Authentic Raw Mango Chutney Recipe – Spicy Indian Summer Preserve

Last Updated on 2 months by Neha Deshmukh

Authentic Raw Mango Chutney Recipe – Spicy Indian Summer Preserve

Hey everyone! If you’re anything like me, the sight of raw mangoes instantly screams “chutney time!” There’s just something so incredibly satisfying about making a big batch of this spicy-sweet preserve when mangoes are in season. It’s a taste of summer sunshine you can enjoy all year round. I first made this chutney years ago, trying to recreate my grandmother’s recipe, and it’s been a family favourite ever since. Let’s get cooking!

Why You’ll Love This Recipe

This raw mango chutney (or kairi ki chutney as we call it at home) is a flavour explosion! It’s the perfect balance of tangy, sweet, spicy, and savoury. It’s incredibly versatile – amazing with Indian meals, but also surprisingly good with cheese and crackers, or even as a glaze for grilled meats. Plus, it’s surprisingly easy to make, and the aroma that fills your kitchen while it’s simmering is just heavenly.

Ingredients

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

• 400 gm Raw green mangoes
• ¼ cup Sugar
• ½ teaspoon Black salt
• 1.5 teaspoon Red chilli powder
• ¼ teaspoon Black pepper powder
• ½ teaspoon Salt
• 1/5 teaspoon Turmeric powder
• 1/5 teaspoon Ajwain (carrom seeds)
• 1 teaspoon Cumin powder

Ingredient Notes

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

• Raw Mangoes: These are the star! Look for firm, tart mangoes – the greener, the better. They shouldn’t be overly ripe.
• Black Salt (Kala Namak): Don’t skip this! It adds a unique, slightly sulphurous flavour that’s essential to authentic Indian chutney. It really elevates the taste.
• Ajwain (Carrom Seeds): These little seeds add a lovely digestive quality and a subtle anise-like flavour. They’re pretty potent, so a little goes a long way.
• Spice Levels: Traditionally, this chutney has a good kick! But feel free to adjust the red chilli powder to your liking. Some families in Rajasthan love it really spicy, while others prefer a milder flavour.
• Sugar: I use granulated sugar, but you could experiment with jaggery for a more rustic flavour.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and thoroughly dry your raw mangoes. Then, peel and discard the skin. It can be a little tricky, so take your time.
2. Now, grate the mangoes using the thickest side of a grater, or pulse them in a food processor. Remember to remove the seed! You should end up with about 2 cups of grated mango.
3. In a heavy-bottomed pan, combine the grated mangoes and sugar. Cook this on low heat, stirring occasionally, until the sugar completely dissolves.
4. Add the red chilli powder, cumin powder, black salt, turmeric powder, and black pepper powder. Give it a good mix to ensure everything is well combined.
5. Now comes the stirring part! Keep stirring continuously as the mixture starts to bubble. This prevents it from sticking and burning.
6. Mix in the ajwain (carrom seeds) and continue to cook for another 4-5 minutes, until the chutney becomes syrupy and thickens slightly.
7. Remove the pan from the heat. The chutney will thicken even more as it cools.
8. Once completely cooled, transfer the chutney to sterilized glass jars.

Expert Tips

• Use a heavy-bottomed pan to prevent sticking and burning.
• Stirring is key! Don’t walk away from the pan while the chutney is cooking.
• Don’t be afraid to taste and adjust the spices as you go.

Variations

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

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your sugar source if you’re super strict.
• Spice Level Adjustments: For a milder chutney, reduce the red chilli powder to ¾ teaspoon or even ½ teaspoon. For a fiery kick, add a pinch of cayenne pepper!
• Festival Adaptations: This chutney is a staple during Diwali and Holi in many Indian households. My aunt always adds a little bit of grated ginger during Diwali for extra warmth.
• Storage Life Extension: Adding a tablespoon of lemon juice can help extend the shelf life.

Serving Suggestions

Oh, the possibilities! This chutney is amazing with:

• Pakoras (Indian fritters)
• Samosas
• Rice and dal
• Roti or paratha
• Cheese and crackers (seriously, try it!)
• Grilled chicken or fish

Storage Instructions

Once cooled, store the chutney in sterilized, airtight glass jars in the refrigerator. It will keep for up to 3 months. Make sure to use a clean spoon each time you open the jar to prevent contamination.

FAQs

Let’s answer some common questions:

• What is the best type of mango to use for this chutney? Any firm, tart, raw green mango will work. Totapuri or Alphonso (when still green) are good choices.
• Can I adjust the sweetness level? Absolutely! Start with ¼ cup of sugar and add more to taste.
• How do I sterilize glass jars for long-term storage? Wash the jars and lids in hot, soapy water. Then, place the jars in a boiling pot of water for 10 minutes. Remove and let air dry completely.
• What is ajwain and can I substitute it? Ajwain is a seed with a unique flavour. If you can’t find it, you can try substituting with a pinch of fennel seeds, but it won’t be quite the same.
• Why is black salt used in this recipe? Black salt adds a distinctive flavour that’s essential to the authentic taste of Indian chutneys. It’s worth seeking out!

Enjoy making this delicious raw mango 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!