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Hot Mango Chutney

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  • Food Type: Vegan

Recipe Type

Chutneys, pickles & relishes

 Cuisine By Region


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  • Raw mangoes - 2, large, washed, wiped clean, peeled and sliced
  •   Water - 2 cups
  •   Jaggery - 1 1/2 cups, grated (can be increased if mangoes are too sour)
  •   Turmeric powder - 1/2 tsp
  •   Red chili powder - 1 tbsp (you can add another tsp if you want a bit of heat in your chutney)
  •   Roasted cumin powder - 1 tsp
  •   Salt - 1 tsp
  •   Black salt - 1/2 tsp
  •   For tempering:
  •   Oil - 2 tbsps
  •   Fenugreek seeds - 1/4 tsp (methi/menthulu)
  •   Black onion seeds - 1 tbsp (kalonji)
  •   Fennel seeds - 1 tbsp (saunf/sompu) light bruised in a mortar pestle
  •   Cloves - 3 (optional)
  •   Asafoetida - 1/2 tsp


1.Wash the mangoes, dry and peel them. Chop them into bite sized pieces or wedges. Set aside.
2.Grate the jaggery or pound it into small pieces. Set aside.
3.Heat oil in a heavy bottomed vessel and once hot, add methi seeds and allow to turn red. Next add black onion seeds, fennel seeds and cloves and allow to splutter and saute for few secs.
4.Next add the mango pieces and mix. Add turmeric powder and mix. Cook for 2 mts on low medium flame.
5.Place lid, reduce flame to low and cook the mangoes in their own steam for 6-7 mts. Next add red chili powder and salt and mix.
6.Add water and place lid. Allow the mangoes to cook till almost done and chunks of mango are visible. This could take about 15-18 mts.
7.Add the jaggery and mix well. You will notice that the jaggery leaves water and the consistency of the chutney is thin. Cook without lid for another 10 mts or till the jaggery has completely melted and the sauce is getting thick.
8.Add red chili powder, roasted cumin powder and salt and mix well. Turn off flame and allow to cool. On cooling it will thicken.
9.Once the chutney has cooled, transfer to a sterilized air tight bottle and refrigerate for a few weeks.
10.Serve as a dip, spread or relish.

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