Raw Mango Recipe – Authentic Indian Neem Flower & Mustard Seed Chutney

Last Updated on 2 months by Neha Deshmukh

Raw Mango Recipe – Authentic Indian Neem Flower & Mustard Seed Chutney

Hey everyone! If you’re anything like me, the sight of raw mangoes instantly sparks cravings for something tangy, sweet, and a little bit spicy. This raw mango chutney, flavored with the unique touch of neem flowers and a vibrant mustard seed tempering, is exactly that. It’s a taste of summer sunshine, and honestly, it’s been a family favorite for generations. I first learned to make this from my grandmother, and it always reminds me of long, lazy summer afternoons.

Why You’ll Love This Recipe

This isn’t just another chutney; it’s a little piece of Indian culinary tradition. The combination of sweet and sour from the mango, the slight bitterness from the neem flowers, and the pop of flavor from the mustard seeds is just… magical. It’s surprisingly easy to make, comes together in under 20 minutes, and adds a burst of flavor to any meal. Plus, it’s a fantastic way to use those slightly tart raw mangoes!

Ingredients

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

• 1 cup sliced raw mango (about 2 medium mangoes)
• ¼ – ⅓ cup sugar (adjust to your sweetness preference)
• 1 pinch salt
• ⅓ cup water (about 75ml)
• 2 tsp coconut oil
• ¼ tsp mustard seeds
• 1 red chilli (adjust to your spice preference)
• A few curry leaves (about 10-12)
• ½ tsp dried neem flowers

Ingredient Notes

Let’s talk ingredients! Getting these right will really elevate your chutney.

• Raw Mango Varieties: Totapuri, Pairi, or even a good quality green mango will work beautifully. The key is to find mangoes that are firm and tart.
• Coconut Oil Quality: I always recommend using a good quality, cold-pressed coconut oil. It really makes a difference in the flavor of the tempering.
• Significance of Neem Flowers: Neem flowers (kaddi patta phool) have a unique, slightly bitter flavor that balances the sweetness of the mango. They’re also known for their medicinal properties!
• Mustard Seed Types: Black mustard seeds are traditionally used, and they give a lovely pungent flavor. You can use brown mustard seeds if that’s what you have on hand, but the flavor will be a little milder.

Step-By-Step Instructions

Alright, let’s get cooking! Don’t worry, it’s super simple.

1. First, wash, peel, and slice your raw mangoes into large pieces. No need to be too precise here!
2. Pop the mango pieces into a pressure cooker with the water and a pinch of salt. Pressure cook for 2 whistles. If you don’t have a pressure cooker, you can boil the mangoes in a pot until they’re soft – about 15-20 minutes.
3. Once the pressure has released, open the cooker and gently mash the mangoes with a spoon. They should be nice and soft.
4. Add the sugar to the mashed mango and simmer on medium heat until the sugar is completely dissolved. Stir occasionally to prevent sticking.
5. Now for the magic – the tempering! Heat the coconut oil in a small pan. Once hot, add the mustard seeds. Let them splutter and pop (be careful!).
6. Add the red chilli (broken into pieces) and curry leaves to the oil. Sauté for a few seconds until fragrant.
7. Finally, add the dried neem flowers and sauté for another 30 seconds.
8. Pour this beautiful tempering over the mango mixture and give it a good stir.
9. Serve warm with rice, roti, or even as a side with your favorite Indian snacks!

Expert Tips

A few little things that can make a big difference:

• Don’t overcook the mangoes! You want them soft, but not mushy.
• Be careful when tempering the mustard seeds – they can pop quite vigorously!
• Adjust the sugar and chilli to your liking. This recipe is a great base, so feel free to experiment.

Variations

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

• Spice Level Adjustment: If you like it really spicy, add another red chilli or a pinch of red chilli powder.
• Regional Variations – Maharashtra: In some Maharashtrian recipes, a touch of grated coconut is added to the chutney for extra richness.
• Andhra Style: Andhra Pradesh often uses green chillies instead of red, and a little bit of jaggery instead of sugar.
• Vegan Adaptation: Simply substitute the coconut oil with any other neutral-flavored vegetable oil like sunflower or canola oil.

Serving Suggestions

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

• With a simple bowl of steamed rice and a dollop of ghee.
• As a side dish with dal and roti.
• Spread on sandwiches or wraps for a tangy kick.
• Served with pakoras or samosas for a delightful snack.

Storage Instructions

Leftover chutney can be stored in an airtight container in the refrigerator for up to 3-4 days. The flavor might intensify slightly over time.

FAQs

Let’s answer some common questions:

• What is the best type of raw mango to use for this chutney? Totapuri or Pairi mangoes are ideal, but any firm, tart raw mango will work.
• Can I make this chutney ahead of time? Yes, you can! It actually tastes even better after the flavors have had a chance to meld together.
• How long will it last? Up to 3-4 days in the refrigerator in an airtight container.
• What are neem flowers and where can I find them? Neem flowers are the blossoms of the neem tree. You can find them at Indian grocery stores, or sometimes online.
• Can I skip the neem flowers if I don’t have them? What will be the impact on the flavour? You can, but the chutney will lose its signature slightly bitter, complex flavor. It will still be delicious, but it won’t be quite the same.
• What is the traditional way to serve this raw mango chutney? Traditionally, it’s served with rice and dal as part of a simple Indian meal.