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.


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