Authentic Raw Mango Chutney Recipe – Sweet & Tangy Indian Preserve

Last Updated on 4 months by Neha Deshmukh

Authentic Raw Mango Chutney Recipe – Sweet & Tangy Indian Preserve

Hey everyone! If you’ve ever tasted that incredible sweet-tangy chutney served with samosas or alongside a comforting Indian meal, chances are it was raw mango chutney. It’s a flavor that just screams ‘home’ to me, and I’m so excited to share my family’s recipe with you. I first made this when I was trying to recreate my grandmother’s version, and after a few attempts, I finally got it just right! It’s surprisingly easy to make, and the result is so worth it.

Why You’ll Love This Recipe

This raw mango chutney (also known as kairi ki chutney) is a delightful blend of sweet, tangy, and subtly spiced flavors. It’s incredibly versatile – perfect with Indian snacks, as a spread for toast, or even as a glaze for grilled meats. Plus, making your own chutney means you control the sweetness and spice levels, tailoring it exactly to your liking. It’s a little bit of sunshine in a jar!

Ingredients

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

• 2 cups peeled and grated raw mangoes (about 500g)
• 3-3.5 cups sugar (600-700g) – adjust to your taste!
• 0.25 teaspoon salt (about 1.5g)
• 8-10 cloves
• 5-6 saffron strands (optional, but adds a lovely aroma and color)

Ingredient Notes

Let’s talk ingredients for a moment, because choosing the right ones makes all the difference.

Raw Mangoes: Selecting the Right Variety

You want mangoes that are still firm and green – not ripe! Totapuri mangoes are fantastic for this, as they have a good balance of tartness and fiber. However, any firm, sour green mango will work beautifully.

Sugar: Types and Adjustments for Sweetness

I usually use regular granulated sugar, but you can experiment with jaggery (gur) for a more rustic, caramel-like flavor. Keep in mind jaggery is less sweet, so you might need to use a bit more. The amount of sugar is really up to you – start with 3 cups and taste as you go!

Spices: The Significance of Cloves & Saffron

Cloves add a warm, aromatic depth to the chutney. Don’t skip them! Saffron is optional, but it lends a beautiful golden hue and a subtle floral note. A little goes a long way, so don’t overdo it.

Regional Variations in Raw Mango Chutney

Raw mango chutney isn’t a one-size-fits-all recipe. In some regions, people add ginger, green chilies for a spicy kick, or even a pinch of asafoetida (hing). My aunt, for example, always adds a tiny bit of black salt (kala namak) for a unique flavor. Feel free to explore and make it your own!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, combine the grated raw mangoes and sugar in a heavy-bottomed steel pan. This is important – a good pan prevents sticking.
2. Cover the mixture and let it rest for 5-6 hours, or even overnight. This allows the sugar to draw out the moisture from the mangoes.
3. Now, place the pan on medium heat and start cooking, stirring constantly. This is where your arm gets a workout!
4. After about 10 minutes of cooking, add the salt, cloves, and saffron strands (if using).
5. Taste the chutney and adjust the sugar if needed. Remember, it will thicken as it cools, so don’t make it too thick at this stage.
6. Continue cooking, stirring, until the chutney reaches a sticky but still fluid consistency. It should coat the back of a spoon.
7. Once it’s ready, remove from heat and let it cool completely before transferring it to sterilized glass jars.

Expert Tips

Here are a few things I’ve learned over the years:

Achieving the Perfect Chutney Consistency

The key is to cook it long enough to evaporate the excess moisture, but not so long that it becomes hard. A slightly fluid consistency is ideal, as it will thicken as it cools.

Preventing Crystallization

If you’re worried about sugar crystals forming, add a squeeze of lemon juice towards the end of cooking. This helps prevent crystallization.

Storing for Long-Term Flavor

Make sure your jars are properly sterilized to ensure a long shelf life. Properly stored, this chutney can last for months!

Variations

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

Vegan Raw Mango Chutney

Simply substitute the saffron (if using) with a pinch of turmeric for color.

Spice Level Adjustments: Mild to Fiery

Add a finely chopped green chili or a pinch of red chili powder for a spicy kick. My friend loves to add a whole dried red chili while cooking!

Festival Adaptations: Mango Chutney for Special Occasions

During Diwali, I sometimes add a sprinkle of cardamom powder for a festive aroma.

Serving Suggestions

This chutney is amazing with so many things! Here are a few of my favorites:

• Samosas and pakoras
• Roti or toast
• As a glaze for grilled chicken or fish
• Alongside a cheese board (trust me!)

Storage Instructions

Store the cooled chutney in sterilized glass jars in a cool, dark place. It will keep for up to 6 months. Once opened, refrigerate and consume within a few weeks.

FAQs

Let’s answer some common questions:

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

Totapuri mangoes are ideal, but any firm, sour green mango will work.

How long does this raw mango chutney last?

If stored properly in sterilized jars, it can last up to 6 months.

Can I adjust the sweetness level of the chutney?

Absolutely! Start with 3 cups of sugar and add more to taste.

What is the purpose of adding saffron to the chutney?

Saffron adds a beautiful color and a subtle floral aroma. It’s optional, but lovely!

Can I make a smaller batch of this recipe?

Yes, you can easily halve or quarter the recipe.

Is it possible to pressure can this chutney for longer storage?

While possible, it’s not traditionally done. The high sugar content already acts as a preservative.