Authentic Mango Chutney Recipe – Traditional Indian Sweet & Spicy

Last Updated on 5 months ago by Neha Deshmukh

Authentic Mango Chutney Recipe – Traditional Indian Sweet & Spicy

Hey everyone! If you’ve ever tasted that incredible sweet, tangy, and slightly spicy mango chutney served with Indian snacks or meals, you probably wondered how it’s made. Well, wonder no more! I’m sharing my family’s treasured recipe for authentic mango chutney – a flavour explosion that’s surprisingly satisfying to make. I first made this with my grandmother, and it instantly transported me back to childhood summers. It’s a bit of a process, but trust me, the end result is so worth it.

Why You’ll Love This Recipe

This isn’t just any mango chutney. It’s a taste of tradition, a blend of sweet and spicy, and a fantastic way to preserve the deliciousness of mangoes. It’s perfect as a condiment with samosas, pakoras, or even cheese and crackers! Plus, homemade chutney just tastes…better. You control the ingredients, the spice level, and the overall flavour profile.

Ingredients

Here’s what you’ll need to create this magic:

• 500 gms Raw mangoes
• 1 tsp Alum granules (Fitkari)
• 250 gms Granulated white sugar
• 2 tsp Cumin seeds
• 1 inch piece Ginger
• 0.25 tsp Turmeric powder
• 0.5 tsp Salt
• 1 tsp Bengali five spice mix (Panch Phoron)
• 1 Dry red chilli
• 3 tsp Vegetable oil
• 1 cup Water

Ingredient Notes

Let’s talk ingredients! A few tips to ensure your chutney turns out perfectly:

Raw Mango: Choosing the Right Variety
You want firm, tart, and slightly green mangoes. Totapuri or Alphonso (while a bit pricier) work beautifully. Avoid overly ripe mangoes, as they’ll make the chutney too sweet and mushy.

Alum (Fitkari): Understanding its Role & Alternatives
Alum helps the mango pieces retain their shape during cooking. It’s a traditional ingredient, but if you’re hesitant, you can skip it (see FAQs for alternatives!). About 1 teaspoon of alum granules is what we need.

Panch Phoron: The Quintessential Bengali Spice Blend
This is a magical mix of five spices – fennel, nigella, mustard, fenugreek, and cumin. It gives the chutney a unique, aromatic flavour. You can usually find it at Indian grocery stores. If you can’t find it, you can try making your own (recipes are easily available online!).

Regional Variations in Mango Chutney

Mango chutney isn’t a one-size-fits-all recipe! Every region, and even every family, has its own twist. Some variations include adding dates or raisins for extra sweetness, using different types of chillies for varying heat levels, or incorporating other spices like cinnamon or cloves. My friend’s mother adds a pinch of asafoetida (hing) for a savoury depth – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and cut the mangoes into 1-inch chunks. Prick each piece with a fork – this helps them absorb the alum solution.
2. Dissolve the alum in room-temperature water. Soak the mango pieces in this solution for 2-3 hours. This is a crucial step for texture!
3. Drain the mangoes and gently squeeze out any excess water. Now, mix them with the turmeric powder and salt.
4. Heat 1 teaspoon of oil in a pan over low heat. Lightly fry the mango pieces for 5-7 minutes, just until they start to soften. Set them aside.
5. In the same pan, melt the sugar in 1 cup of water over medium heat. Stir until the sugar is completely dissolved and the mixture comes to a gentle boil, forming a syrup.
6. Add the fried mango pieces to the sugar syrup. Simmer on low heat for about 30 minutes, or until the mixture thickens beautifully. Stir occasionally to prevent sticking.
7. While the mango is simmering, heat the remaining 2 teaspoons of oil in a small pan. Add the panch phoron, dry red chilli, and ginger. Let it sizzle for a few seconds until fragrant. Be careful not to burn the spices! Cool the oil completely.
8. Once the mango mixture has cooled slightly, gently mix in the tempered oil.
9. Finally, dry roast the cumin seeds until fragrant. Coarsely grind them and sprinkle generously over the chutney. Let it cool completely before storing.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Right Consistency
The chutney should be thick enough to coat a spoon, but not so thick that it’s hard to spread. The simmering time is key – adjust it based on your stove and the mangoes you’re using.

Preventing Crystallization
To prevent sugar crystals from forming, make sure the sugar is completely dissolved before adding the mangoes. A squeeze of lemon juice can also help!

Adjusting Spice Levels
Don’t be afraid to adjust the amount of red chilli to suit your taste. You can also add a pinch of red chilli powder for extra heat.

Variations

Vegan Mango Chutney
Simply omit the alum. The chutney will be a little softer, but still delicious!

Spice Level Adjustments (Mild, Medium, Hot)
* Mild: Use just a pinch of red chilli powder or omit it altogether.
* Medium: Use 1 dry red chilli, as per the recipe.
* Hot: Add 2-3 dry red chillies or a teaspoon of red chilli powder.

Festival Adaptations (Diwali, Eid, New Year)
This chutney is a staple during festivals! For Diwali, I like to add a few chopped cashews for extra richness.

Serving Suggestions

This chutney is incredibly versatile! Serve it with:

• Samosas and pakoras
• Indian snacks like mathri or chakli
• Cheese and crackers
• Grilled meats or vegetables
• As a glaze for roasted chicken or pork

Storage Instructions

Store the cooled chutney in an airtight container in the refrigerator. It will keep for up to 2-3 weeks. You can also freeze it for longer storage (up to 3 months).

FAQs

What type of mango is best for making chutney?
Totapuri or Alphonso are ideal, but any firm, tart mango will work.

Can I skip the alum step? What are the alternatives?
Yes, you can! The chutney will be a bit softer. Alternatives include a tablespoon of lemon juice or a pinch of citric acid.

How long does this mango chutney last?
In the refrigerator, it lasts 2-3 weeks. Frozen, it can last up to 3 months.

What is Panch Phoron and where can I find it?
It’s a Bengali spice blend of five spices. You can find it at Indian grocery stores or online.

Can I make a larger batch of this chutney and store it for longer?
Absolutely! Just double or triple the recipe and store it in sterilized jars. Properly stored, it will last for months.