This Mango Chutney Recipe uses Sweet/Ripe Mangoes but there are many varieties of Chutneys that uses Raw mangoes, Tangy ones to mixed tastes of both sweet and sour Chutneys from Mangoes. It goes along with many main-course Indian recipes or with popular evening snacks.
This one is a home favorite since it combines the best of all fruits in the world – Mango into an easy Chutney form that tastes heavenly. It retains the signature taste of the Mango and brings in spiciness in the form of Chillies and other seasoning that is used in this recipe.
We’ve had numerous uses for this Spicy Mango Chutney – use it as a filling for Sandwiches or spread it on Chapatis and use it as a Chapati Roll. Or use the good old-fashioned way – for steamed Rice, Roti and Biryani dishes. Mango Chutney is also served during traditional South Indian wedding meal menus.
Depending on the season (In India, the Mango season starts in the summer – April to July), the availability of certain types of Mangoes becomes important not just for this Mango Chutney but for every Mango dish that you want to make.
You can also use Canned or Frozen Mangoes, but they definitely wouldn’t taste the same way as they would taste with fresh Mangoes.
You can opt-to use semi-ripe or even raw Mangoes for this Chutney but definitely love this sweet and spicy taste coming out from this yum Chutney.
You want to make this Chutney a snack in itself? Top the Chutney with Mangoes and use the Chutney as a dip!
Other Chutney recipes you want to try:
Spicy Mango Chutney Recipe
- 3 nos. Mangoes Ripe, large ones
- 1 teaspoon lemon rind minced finely
- 1 teaspoon lemon juice
- 10 nos. green chillies
- 1/2 piece ginger minced finely
- 1 teaspoon cumin seeds
- 1/2 teaspoon saunf fennel seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 pinch Hing asoefetida
- 1 pinch Salt to taste
- 6 teaspoon cooking oil
How to make:
- Peel the mango and cut it into small chunks.
- Heat about 2 tsp oil in a pan and fry the chunks till they turn soft
- Drain, mash well and set aside.
- Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle.
- This is how powders are traditionally made.
- But if you are of the impatient kind, use the mizer-grinder but make sure that the powder is a little coarse.
- Set aside and Heat the remaining oil and add the hing and mustard.
- When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes.
- Add the mango, powdered masala, salt to taste, lime rinds and lime juice.
- Bring to a boil on a low flame.
- Remove from heat and let it cool to room temperature.
- Store in an airtight container.
- If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week.
- Store it in airtight containers in the fridge.