Authentic Raw Mango Chutney Recipe – Easy Indian Summer Preserve

Last Updated on 2 months by Neha Deshmukh

Authentic Raw Mango Chutney Recipe – Easy Indian Summer Preserve

Hey everyone! There’s just something about the arrival of raw mangoes that screams summer to me. Growing up, my Dadi (grandmother) would always make a big batch of this chutney when the season hit, and the sweet-tangy aroma would fill the entire house. It’s a taste of sunshine in a jar, and I’m so excited to share her (and now my!) recipe with you. This raw mango chutney is incredibly versatile – perfect with everything from samosas to parathas, and even a dollop on your cheese and crackers!

Why You’ll Love This Recipe

This raw mango chutney is a little slice of Indian summer. It’s surprisingly easy to make, even if you’ve never attempted a preserve before. Plus, it’s a fantastic way to use up those slightly tart, unripe mangoes. Trust me, once you taste homemade chutney, you’ll never go back to store-bought! It’s a delightful balance of sweet, tangy, and subtly spiced – a true flavor explosion.

Ingredients

Here’s what you’ll need to whip up a batch of this deliciousness:

• 3 medium raw mangoes (about 500g)
• 1.5 cup sugar (about 300g)
• 1 tsp cardamom powder

Ingredient Notes

Let’s talk ingredients! Using the right ones makes all the difference.

• Raw Mangoes: These are key! You want mangoes that are firm and green, not yet showing any signs of yellowing. They should feel heavy for their size. Any variety works, but Totapuri or Rajapuri are particularly good for chutney because of their fiber content.
• Sugar: I usually use regular granulated sugar, but you can experiment. Jaggery (gur) adds a lovely caramel-like flavor, but will darken the chutney. Caster sugar dissolves quicker, which is nice, but isn’t essential.
• Cardamom: Cardamom is a staple in Indian sweets and preserves. It adds a beautiful fragrance and warmth. Freshly ground cardamom is always best, but a good quality powder works perfectly well too. Don’t skip it – it really elevates the flavor!

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s simpler than it looks.

1. First, wash, dry, peel, and grate your raw mangoes. I like to use the coarse side of a box grater.
2. Now, put the grated mangoes into a bowl and add the sugar. Give it a good mix and let it sit for about 15-20 minutes. This allows the sugar to start dissolving and draws out some of the moisture from the mangoes.
3. Transfer the mango-sugar mixture to a heavy-bottomed kadai (wok) or a large, deep saucepan. This is important to prevent sticking and burning.
4. Cook on low heat, stirring constantly. Seriously, don’t walk away! We want to gently simmer the mixture, not scorch it.
5. Keep stirring and cooking for about 20-30 minutes. You’ll notice the mixture gradually thickening and becoming jam-like.
6. Once it reaches a nice, thick consistency, remove from the heat. Taste it and adjust the sweetness if needed. You can add a little more sugar, stir well, and then return to the heat for a few more minutes.
7. Finally, mix in the cardamom powder. Let the chutney cool completely before transferring it to a clean, airtight glass jar.

Expert Tips

A few little things that’ll make your chutney even better:

• Low and Slow: Cooking on low heat is crucial. It prevents burning and ensures the chutney thickens properly.
• Stir, Stir, Stir: I can’t stress this enough! Constant stirring is your friend.
• Consistency Check: To check if it’s ready, place a small spoonful of chutney on a cold plate. If it wrinkles when you push it with your finger, it’s done.
• Don’t Overcook: Overcooked chutney can become too hard when it cools.

Variations

Want to put your own spin on things? Here are a few ideas:

• Vegan Adaptation: Simply substitute the sugar with an equal amount of agave nectar or maple syrup.
• Spice Level: If you like a little heat, add 1-2 finely chopped green chilies along with the mangoes. My friend, Priya, loves adding a pinch of red chili powder too!
• Festival Adaptations: This chutney is amazing with Diwali snacks like mathri and chakli. It’s also a lovely addition to a festive platter.
• Regional Variations: In Gujarat, they often add a pinch of asafoetida (hing) for a unique flavor. North Indian versions sometimes include a touch of ginger.

Serving Suggestions

Okay, so you’ve made a beautiful batch of chutney. Now what?

• Serve it with samosas, pakoras, and other fried snacks.
• It’s delicious with Indian breads like paratha and roti.
• Try it as a glaze for grilled chicken or pork.
• A spoonful on a cheese board is surprisingly good!

Storage Instructions

To keep your chutney fresh:

• Store in a clean, airtight glass jar in the refrigerator.
• It will last for at least 2-3 weeks, and often longer.
• Make sure to use a clean spoon each time you take some out to prevent contamination.

FAQs

Got questions? I’ve got answers!

• How long does raw mango chutney last? Properly stored in the refrigerator, it can last for 2-3 weeks, sometimes even longer.
• Can I use a different type of mango? Yes, any firm, unripe mango will work. Totapuri and Rajapuri are excellent choices.
• What if my chutney is too watery? Continue cooking it on low heat, stirring constantly, until it thickens to your desired consistency.
• Can I adjust the sweetness after it’s cooked? Yes, you can add more sugar off the heat, stir well, and then re-cook for a few minutes.
• What is the best way to sterilize jars for chutney? Wash jars and lids in hot, soapy water. Rinse well and then place jars (without lids) in a preheated oven at 120°C (250°F) for 10-15 minutes. Boil lids in water for 10 minutes.