Sweet and Spicy Raw Mango Chutney
- Total Time: 1 hour 5 mins
- Yield: 4 1x
Description
Always store the Chutney in a clean, dry glass container and use dry spoon to take out the chutney for a longer shelf life.
Ingredients
- Green Raw Mangoes - 1 kg (peeled and grated mango)
- Sugar - 1 kg
- Salt - 2 tablespoons
- Red chilli powder (use Degi Mirch) - 2 tablespoons
- Garam masala - 1 tablespoon
- Methi Seeds - 1 1/2 teaspoons
- Vinegar - 1 tablespoon
- Hing (Asafetida) - 1 teaspoon
- Roasted cumin powder - 1 tablespoons
Instructions
- Peel the mangoes and grate them. The grated mangoes should be 1 kg because the sugar needs to be added according to the grated Mangoes. So for 1 kg grated Mangoes the sugar to be used is 1kg. That’s the measurement we follow.
- Add salt and sugar to the grated 1 kg mangoes and keep aside covered for 2 hours. This step is done as the grated mangoes will leave water by adding salt and sugar. The chutney will not be too dry at the end.
- Now take a heavy bottom kadai/wok and pour the grated Mangoes mixture and cook on low flame by adding hing and methi seeds to it. Cook till the mixture thickens and all the sugar dissolves. Keep stirring the mixture while on low flame, this we do because the mixture may stick to the bottom of the pan as it cooks.
- It may take around 30 -35 minutes for the mixture to thicken, in between add in rest of the dry spices except the garam masala and stir gently.
- Do not overcook the mixture because on cooling it will thicken on its own and will crystallize the following day.
- Add the garam masala to the mango chutney and mix well. Now switch off the flame.
- Add in vinegar at the end when you switch off the flame and mix again.
- What I do is I stop the cooking process one or two steps before the desired consistency so that on cooling it will reach the consistency I need for the chutney.
- Now remove from the flame and leave uncovered till the chutney is cooled completely.
- Store the chutney in an airtight clean, dry glass container.
- Keep it refrigerated for a longer shelf life.
- This chutney can be preserved for months.
Notes
The entire process of preparing the Mango Chutney is slow and it requires continuous stirring else the mixture will stick to the bottom and burn. Also cook it on low flame with lots of patience.The Grated Mangoes should be 1 kg so you can measure it before cooking. The recipe I have shared is for 1 kg quantity of grated mangoes. You can adjust the dry spices according to your taste. I have used Degi Lal Mirch because it gives extra redness to the chutney. The chutney can be stored for more than 3 months also but I prefer to consume the same within 3 months. You can also add Cashew nuts, Rasins, Pistachios and sliced almonds at the end of the cooking, just before you switch off the flame for some extra richness and your dry fruit Chunda.I don’t use turmeric powder in my recipe. Choosing the right Mangoes is very important for making this chutney, the mangoes should be very firm. When you slice them they should be white and sour and not yellow, the ones we eat. This chutney/chunda goes well with Paratha, Chapattis, bread, theplas, Khakras and even Rice.
- Prep Time: 30 mins
- Cook Time: 35 mins
- Category: Side
Frequently Asked Questions
What type of mango should I use — does it have to be raw?
Yes, the recipe specifically requires raw (unripe) green mangoes that are very firm. When sliced, the flesh should be white and sour, not yellow. Ripe mangoes are too sweet and soft and will not produce the right tartness. The notes say choosing the right mango is very important.
Why does the sugar-to-mango ratio need to be exactly 1:1?
The recipe uses 1kg grated mango and 1kg sugar. This ratio is what preserves the chutney and gives it its syrup-like consistency once cooked. The sugar also draws moisture from the mango during the 2-hour resting step before cooking, preventing the finished chutney from being too dry. 
How do I know when to stop cooking so it doesn’t over-thicken?
The recipe warns explicitly not to overcook, because the chutney thickens further on cooling and will crystallize overnight. Stop cooking one or two steps before you think it’s done — once cooled it reaches the right consistency. The cooking process takes 30-35 minutes on low heat with constant stirring.
How long does this chutney keep, and how should it be stored?
Store in a clean, dry glass container with a lid. Use a dry spoon every time you serve it to prevent moisture from entering. The notes say it keeps for more than 3 months refrigerated, though the author recommends consuming within 3 months. Keep refrigerated after opening.
