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?
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)?
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. 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. 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.
Frequently asked questions
More easy chutney recipes
Looking for more quick and easy chutney recipes from India? Don’t miss checking the following links: 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. Refrigerate for around 10 days. For longer shelf life, make sure to use a clean and dry spoon to take out the chutney. If you liked this recipe, please leave a star rating ⭐⭐⭐⭐⭐ in the recipe card below. You can also follow me on Instagram, Youtube, and Pinterest.
Recipe
