Authentic Raw Mango Chutney Recipe – Spicy & Tangy Indian Preserve

Last Updated on 6 months ago by Neha Deshmukh

Authentic Raw Mango Chutney Recipe – Spicy & Tangy Indian Preserve

Hey everyone! If you’re anything like me, you absolutely love a good chutney with your meals. There’s just something so comforting and flavorful about a homemade preserve. Today, I’m sharing my family’s recipe for Raw Mango Chutney – it’s spicy, tangy, and utterly addictive. I first made this when I was trying to recreate my grandmother’s version, and honestly, it took a few tries to get it just right! But now, it’s a staple in our home, and I can’t wait for you to try it.

Why You’ll Love This Recipe

This Raw Mango Chutney (also known as amli ki chutney) is a burst of sunshine in a jar! It’s the perfect balance of sweet, sour, and spicy, and it’s incredibly versatile. Think of it as a flavor booster for everything from samosas and pakoras to parathas and even cheese and crackers. Seriously! It’s a little bit of India you can add to any meal. Plus, making your own chutney is so rewarding – you control the ingredients and the spice level, making it truly your own.

Ingredients

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

• 2 large raw mangoes
• 1.5 cup raw sugar (about 300g)
• 0.5 teaspoon red chili powder (about 2.5g)
• 0.5 teaspoon roasted cumin powder (about 2.5g)
• 0.25 teaspoon salt (about 1.25g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Raw Mangoes: This is the star of the show! You want mangoes that are still firm and green. They should feel heavy for their size. The sourness is key here, so avoid mangoes that are starting to turn yellow or feel soft.
• Sugar: I prefer using raw sugar (like misri) for a more complex flavor, but granulated white sugar works just fine too. Jaggery is another fantastic option for a deeper, molasses-like taste. (About 240g granulated sugar if substituting).
• Roasted Cumin Powder: Don’t skip roasting the cumin seeds! It makes a huge difference. Dry roast cumin seeds in a pan for a few minutes until fragrant, then grind them yourself. Pre-ground cumin powder just doesn’t have the same depth of flavor. Trust me on this one!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your raw mangoes a good rinse. Then, carefully peel them and grate the flesh. You can use a box grater or a food processor with a grating attachment.
2. Now, add the grated mangoes, sugar, and salt to a heavy-bottomed pan.
3. Place the pan on low heat and start cooking. Stir frequently! This is important to prevent the sugar from crystallizing and burning.
4. Keep cooking and stirring until the sugar melts completely and the mixture becomes liquid. It will take about 10-12 minutes.
5. Once the sugar is melted, continue to simmer the mixture. You’re looking for what’s called “1-thread consistency.” (More on that in the FAQs!) This means the syrup will thicken and form a single thread when you take a small drop between your thumb and forefinger.
6. Once you’ve reached the right consistency, take the pan off the heat and mix in the red chili powder and roasted cumin powder. Give it a good stir to combine everything.
7. Let the chutney cool completely before transferring it to sterilized jars.

Expert Tips

• Sterilizing Jars: This is crucial for long-term storage! Wash your jars and lids in hot, soapy water, then boil them for 10 minutes. Let them air dry completely before filling.
• Don’t Rush the Syrup: Patience is key when making chutney. Cooking it on low heat allows the flavors to meld together beautifully and prevents burning.
• Stir, Stir, Stir!: Seriously, don’t walk away from the pan. Constant stirring is your friend.

Variations

Want to customize this chutney to your liking? Here are a few ideas:

• Spice Level Adjustments: If you’re sensitive to heat, start with ¼ teaspoon of red chili powder and add more to taste. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick!
• Regional Variations: North Indian versions often include ginger and garlic, while South Indian styles might incorporate mustard seeds and curry leaves.
• Sugar Substitutions: Experiment with jaggery or even a touch of honey for a different flavor profile.
• Festival Adaptations: This chutney is a must-have during Diwali and Holi! You can add a pinch of cardamom or saffron for a festive touch.

Serving Suggestions

Okay, so what do you do with this amazing chutney? The possibilities are endless!

• Serve it with samosas, pakoras, and other fried snacks.
• Spread it on parathas or use it as a dipping sauce for roti.
• Pair it with cheese and crackers for a unique appetizer.
• Add a spoonful to your yogurt for a flavorful breakfast or snack.

Storage Instructions

Store your Raw Mango Chutney in sterilized jars in the refrigerator. It will last for at least 6 months, if not longer! Just make sure to use a clean spoon each time you open the jar to prevent contamination.

FAQs

Let’s answer some common questions:

• How long does this chutney last? Properly stored in the refrigerator, it can last for 6 months or even longer.
• Can I adjust the spice level? Absolutely! Start with less chili powder and add more to taste.
• What type of mangoes are best for chutney? Look for firm, green, and sour raw mangoes.
• Can I make this chutney without sugar? It’s tricky, but you can try using a sugar substitute like stevia or erythritol. The texture and flavor will be slightly different.
• What is ‘1-thread consistency’ and how do I check for it? It’s the point where the syrup thickens enough to form a single thread when you take a small drop between your thumb and forefinger. It takes practice, but you’ll get the hang of it!

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