda)

Indian Sweet Mango Chutney Recipe: easy and delicious sweet-tart mango chutney made using raw green mangoes and basic spices. It’s ready in 20 mins, Vegan + Gluten-Free and stays in the fridge up to 15 – 20 days.

Indian Sweet Mango Chutney / Mango Chutney / Chunda

Hi my lovely readers, hope you had a great weekend. This weekend, I made this Indian Sweet Mango Chutney Recipe also called as ‘Chunda / Aam ki Launji’ in India.

It’s hands down my FAVORITE Indian pickle or chutney ever ( I made it for the 3rd time in two months) !!!

This Indian Sweet Mango Chutney is a perfect combination of sweet-tart and I can literally eat it with all our meals/snacks or even slathered on toast.

It’s what I look forward to every summer cause no matter how much we make it thinking we’ll be able to consume the whole year, it always ends up finishing quickly.

Now, I’m a winter person….I mean I love winters more than the summer.

However, the only reason for me to look forward to summers is all the seasonal fruits we get like mangoes, lychee, guavas, cherry and etc.

And if you’re a dessert-loving person, it’s the perfect time to make or eat freshly prepared turnovers, pies, cakes, ice-cream, pudding.

I mean we do get them all year round but nothing compares to eating fresh seasonal ingredient dishes.

Similarly, this Indian Sweet Mango Chutney Recipe can ONLY BE MADE using raw green mangoes.

As the raw mango adds such a delicious tart flavor to this otherwise sweet chutney.

Hence, it’s also called ‘Raw Mango Chutney’ or ‘Fresh Mango Chutney’.

quick indian mango chutney
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So as soon as I got green mango this time for the chutney, I knew it’s coming here on the blog.

Many friends have already asked for the recipe number of times and I thought I had already posted it last year but that wasn’t the case.

So, here I’m on a Monday morning, sitting with my cup of coffee, chutney slathered toast and chatting up with you about this.

Now, the chutney recipe is really simple and you can adjust the sweet-tart flavor as per your taste.

Also, here are some tips on making the chutney.

Tips for Making Indian Sweet Mango Chutney Recipe:

1. Mango should be Raw with not many spots.

2. Wash the mango and dry completely. (it shouldn’t have any water when grating it).

3. Grating it thinner will ensure it’s cooked quickly.

4. If using jaggery (like I do in this recipe), grate the jaggery too for even absorption.

5. The jar or dish you’ll use to store or serve the jam should be absolutely clean and dry (sterile jars are best for storing any jams/pickle/chutney).

6. You can add less or more water depending on how you like the chutney, just remember to cook it properly.

7. The COLOR (Everyone asks me this), comes from ‘Turmeric Powder’ and ‘Kashmiri Mirch/Red Chili’ which is used for its color than the spiciness.

8. I’m using ‘Onion Seeds – Kalonji’ and ‘Fennel Seeds – Saunf’ for a rustic sweet flavor, however you can completely skip this if you don’t have them.

9. ALWAYS use a clean/dry spoon to scoop the chutney or pickles as it prevents them from going bad (fungus – Remember, once the chutney is all made, it shouldn’t have any contact with water).

SWEET MANGO CHUTNEY

Sweet mango chutney is a delicious side dish from India made with unripe green mangoes and flavored with Indian spices. This sweet and sour chutney can be used as a flavorful side dish, a dipping sauce, and also a spread. It gets ready in just 25 minutes and is vegan and gluten-free.

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Growing up in India, I always saw my house filled with mangoes during summer. Mangoes, okra, and summer holidays were some of my very limited reasons to wait for this hot season as I am a winter person.

In India, mango is not only enjoyed as a fruit in its ripe form but the unripe mango is also used in a lot of recipes, especially to make pickles and chutneys.

I have already shared the recipe for spicy green mango chutney on my blog and today I am sharing the recipe for sweet mango chutney.

WHAT GOES IN SWEET MANGO CHUTNEY?

