Sweet mango chutney is a delicious side dish from India made with unripe green mangoes and flavored with Indian spices. This sweet and sour chutney can be used as a flavorful side dish, a dipping sauce, and also a spread. It gets ready in just 25 minutes and is vegan and gluten-free.
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.
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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.
How to serve?
This mango chutney is generally served with Indian bread like roti or paratha. It can also be used on a toast as a spread.
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.
Storing tips
To store, allow the chutney to reach room temperature and then transfer to a sterilized airtight jar.
Refrigerate for around 10 days.
For longer shelf life, make sure to use a clean and dry spoon to take out the chutney.
Recipe tips and tricks
- Instead of adding dried whole red chilies, you can add some chili flakes to this chutney. It will also make the chutney slightly hotter.
- The amount of sweetener will depend upon how sour the mangoes are.
- Don't mash the mangoes completely, keep a few small chunks, they taste really good in this chutney.
- The spices get burned very fast so after heating the oil, keep the flame on low.
- Instead of chopping the mangoes, you can also grate them and then use them in the recipe.
- Adjust the amount of water depending upon the consistency you want.
Frequently asked questions
Mango pickle is made with unripe mangoes and is a way of preserving them for a longer period like 1-2 years. In a pickle generally, mango is used in chopped or grated form.
Mango chutney can be made with unripe as well as ripe mangoes and has a shorter shelf life which may vary from 3 days to 2 weeks. In a chutney, mangoes are used in mashed, partly mashed, or grated form.
Though unripe mangoes are the best for this recipe, if you can't find them ripe mangoes can be used too. If using ripe mangoes, try using a variety that's not very sweet and pulpy.
More easy chutney recipes
Looking for more quick and easy chutney recipes from India? Don't miss checking the following links:
- Apple chutney-Indian style
- Coriander tomato chutney
- Peanut chutney
- Coconut chutney
- Apricot chutney
- Bengali style tomato chutney
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Recipe
Sweet mango chutney
Equipment
- Cooking pot
Ingredients
- 2-3 unripe mangoes around 2.5 cups chopped unripe mangoes
- ¼ cup powdered jaggery/ palm sugar/ brown sugar adjust to taste
- 1 tablespoon panch phoran (Indian five-spice blend) a blend of black mustard seeds, cumin seeds, fennel seeds, fenugreek seeds, and nigella seeds.
- 1-2 dried red chilies
- ¼ teaspoon turmeric powder
- Salt to taste
- 1 tablespoon mustard oil or any other cooking oil of choice
- 1 cup water or as required to get the desired consistency
Instructions
- Wash, peel and roughly chop the mangoes.
- Heat oil in a cooking pot.
- Break dried red chilies into 2-3 pieces and add to the oil.
- Add panch phoran. Saute for around 30 seconds or until the spices become fragrant.
- Add chopped mangoes, salt, and turmeric powder.
- Saute for a minute and then add water. Cover the pot and cook for 12-15 minutes or until the mangoes turn soft.
- Roughly mash the mangoes with the ladle or a masher.
- Add the sweetener, mix, and cook for a minute. Switch off the stove.
- Allow reaching room temperature before serving.
Notes
- Instead of adding dried whole red chilies, you can add some chili flakes.
- The amount of sweetener will depend upon how sour the mangoes are.
- Don't mash the mangoes completely, keep a few small chunks, they taste really good in this chutney.
- The spices get burned very fast so after heating the oil, keep the flame on medium.
- Instead of chopping the mangoes, you can also grate them and then use them in the recipe.
- Adjust the amount of water depending upon the consistency you want.
- More easy recipe tips and tricks are given within the post above, please follow them to make this recipe.
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