Recipe for Mango Chutney, an authentic Indian sweet and sour taste based on green mangoes.
At this time of the year, most cooks prepare raw mango recipes like mango chutney, pickles, pachadi, curry, rice, dal, stews, drinks and many more as the best quality green mango is in season then. It’s no different with us. I made a small batch of my favorite mango chutney, popular in many parts of North, West and East India. It is known as aam ki launji or aam ki methi chatni.
We have two mango trees in our backyard that give us enough harvest to make pickles and enjoy ripe mangoes. We usually make a large batch of avakai (pickled Andhra mango), sweet pickled mango and small batches of various pickled mangoes from other regional cuisines of India, such as mango chutney and chunda aam.
Green mangoes from my garden.
So, what’s mango chutney? A thick chutney with pieces of sweet mango and moderate spices like black onion seed, fennel seed, asafoetida and jaggery sauce. It’s all about balance, not too sweet, not too spicy and not too sour. The Mango Chutney recipe is a simple and uncomplicated recipe that even a novice cook can easily make. In fact, it is one of the simplest types of chutney among the many Indian varieties. The best is a slightly ripe mango (very limp), and the second best is a perfectly raw mango, picked fresh from the tree. The basic recipe for mango chutney varies slightly depending on the region where it is made. No matter which version you prepare, you can’t describe the tangy, fruity taste of mango pieces simmered in a spicy sauce, you can only feel it.
This irresistible mango chutney is versatile and can be used as a dip, spread, condiment, relish or pickle. Some of my favorite ways to enjoy this sweet mango chutney are with paratha or roti, as a spread on crackers or matties, toasted multigrain bread, a sandwich spread and a kati roll. I also use it as a dressing for salads and for summer salads like coleslaw, som tum or kale. I like to garnish my oatmeal and yogurt with a tablespoon of mango chutney. You should try it sometime. For the holidays, serve a mango chutney with a tomato salsa to accompany nachos and fries. If you like grilled chicken or shrimp, you can also serve a mango chutney with it.
Some tips to keep in mind when preparing Mango Chutney
~ Use raw mangoes with medium acidity. If the mango is too sour, let it ripen for 2 days and then use it for mango chutney. Peel the mango and cut it into chunks or thin slices.
~ I used powdered red pepper from Kashmir, which gives a deep red hue to the chutney. You can use commercially available chili powder, which is often used to make pickles.
~ I used an organic joker, which is sweet. You can scrub or brush. Sugar can be replaced by lace or tar. If using sugar, use 1 1/4 cups. Increase the amount of sugar after you test the taste of the chutney during cooking.
Sweet Mango Chutney
Learn how to make a mango chutney with green mango.
frequently asked questions
Is mango pickle the same as mango chutney?
Mango pickles and mango chutney are completely different in appearance alone. Mango chutney is made from unripe or ripe mangoes, while mango pickles are made from hard green mangoes with white flesh.
What is mango chutney made of?
Combine apples, mango, red pepper, sugar, onion, raisins, vinegar and ginger in a large stainless steel or enameled pan. Bring the mixture to a boil over high heat, then reduce the heat to low and simmer for 20 minutes until the fruit is soft and the mixture has thickened; stir occasionally.
What can be made from raw mangoes?
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