Ingredients for Indian mango chutney recipe labelled.
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INGREDIENT NOTES AND SUBSTITUTE SUGGESTIONS

  • Green mangoes: Use green unripe mangoes, not the ripe ones. Though I have seen some people using ripe mangoes in this recipe, you will get the right texture and flavor only with the unripe mangoes which are sour.
  • Dried red chilies: Any variety of dried red chilies can be used. If they are very large break them into smaller pieces before using.
  • Indian five-spice blend: More commonly known as panch phoran, the Indian five-spice blend is a combination of black mustard seeds, fennel seeds, fenugreek seeds, nigella seeds, and cumin seeds in equal quantity. You can buy the spice blend from the market or make your own, if you have all the required spices at home.
  • Sweetener: Jaggery gives the most authentic taste to sweet mango chutney but you can also use palm sugar, brown sugar, coconut sugar, or regular white sugar.
  • Mustard oil: Traditionally, mustard oil is used to make this mango chutney and I will highly recommend using that only. However, if don’t like the taste of mustard oil or could not find it, use any other cooking oil of your choice. If using mustard oil, make sure to heat it till it reaches the smoking point and then switch off the stove. Allow it to reach room temperature and then start the cooking process.

HOW TO MAKE (STEP BY STEP PROCESS)?

Collage of images of steps 1 to 4 of sweet and sour mango chutney recipe.
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Step 1: Peel, deseed, and roughly chop the mangoes.

Step 2: Heat oil in a cooking pot.

Step 3: Break dried red chilies into 2-3 pieces each and add to the pot.

Step 4: Add five-spice blend.

Collage of images of steps 5 to 8 of sweet and sour mango chutney recipe.
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Step 5: Saute for around 30 seconds or until the spices become fragrant.

Step 6: Add chopped mangoes.

Step 7: Add salt and turmeric powder. Mix and cook for around a minute.

Step 8: Add water.

Collage of images of steps 9 to 12 of sweet and sour mango chutney recipe.
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Step 9: Cover the pot and cook for 12- 15 minutes or until the mangoes turn soft.

Step 10: Roughly mash the mangoes with the ladle or a masher.

Step 11: Add sweetener and mix.

Step 12: Cook for a minute and then switch off the stove. Allow reaching room temperature.

Your delicious sweet and sour Indian mango chutney is ready to be served.

Sweet mango chutney in a small bowl with a red table napkin in the background.
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HOW TO SERVE?

This mango chutney is generally served with Indian bread like roti or paratha. It can also be used on a toast as a spread.

You can serve it as a side dish with any major Indian meal.

This chutney tastes great with cheese so you can add it to your cheeseboard too.

STORING TIPS

To store, allow the chutney to reach room temperature and then transfer to a sterilized airtight jar.

Refrigerate for around 10 days.

For longer shelf life, make sure to use a clean and dry spoon to take out the chutney.

RECIPE TIPS AND TRICKS

  • Instead of adding dried whole red chilies, you can add some chili flakes to this chutney. It will also make the chutney slightly hotter.
  • The amount of sweetener will depend upon how sour the mangoes are.
  • Don’t mash the mangoes completely, keep a few small chunks, they taste really good in this chutney.
  • The spices get burned very fast so after heating the oil, keep the flame on low.
  • Instead of chopping the mangoes, you can also grate them and then use them in the recipe.
  • Adjust the amount of water depending upon the consistency you want.

FREQUENTLY ASKED QUESTIONS

What’s the difference between mango pickle and mango chutney?

Mango pickle is made with unripe mangoes and is a way of preserving them for a longer period like 1-2 years. In a pickle generally, mango is used in chopped or grated form.

Mango chutney can be made with unripe as well as ripe mangoes and has a shorter shelf life which may vary from 3 days to 2 weeks. In a chutney, mangoes are used in mashed, partly mashed, or grated form.

Can ripe mangoes be used to make mango chutney?

Though unripe mangoes are the best for this recipe, if you can’t find them ripe mangoes can be used too. If using ripe mangoes, try using a variety that’s not very sweet and pulpy.

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