Authentic Indian Chutney Recipe – Mango, Tomato & Masala Peanuts

Last Updated on 5 months ago by Neha Deshmukh

Authentic Indian Chutney Recipe – Mango, Tomato & Masala Peanuts

Hey everyone! Today, I’m sharing a recipe that’s so close to my heart – a vibrant, tangy, and utterly addictive Mango, Tomato & Masala Peanut Chutney. This isn’t just a chutney; it’s a burst of Indian flavors that’s perfect with everything from snacks to full meals. I first made this when I was craving something quick, fresh, and a little bit spicy, and it’s been a family favorite ever since!

Why You’ll Love This Recipe

This chutney is seriously special. It’s incredibly easy to make – we’re talking under 10 minutes! The combination of sweet mango, juicy tomato, and crunchy masala peanuts is just divine. Plus, it’s a fantastic way to add a little zing to your day. It’s a popular snack accompaniment all over India, and I think you’ll quickly see why.

Ingredients

Here’s what you’ll need to whip up this delicious chutney:

• 1 onion
• 1 tomato
• 1 raw mango (about the size of a tennis ball)
• 1 cup cilantro, chopped
• 2 tablespoons mint leaves
• 2 green chillies
• 1 teaspoon black salt
• 1 teaspoon chaat masala
• 2 tablespoons masala peanuts
• 2 tablespoons toasted corn
• 2 cups cheeselings
• Lemon juice, as required
• 1 cup sev

Ingredient Notes

Let’s talk ingredients! A few things make this chutney sing:

• Raw Mango: This is key! It adds a lovely tartness that balances the other flavors. Look for a firm, slightly green mango. If you can’t find raw mango, a very tart green apple can work in a pinch, but it won’t be quite the same.
• Black Salt (Kala Namak): Don’t skip this! It has a unique, slightly sulfurous flavor that really elevates the chutney. It’s readily available at Indian grocery stores and online.
• Masala Peanuts: These add a wonderful crunch and a spicy kick. You can find them pre-made, or easily make your own by tossing roasted peanuts with chaat masala and a pinch of chili powder.
• Regional Popularity: This type of chutney is huge as a snack accompaniment all over India. It’s often served with things like samosas, pakoras, or even just enjoyed on its own!

Step-By-Step Instructions

Alright, let’s get cooking! It’s super simple, I promise.

1. First, finely chop your onion, tomato, raw mango, cilantro, mint leaves, and green chillies. Don’t worry about being too precise – a little rustic charm is perfectly fine!
2. In a mixing bowl, combine the chopped onions, green chillies, mint leaves, tomatoes, and raw mango. Give it a good mix.
3. Now, add the black salt, chaat masala, masala peanuts, and toasted corn. Gently mix everything together – you want to distribute the flavors without crushing the peanuts.
4. Taste and adjust the seasoning. If it needs a little extra zing, add a squeeze of lemon juice. But be careful – black salt can be quite salty, so go easy!
5. Just before serving, mix in the sev and cilantro. This keeps the sev nice and crispy.
6. Serve immediately and enjoy! The cheeselings lose their crunch quickly, so adding them right before serving is best.

Expert Tips

• Spice Level: If you’re sensitive to heat, start with just one green chilli and remove the seeds.
• Chopping: I like to use a food processor for a quicker chop, but doing it by hand gives you more control over the texture.
• Freshness is Key: This chutney is best enjoyed fresh, as the ingredients will start to lose their crunch over time.

Variations

Want to make this chutney your own? Here are a few ideas:

• Spice Level Adjustments: My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick. Feel free to experiment!
• Maharashtra Style: My auntie in Maharashtra adds a small piece of ginger and a pinch of turmeric for a warmer flavor.
• Gujarati Style: In Gujarat, they sometimes add a little bit of sugar to balance the tartness.
• Festival Adaptations: During Diwali and Holi, I often make a larger batch and serve it with festive snacks. It’s always a hit!

Serving Suggestions

This chutney is incredibly versatile! Here are a few ways to enjoy it:

• With samosas or pakoras
• As a side with Indian meals
• Spread on sandwiches or wraps
• Simply enjoy it with papadums or crackers

Storage Instructions

While this chutney is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to a day. However, the sev and cheeselings will lose their crunch, so it’s best to add them just before serving.

FAQs

Let’s answer some common questions:

• What is the best type of mango to use for this chutney? A firm, tart, green mango is ideal. Totapuri or raw Alphonso mangoes work beautifully.
• Can I make this chutney ahead of time? You can chop the ingredients ahead of time and store them separately. But assemble the chutney just before serving for the best texture.
• How do I adjust the spice level? Start with one green chilli and remove the seeds. You can always add more, but you can’t take it away!
• What are cheeselings and where can I find them? Cheeselings are a crunchy, cheesy snack popular in India. You can find them at Indian grocery stores or online.
• Can I substitute roasted chana for masala peanuts? Absolutely! Roasted chana (Bengal gram) will add a similar crunch and nutty flavor. Just toss them with chaat masala before adding them to the chutney.

Enjoy making (and eating!) this delicious chutney. I hope it brings a little bit of Indian sunshine to your kitchen!