How To Make Green Mango Chutney Indian Style

How to Make Sweet and Spicy Raw Mango Chutney | Instant & Long-Lasting Mango Chutney Recipe

Ingredients:

• 700 gm raw mango

• 600 gm sugar or jaggery (adjust to taste)

• ½ tsp salt

• ½ tsp black salt

• ¼ tsp turmeric powder

• 1 tsp Kashmiri red chili powder

• 1 tbsp cumin seeds

• 1 tsp fennel seeds (saunf)

• ½ tsp fenugreek seeds (methi dana)

• ½ tsp carom seeds (ajwain)

• Optional: pinch of nigella seeds (kalonji)

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Sweet Raw Mango Chutney Recipe (Long-Shelf Life)

This tangy and sweet raw mango chutney is not only delicious but can also be stored for up to 1–2 years! Let’s make this flavorful chutney step-by-step:

Step 1: Prepare the Mangoes

• Take 700 gm raw mangoes. Soak them in water for 10 minutes to reduce internal heat.

• After soaking, rinse and peel the mangoes.

• Grate them using the coarse side of a grater (leave out the hard seed inside).                                  

  

Step 2: Mix with Sugar

• Measure the grated mango using cups. For every 2 cups of mango, add 1.5 cups of sugar (or jaggery).

• Mix thoroughly. Let the sugar start to melt using the moisture from the mango.                        

  

Step 3: Cook the Mixture

• Turn on the flame to medium and start cooking the mango-sugar mix.

• Cover and let the sugar fully melt and the mangoes soften. Cook for around 10 minutes.

• Add:

  • ½ tsp salt

  • ½ tsp black salt

  • ¼ tsp turmeric

  • 1 tsp Kashmiri red chili powder

• Mix everything well and let it cook on medium flame.                                                          

  

Step 4: Prepare Spice Mix
Dry roast the following spices on low flame for 2–3 minutes:

• 1 tbsp cumin seeds

• 1 tsp fennel seeds

• ½ tsp fenugreek seeds

• ½ tsp carom seeds

• 1–2 whole dry red chilies (non-spicy)

Let the spices cool, then coarsely grind them. No need to make a fine powder.   

Step 5: Final Touch

• Add the spice mix to the chutney after the mango softens.

• Cook for another 5 minutes on medium flame.

• Optionally, add a pinch of nigella seeds (kalonji) for extra flavor.

• To check if it's ready, take a bit on a spatula—if it forms threads (syrupy consistency), it's done.  

  

Storage Tip:
Once cool, store in a clean glass jar. This chutney stays fresh for 1–2 years at room temperature.

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Green Raw Mango Chutney Recipe (Instant & Fresh)

This refreshing raw mango green chutney is perfect as a side dip for Indian snacks. It’s quick to make and can be stored for 2–3 days in the fridge.

Ingredients:

• 200 gm fresh coriander leaves

• 50 gm mint leaves

• 1 raw mango (peeled and chopped)

• 1-inch piece of ginger

• 4–5 green chilies

• ½ tsp salt

• ½ tsp black salt

• ½ tsp sugar (or jaggery)

• 1 tsp roasted cumin powder

• ½ tsp chaat masala

• ½ cup water (adjust for consistency)

Steps:

1. Wash coriander and mint thoroughly to remove dirt and residue.

2. Add all ingredients to a blender: mango, green chilies, ginger, coriander, and mint.

3. Add spices and water.

4. Blend into a smooth paste.

Storage Tip:
Store in an airtight container and refrigerate. Use within 2–3 days for best flavor.

Conclusion:
These two delicious raw mango chutneys are easy to prepare and bursting with flavor. The sweet version can last for years, while the green chutney is a refreshing accompaniment for daily meals. If you loved this recipe, don’t forget to like, share, and leave a comment. Happy cooking!