Sweet mango chutney is a delicious Vegan & Gluten-free recipe from India. This sweet & sour chutney can be used as a dip or an amazing spread from your crisp toast.
Growing up in India, I always saw my house filled with mangoes during summers. Mangoes, okra, ice-cream and summer holidays were my some of my very limited reasons to wait for this hot season since I am a winter person.
I remember whenever my father got posted to any city in the plains of India, we always had mango trees around our house. Things which we took for granted as kids now feel like a luxury.
In India, mango is not only consumed as a fruit, but it’s also used in making a lot of recipes. Both raw and ripe.
Mango chutney is one of the most common mango recipes and there are several different ways of making it. I have already shared the recipe of green mango chutney in this blog. If you have missed it, you can check it now.
Today I am sharing another very tasty sweet mango chutney which is also made with raw mangoes, jaggery/ sugar, and a few spices.
Like most of the other chutney’s this mango chutney is also very easy to make and gets ready within minutes.
The recipe is quite similar to the Bengali style tomato chutney.
My favorite ways of enjoying this chutney are either with a plain/ namkeen paratha (Indian bread) or spreading it on a crisp toast with a cup of tea.
Kids also love having this chutney because of it’s sweet and sour candy-like taste.
Before the mango season gets over, don’t miss to try out this Sweet mango chutney.
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How to make Seet mango chutney?
Sweet mango chutney
Ingredients
- 4 raw mangoes
- 1.5 tbsp jaggery powder/ palm sugar/ sugar adjust the quantity as per your taste preference
- 1 tbsp panch phoran a blend of black mustard, cumin, fennel, fenugreek and nigella seeds.
- 1-2 dried red chilies
- 1/4 teaspoon salt adjust as per taste
- 1/4 teaspoon turmeric powder
- 1 tbsp mustard oil
- 3/4 cup water
Instructions
- Wash, peel and roughly chop the mangoes.
- Heat oil in a pot and add dried red chilies to it. Break the chillies in 2-4 pieces before adding to the oil.
- Saute for a few seconds and then add the panch phoran. Saute for another 10-20 seconds or till the spices become fragrant.
- Now add in the mangoes, salt, turmeric powder and water to the pot, mix well, cover and allow to cook for 12-15 minutes or till the mangoes turn soft.
- Mash the mangoes with the back side of the ladle to form a rough paste. If required add some more water.
- At this stage, add the jaggery powder or whichever sweetener you are using to the pot. Mix well and allow to cook for another minute. Switch off the gas and serve warm/ chilled.
Nutrition
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