Recipe: Mango chutney

This is the season for mangoes. You can savour both the ripe ones and raw ones. As raw mangoes are easily available now, you can make a delicious mango chutney.

While making this chutney, Paanch Foron (a mixture of cumin seeds, fennel seeds, nigella seeds, fenugreek seeds, mustard seeds) adds a delightful flavour to this dish. It goes very well with a simple meal of rice, dal and chicken curry. The tangy taste of this mango chutney will make you long for more.


- Two raw mango in medium size (cut into cubes)
- Chopped Ginger pieces
- Chopped Green chilli - 1
- A tea spoon of Paanch Foron
- Turmeric powder - a pinch
- Red chilli powder - less than half tsp
- Salt, jaggery to taste


Put oil in the kadhai. When the oil is hot, add paanch Foron. Then add finely chopped ginger, green chilli. Fry a little and then add curry leaves. After this, add the mango pieces and cover it for a while. Then add turmeric powder, red chilli powder, salt. Add water in the pan (the chutney needs to be a little thick. So, add water keeping this in mind.). Let it cook for a while. Then add jaggery. You can also add sugar but jaggery gives a more subtle flavour to the chutney. Allow it to simmer for a while till the chutney gets a thick consistency.


Lena Brown's picture

It is true that this is the

It is true that this is the season for mangoes and this recipe seems to be pretty simple. In matters of quality, these products are the answer to all of your questions. Great article, inspiring choice of recipe.

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