on May 20, 2024 Eating this raw mango chutney with every meal at my grandmother’s house is one of my fondest childhood memories. We would eat this sweet, spicy, puckerish-ly sour concoction by the spoonful, and my grandma would have to whip up a new batch every few days. Made from diced raw mango pieces, jaggery, and a handful of spices, this is a really simple recipe that comes together in 20 minutes. This raw mango chutney is full of fresh, vibrant flavors and textures that will definitely have you coming back for more!
Ingredients You’ll Need To Make Raw Mango Chutney
Richa’s Top Tips To Make The Best Mango Chutney
Use medium sour mangoes for best results. Instead of discarding the pit, you can add it to the chutney. Panch phoron is a mix of 5 spices – mustard seeds(rai), cumin seeds (jeera), fennel seeds (saunf), nigella seeds (kalonji) & fenugreek seeds (methi). You can easily find this at any Indian grocery store, or you can get individual spices and make your own panch phoron. Add jaggery & sugar only after the mangoes are half cooked or the mangoes do not cook properly. You can make a large batch of this chutney and store it in the refrigerator for up to 2 weeks. Make sure to not overcook the mangoes. Cook them until the pieces are cooked through but still have a bite. This will prevent the chutney from becoming to mushy.
I make this several times during the summer season, and it is savored happily each time. I usually eat this as a side with all my meals during the summers. But this chutney is super versatile and you can serve it with anything you like! If you make this chutney, don’t forget to share your recreations with me on IG!
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