How to make Mango Chutney

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Raw mangoes (कच्चे आम), Scraped fresh coconut

Cuisine : Indian

Course : Pickles, Jams and Chutneys

Mango Chutney Recipe Card

Mango Chutney
Print

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

For more recipes related to Mango Chutney checkout Kairi Ki Launjee, Andhra Avakkai, Instant Mango Pickle, Aam Launji . You can also find more Pickles, Jams and Chutneys recipes like Dippy Sticks, Kadugu Maangai, Tomato And Burnt Garlic Chutney, Pineapple And Roasted Chilli Relish.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sour

Ingredients for Mango Chutney Recipe

  • Raw mangoes seeded and cut into small cubes with skin 5-6

  • Scraped fresh coconut 3 tablespoons

  • Oil 2 tbsps + for garnish

  • Coriander seeds 1 teaspoon

  • Cumin seeds 1 teaspoon

  • Sesame seeds 1 teaspoon

  • Asafoetida 1/2 teaspoon

  • Onion finely chopped 1 medium

  • Salt to taste

  • Grated jaggery 3 tablespoons

  • Dried red chillies 4-5

  • Mustard seeds 1 teaspoon

  • Curry leaves 15-18

Method

Step 1

Heat 2 tbsps oil in a non-stick pan.

Step 2

Dry roast coriander seeds, cumin seeds, sesame seeds, asafoetida and coconut till fragrant. Remove from heat and cool.

Step 3

Add onion to the oil and saute well. Add mango cubes and salt, toss to mix and cook.

Step 4

Add jaggery, mix well, cover and cook till jaggery melts and mangoes turn soft. Switch off heat and cool.

Step 5

Take roasted ingredients in a grinder jar alongwith cooked mangoes, chopped dried red chillies and grind into a smooth chutney. Transfer into a bowl.

Step 6

Heat 1 tsp oil in another non-stick pan. Add mustard seeds and curry leaves and let the seeds splutter. Add this tempering to the chutney and mix well.

Step 7

Serve as an accompaniment.