Authentic Raw Mango Chutney Recipe – Jaggery & Kashmiri Chili

Last Updated on 4 months by Neha Deshmukh

Authentic Raw Mango Chutney Recipe – Jaggery & Kashmiri Chili

Hey everyone! If you’re anything like me, the arrival of raw mangoes signals the start of summer – and a serious chutney-making season! This raw mango chutney, with its beautiful balance of sweet, tangy, and spicy, is a family favorite. I first made this years ago trying to recreate my nani’s (grandmother’s) version, and it’s been a staple ever since. It’s unbelievably versatile and adds a burst of flavor to just about anything. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any mango chutney. It’s a taste of home, a little bit of sunshine in a jar, and honestly, it’s just so good. The combination of jaggery and Kashmiri chili powder creates a unique depth of flavor you won’t find anywhere else. Plus, it’s surprisingly easy to make! It’s the perfect accompaniment to so many Indian dishes, and I promise, once you try it, you’ll be making it every year.

Ingredients

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

• 2.5 cups peeled and grated raw mango (about 3-4 medium mangoes)
• 2.5 cups crushed jaggery (about 300-350g)
• 1 teaspoon Kashmiri chili powder
• 1 teaspoon roasted cumin powder
• Black salt to taste (start with ½ teaspoon and adjust)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Raw Mangoes: Selecting the Right Variety

You want mangoes that are firm and green, but give slightly to gentle pressure. Avoid mangoes that are overly ripe or have blemishes. Totapuri and Rajapuri varieties work wonderfully, but any firm, sour raw mango will do.

Jaggery: Understanding Different Types & Their Impact

Jaggery is unrefined sugar, and it comes in different forms – blocks, powder, or liquid. I prefer using block jaggery, as it has a richer flavor. If using block jaggery, make sure to crush it well before adding it to the pan. The type of jaggery impacts the color and flavor, so experiment to find your preference!

Kashmiri Chili Powder: Color and Flavor Profile

Don’t skip the Kashmiri chili powder! It’s known for its vibrant red color and mild heat. It adds a beautiful hue to the chutney without overpowering the other flavors. If you can’t find it, you can substitute with regular chili powder, but use a smaller amount and be mindful of the spice level.

Roasted Cumin Powder: The Importance of Roasting

Using roasted cumin powder is key. Roasting the cumin seeds before grinding them enhances their flavor and adds a lovely smoky note to the chutney. You can easily roast cumin seeds at home – just dry roast them in a pan until fragrant, then grind them to a powder.

Black Salt: Regional Variations and Health Benefits

Black salt, or kala namak, has a unique sulfurous aroma and adds a distinctive flavor. It’s commonly used in Indian cuisine and is believed to have digestive benefits. Feel free to adjust the amount to your liking – some people prefer a stronger black salt flavor.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and thoroughly dry your raw mangoes. Then, peel and grate them. You’ll need about 2.5 cups of grated mango.
2. In a stainless steel pan (more on that later!), combine the grated mango and crushed jaggery. Give it a good mix.
3. Now, cover the pan and let it sit for 4-5 hours. This allows the jaggery to dissolve and the mango to release its juices. Trust me, this step is important!
4. After the resting period, place the pan over medium heat. Stir frequently to prevent sticking. You’ll notice the mixture starting to thicken.
5. Add the Kashmiri chili powder, roasted cumin powder, and black salt. Mix everything well, ensuring the spices are evenly distributed.
6. Continue cooking, stirring constantly, until most of the liquid has evaporated, but the mixture still has a slightly runny consistency. Remember, it will thicken further as it cools.
7. Remove the pan from the heat and let the chutney cool completely.
8. Once cooled, transfer the chutney to an airtight container and refrigerate. It tastes even better after a day or two!

Expert Tips

Here are a few things I’ve learned over the years to make this chutney perfect every time:

• Achieving the Right Consistency: You want the chutney to be thick enough to cling to your thepla or roti, but still slightly runny. It should coat the back of a spoon.
• Preventing Crystallization of Jaggery: Adding a splash of water (a tablespoon or two) during the cooking process can help prevent the jaggery from crystallizing.
• Adjusting Spice Levels: Feel free to add more or less Kashmiri chili powder to adjust the spice level to your preference.
• Using Stainless Steel vs. Non-Stick Pans: I always recommend using a stainless steel pan. It distributes heat more evenly and helps develop the flavors better. Non-stick pans can sometimes prevent proper caramelization.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your jaggery is processed without bone char (some brands use it for decolorizing).
• Spice Level Adjustment: For a milder chutney, reduce the Kashmiri chili powder to ½ teaspoon. For a spicier kick, add a pinch of cayenne pepper. My friend loves adding a tiny bit of green chili paste!
• Festival Adaptations: This chutney is fantastic during festivals like Holi and Diwali. It’s a perfect accompaniment to festive snacks.
• Sweetness Level Adjustment: If you prefer a less sweet chutney, reduce the amount of jaggery to 2 cups.

Serving Suggestions

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

• With thepla or roti
• As a side with chilla (savory pancakes)
• Spread on sandwiches or wraps
• As a dipping sauce for samosas or pakoras

Storage Instructions

Store the chutney in an airtight container in the refrigerator. It will last for up to 2 weeks. You can also freeze it for longer storage – just thaw it overnight in the refrigerator before using.

FAQs

Let’s answer some common questions:

What is the best type of mango to use for this chutney?

Totapuri or Rajapuri are excellent choices, but any firm, sour raw mango will work.

Can I use sugar instead of jaggery? What adjustments should I make?

Yes, you can use sugar, but the flavor will be different. Use the same quantity of sugar as jaggery. You might also need to add a squeeze of lemon juice to balance the sweetness.

How long does this chutney last in the refrigerator?

Up to 2 weeks in an airtight container.

What is the purpose of using black salt in this recipe?

Black salt adds a unique sulfurous aroma and flavor that complements the other ingredients.

Can I make a larger batch of this chutney and freeze it?

Absolutely! It freezes beautifully. Just thaw it overnight in the refrigerator before using.

Enjoy making this chutney! I hope it brings a little bit of Indian sunshine to your kitchen. Let me know how it turns out in the comments below!