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Indian sweet mango chutney in a ceramic jar with an Indian fabric in the background.

Sweet mango chutney

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.
Course Side Dish
Cuisine Indian
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 cups
Calories 313kcal


  • Cooking pot



  • 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.


  • 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.


Calories: 313kcal | Carbohydrates: 60g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 15mg | Potassium: 480mg | Fiber: 4g | Sugar: 55g | Vitamin A: 2492IU | Vitamin C: 108mg | Calcium: 66mg | Iron: 3mg