Indian Mango chutney is a great condiment for any main dish. It can be served as the chutney for Parathas, Idli, and dosa. As a dip and condiment for every appetizer. The tanginess of the mangoes makes this recipe unique and distinct.
The hot summer can be bearable only because of watermelon and mangoes. It's mango season in India; back in my city, we can see mangoes occupy a predominant place almost everywhere.
Most families are busy preserving them for the rest of the year in the form of pickles or sun-drying them.
In summer, mangoes are an essential ingredient in all our dishes. We throw them in sambar or make side dishes like Mango Pachadi and mango salad. We also loved to have them as a snack.
We used to cut them into strips and drizzle salt and chili powder over them. Yummy! You should not miss this by tasting at least once.
This Indian mango chutney is one such recipe to incorporate mangoes into chutney recipes. Here, we do not get Indian mangoes, So I used to go with frozen packages available in our local Indian Stores.
Though it cannot be compared with fresh mangoes, I'm okay with it.
If you are searching for other chutney recipes,
How to make Indian mango chutney
1. Cut raw mango. Measure and take 1 cup.
Hint: (a)Red chilies can be adjusted to everyone's preference. My family opted for spicier chutney, so I went with 4 red chilies. (b)If you have ground asafoetida, you can use it, but I feel the solid version has a longer shelf life and retains its flavor for a longer time.
2. Dry roast the ingredients separately by starting with Bengal gram. In medium flame, dry roast Bengal gram until golden brown, and transfer them to a plate. Again, start dry roasting urad dal until it also turns golden brown. Add a few drops of oil and roast asafoetida and red chilies together.
Hint: Bengal gram and Urad dal are different in thickness and, accordingly, other cooking times. So we are roasting them separately.
3. Allow all the ingredients to cool down to room temperature. Once it is cooled down, transfer them to the mixer grinder. Add salt and grind it until they are smooth in texture.
4. Seasoning is optional for seasoning. Heat pan, add a teaspoon of cooking oil, mustard seeds, and urad dal. Allow mustard seeds to splutter. Add curry leaves and let the curry leaves sizzle in the oil for a few seconds. Pour the seasoning over the chutney. Serve immediately.
Printable recipe card
Indian Mango chutney
- Cut green mango. Measure and take 1 cup.
- In medium flame, dry roast chana dal until it becomes golden brown, transfer them to a plate. Again start dry roasting urad dal until they also turn golden brown. Add few drops of oil and roast asafoetida and red chilies together.
- Allow all the ingredients to cooled down to the room temperature. Once it is cooled down, transfer them to the mixer grinder. Add salt and grind it until they are smooth in texture.
- Seasoning is optional. For seasoning. Heat pan, add a teaspoon of cooking oil followed by black mustard seeds and urad dal. Allow mustard seeds to splutter. Add curry leaves, let the curry leaves sizzles in the oil for few seconds. Pour the seasoning over the chutney. Serve immediately.
1. Serve mango chutney and South Indian breakfast dishes like Idli, dosa, Upma, or anything.
2. It can be served as a dip for appetizers.
Tips and Variations Raw mango chutney:
1. Stays good when refrigerated for about 2-3 days.
2. It can be diluted with little water for flowing consistency. This diluted version of chutney pairs up fantastically with crispy dosas.
Tips For Cooking in Non-Indian Kitchen:
1. Seasonings are optional so you can remove many ingredients from the list.
2. Bengal gram and Urad dal are added due to their nutrients and protein content. But either one can be used.
3. Another hard-to-find ingredient is Asafoetida, which gives flavor to the dish. But leaving them from the list will not much affect the taste and texture of the chutney. You may also interested in checking out the celery chutney recipe.