Authentic Raw Mango Chutney Recipe – Panch Phoran & Jaggery Delight

Last Updated on 2 months by Neha Deshmukh

Authentic Raw Mango Chutney Recipe – Panch Phoran & Jaggery Delight

Hey everyone! If you’ve ever tasted that sweet, tangy, and slightly spicy raw mango chutney that just makes a meal, you’re in for a treat. This recipe is incredibly close to my heart – I first made it years ago trying to recreate my grandmother’s version, and it’s been a family favorite ever since. It’s surprisingly easy to make, and the flavors are just…wow. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just any mango chutney. It’s a burst of Bengali flavors, thanks to the magical blend of panch phoran. The jaggery adds a beautiful, unrefined sweetness that you just don’t get with sugar. It’s the perfect balance of sweet, sour, and spicy – seriously addictive! Plus, it’s a fantastic way to use those slightly tart, unripe mangoes.

Ingredients

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

• 2 cups raw mangoes, peeled and chopped into bite-sized pieces (about 300g)
• 1 cup jaggery (about 200g)
• 1 tsp panch phoran
• 2 dry red chilies
• 0.5 tsp turmeric powder
• 1 bay leaf
• 0.25 tsp asafoetida (hing)
• 3 tbsp mustard oil (about 45ml)
• 0.5 tsp salt (about 2.5g)

Ingredient Notes

Let’s talk ingredients – a few little tips can make all the difference!

Panch Phoran: The Quintessential Bengali Five-Spice Blend

Panch phoran literally means “five spices” and is a cornerstone of Bengali cuisine. It’s a mix of fenugreek, nigella, cumin, mustard, and fennel seeds. You can usually find it at Indian grocery stores, or even online. If you’re feeling adventurous, you can make your own!

Raw Mangoes: Choosing the Right Variety

Look for mangoes that are firm to the touch and still green. Totapuri or any other sour variety works beautifully. Avoid mangoes that are overly ripe or have soft spots.

Mustard Oil: The Key to Authentic Flavor

Now, mustard oil can be a bit…distinct. It has a pungent aroma, but trust me, it mellows out when heated and adds an incredible depth of flavor. Heating it until it smokes is essential for removing that raw taste. Don’t skip this step!

Jaggery: A Traditional Sweetener

Jaggery is unrefined cane sugar, and it has a lovely molasses-like flavor. It’s healthier than refined sugar and adds a beautiful color to the chutney. If you can’t find jaggery, you can use sugar, but the flavor won’t be quite the same (more on that in the FAQs!).

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, peel and chop your raw mangoes into nice, bite-sized pieces. Set them aside.
2. Now, heat the mustard oil in a pan over medium heat. Let it heat up until it starts to smoke – this is important!
3. Once the oil is smoking, lower the heat and add the panch phoran, bay leaf, and dry red chilies. Let them sizzle for about 30 seconds, until fragrant.
4. Add the chopped mangoes to the pan and sauté for about 2 minutes, stirring occasionally.
5. Sprinkle in the turmeric powder, asafoetida, and salt. Give everything a good mix.
6. Cover the pan and cook on low heat for 8-10 minutes, or until the mangoes start to soften. Stir occasionally to prevent sticking.
7. Add the jaggery and stir until it melts completely. This might take a few minutes.
8. Simmer uncovered for another 5-7 minutes, stirring frequently, until the chutney thickens to your desired consistency. Remember it will thicken a bit more as it cools.
9. Finally, remove from heat and let the chutney cool completely before storing it in an airtight container.

Expert Tips

• Don’t overcrowd the pan when sautéing the mangoes. Work in batches if necessary.
• Keep stirring while the jaggery melts to prevent it from burning.
• The chutney will thicken as it cools, so don’t overcook it.

Variations

• Spice Level Adjustments: If you like it extra spicy, add another dry red chili or a pinch of cayenne pepper. For a milder chutney, remove the seeds from the chilies.
• Festival Adaptations: This chutney is a staple during Durga Puja in Bengal, served with khichuri (a savory rice and lentil dish). It’s also delicious with dahi-bhat (yogurt and rice) during Makar Sankranti.
• Vegan Adaptation: Jaggery is naturally vegan, so this recipe is already pretty close! Just double-check your asafoetida (hing) as some brands contain wheat flour.
• Storage Variations: My mom always adds a thin layer of mustard oil on top of the chutney when storing it – she swears it helps preserve it longer!

Serving Suggestions

This chutney is incredibly versatile! It’s amazing with:

• Rice and lentils
• Indian breads like roti or paratha
• As a side with savory snacks like samosas or pakoras
• Even spread on crackers with some cheese!

Storage Instructions

Store the cooled chutney in an airtight container in the refrigerator for up to 2 weeks. For longer storage, you can pack it in a sterilized jar with a layer of mustard oil on top. This can extend its shelf life to a month or more.

FAQs

What type of mangoes are best for this chutney?

Totapuri mangoes are fantastic, but any sour, unripe mango will work well.

Can I use sugar instead of jaggery?

Yes, you can! Use about ¾ cup of sugar for every 1 cup of jaggery. But the flavor will be different – jaggery adds a unique depth.

What is panch phoran, and where can I find it?

It’s a Bengali five-spice blend. You can find it at Indian grocery stores or online.

How long does this chutney last?

About 2 weeks in the refrigerator. Oil-packing can extend its shelf life to a month or more.

Can I adjust the spice level of this chutney?

Absolutely! Add more or fewer chilies, or remove the seeds for a milder flavor.

Is it necessary to use mustard oil for authentic flavor?

While you can use another oil, mustard oil really does give it that authentic Bengali taste.

What is the purpose of asafoetida (hing) in this recipe?

Asafoetida adds a unique savory flavor and aids in digestion. It’s a little goes a long way!