Green Mango Chutney Recipe – Authentic Indian Spice Blend

Last Updated on 6 months ago by Neha Deshmukh

Green Mango Chutney Recipe – Authentic Indian Spice Blend

Hey everyone! If you’ve ever been to an Indian table, you know no meal is quite complete without a good chutney. And honestly, this Green Mango Chutney? It’s a family favorite, and I’m so excited to finally share it with you. I first made this years ago, trying to recreate the flavors of my grandmother’s cooking, and it’s been a hit ever since. It’s sweet, tangy, a little spicy, and just…perfect with everything.

Why You’ll Love This Recipe

This isn’t just any mango chutney. It’s a vibrant, flavorful condiment that’s surprisingly easy to make. It’s a wonderful way to preserve the taste of summer, and honestly, a jar of this makes a fantastic gift! Plus, the aroma while it’s cooking is just heavenly. You’ll love how the sweet mango balances with the warm spices – it’s a real taste of India.

Ingredients

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

• 583 grams diced green mango (about 2-3 medium mangoes)
• 1 teaspoon cumin seeds
• 1 teaspoon fennel seeds
• 225 grams jaggery or granulated sugar (about ½ pound)
• 1.5 tablespoons mustard oil
• 1 teaspoon black mustard seeds
• 2-3 dry red chilies
• 0.25 teaspoon turmeric powder
• 0.5 teaspoon salt
• 1 teaspoon sugar

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Mustard Oil: This is key for that authentic Indian flavor. It has a pungent aroma that mellows out beautifully when heated. If you absolutely can’t find it, you can substitute with vegetable oil, but it won’t be quite the same.
• Jaggery/Sugar Variations: Traditionally, this chutney is made with jaggery, which has a lovely molasses-like flavor. But granulated sugar works perfectly well too! Adjust the amount to your liking – I sometimes use a little less if the mangoes are particularly sweet.
• Cumin & Fennel Seed Blend: Don’t skip dry roasting these! It really brings out their fragrance and adds a depth of flavor. Grind them coarsely – you don’t want a fine powder.
• Regional Mango Varieties: Different mangoes have different levels of tartness. In India, varieties like Totapuri or Rajapuri are commonly used. If you can’t find those, any firm, tart green mango will do.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s get those spices ready. Dry roast the cumin and fennel seeds in a pan over medium heat for a few minutes, until fragrant. Then, grind them to a coarse texture using a spice grinder or mortar and pestle. Set aside.
2. Prepare your jaggery (or sugar) by slicing or pounding it into smaller chunks. This helps it melt evenly.
3. Now, heat the mustard oil in a heavy-bottomed pan over medium heat. Once it’s hot (it will start to shimmer), add the mustard seeds and dry red chilies. Let them splutter – this is important for releasing their flavor!
4. Add the diced green mangoes to the pan. Sauté them with the turmeric powder, salt, and sugar for about 5-7 minutes, until they start to soften slightly.
5. Mix in the jaggery and cook, covered, for another 5-7 minutes, or until the jaggery is completely melted and the mangoes are tender. Stir occasionally to prevent sticking.
6. Stir in about half of the spice mixture. Simmer for another 2-3 minutes, until the chutney thickens to your desired consistency.
7. Finally, remove from heat and let the chutney cool completely. Once cooled, transfer it to sterilized jars and top with the remaining spice mixture.

Expert Tips

• Sterilizing Jars: This is crucial for long-term storage! Wash jars and lids in hot, soapy water, then boil them for 10 minutes.
• Heavy-Bottomed Pan: Using a heavy-bottomed pan prevents the chutney from sticking and burning.
• Taste as You Go: Don’t be afraid to adjust the sweetness or spice level to your liking!

Variations

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

• Vegan Adaptation: Simply use granulated sugar instead of jaggery.
• Spice Level Adjustment: For a milder chutney, remove the seeds from the red chilies. For a spicier kick, add a pinch of cayenne pepper! My friend, Priya, loves to add a chopped green chili for extra heat.
• Festival Adaptations: This chutney is a staple during Diwali and New Year celebrations in many Indian households.
• Sugar-Free Option: Use a sugar substitute like erythritol or stevia, adjusting the quantity to your preferred sweetness.

Serving Suggestions

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

• With Indian meals – it’s amazing with rice, dal, and roti.
• As a condiment with cheese and crackers.
• Spread on sandwiches or wraps.
• Alongside grilled meats or vegetables.

Storage Instructions

Store the cooled chutney in sterilized jars in the refrigerator. It will keep for up to 2-3 weeks. You can also process the jars in a boiling water bath for longer shelf life (up to a year).

FAQs

Let’s answer some common questions:

• What type of mango is best for this chutney? Any firm, tart green mango will work. Totapuri or Rajapuri are traditional choices.
• Can I use a different oil instead of mustard oil? You can, but the flavor won’t be quite the same. Vegetable oil is the closest substitute.
• How long does this chutney last? In the refrigerator, it will keep for 2-3 weeks. Properly canned, it can last up to a year.
• What is the purpose of dry roasting the spices? Dry roasting enhances the flavor and aroma of the spices.
• Can I adjust the sweetness level of the chutney? Absolutely! Add more or less jaggery/sugar to suit your taste.