Mango Chutney Recipe (2024)

By Dassana Amit
Last Updated: April 22, 2022

Vegan
5 from 6 votes13 Comments

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One of the better things about the scorching Indian summer season is that it is blessed with the ‘king of fruits,’ a.k.a mango. Apart from enjoying raw mango with black salt or red chili powder, this Mango Chutney is another way to relish this seasonal fruit, a favorite amongst all ages. This is a quick, vegan Bengali style Mango Chutney recipe with a distinct taste.

Mango Chutney Recipe (2)

Table of Contents

  1. The Bengali Chutney Obsession
  2. More on this Mango Chutney
  3. Expert Tips
  4. FAQs
  5. Recipe Card

The Bengali Chutney Obsession

As much as you would associate a Bengali with fish, the same is true when it comes to chutneys or ‘chatni’ as it is lovingly called in Bengali language. When it comes to this particular community, chutneys are usually savored as a pre dessert dish at the end of a meal, and not in the beginning.

The two most prominent chutneys in the Bengali culinary repertoire are this Mango Chutney, also called as ‘Aam’er Chatni’ and the very divine Tomato Khejur Chutney made with plump tomatoes and dates.

Sometimes, a typical Bengali candy called ‘aamshotto (mango pulp candy),’ is also added to this tomato chutney. This chutney is a must accompaniment with the Khichuri in the bhog (food offered to Goddess Durga and then consumed as prasad), which is served during Durga Puja festivities.

The Mango Chutney has its own variations and can be made with either kancha aam (raw mango) or paaka aam (ripe/semi ripe mango).

The unique Plastic Chutney is another famous one from Bengal and is made of raw/green papaya. It is called so because of the glossy, translucent texture of the chutney that is a result of cooking raw papaya in sugar syrup.

Other classic Bengali chutneys are the spring favorite Kool’er Chatni made with Indian jujubes (ber) and Pineapple Chutney.

More on this Mango Chutney

One of my favorite things to do in the mango season is prepare this Bengali special Mango Chutney and savor it with other dishes in my meals. It is earthy and refreshing at the same time, and qualifies as a great dessert too.

This Mango Chutney recipe is my version of the traditional Bengali style. So, I have used semi ripe mangoes to make it versus the raw mango which is usually used in the original recipe. This way there’s both sweetness and tartness in the chutney.

Unlike traditional Indian chutneys, this chutney has more of a jammy consistency and similar to the British style chutneys made with fruits like apples and mangoes.

You can make this Mango Chutney with green mangoes or ripe mangoes too. I also add ginger for an added fresh factor and use powdered jaggery as the sweetener. You can even use regular sugar.

Mango Chutney Recipe (3)

One very significant part is the ‘radhuni’ or wild celery seeds that go in the Panch Phoron, the Bengali 5 spice blend used as a tempering in this Mango Chutney recipe. Don’t fret if you can’t find it. You can substitute it with cumin, mustard or carom seeds.

This Mango Chutney is super duper easy to make and gets ready in about 20 minutes. Apart from serving it as a condiment with your meals, you can relish it as a dip with your choice of snacks and starters. Try having it with stuffed parathas, its just mind-blowing!

Other than this Mango Chutney, this Green Mango Chutney is another one from my collection that is made completely with unripe sour mangoes. This one’s a sure shot winner too!

Expert Tips

  1. You can make this chutney with semi-ripe, unripe sour or ripe sweet mangoes. Remember to add sugar or jaggery accordingly. For mangoes that are very sweet, you can skip adding sugar.
  2. Don’t overcook the chutney mixture as it will become thick.
  3. Make sure to use dry and clean spoons every time, to take out the chutney from jars. Always, keep the lid on. These will add to the longer shelf life of the chutney.
  4. If you plan to scale up the recipe, then store the chutney in sterilized jars and refrigerate them later. You can also preserve the chutney following the boiling water bath canning method.
  5. You can use sugar instead of jaggery in this recipe. Adjust it as per you taste and depending on how sour/tangy or sweet the mangoes are.
  6. Make this recipe gluten-free by skipping the asafoetida.
  7. You can refrigerate this Mango Chutney for 2 to 3 days or freeze it to store for a longer time.

FAQs

How is this Mango Chutney different than the others?

This is a Bengali style Mango Chutney and the most significant part about this is the use of the special Bengali spice mix in it called ‘panch phoron.’ It adds a distinct taste to the chutney.

Can I freeze this Mango Chutney to store it for longer?

Yes, you can.

Can I skip the panch phoron in this recipe?

I would recommend not to skip as because of this unique Bengali spice mix this Mango Chutney recipe has a different taste as compared to others. But if you have difficulty getting it, then simply swap it with ½ teaspoon cumin seeds or ½ teaspoon black mustard seeds or ½ teaspoon carom seeds. Remember that each seed will give a different flavor to the chutney.

Can I use sugar instead of jaggery?

Yes, you can. Adjust it according to your preferences and depending on the mangoes too.

What is the substitute for ginger in this recipe?

There is no substitute for ginger in this recipe. If you don’t want to use it, you can skip it.

Can I add dried red chilies in this Mango Chutney recipe?

Yes, you can while you are frying the panch phoron. Make sure to adjust the red chili powder then according to the level of spice you want in the chutney.

What is panch phoron? How to make it?

Panch Phoron is a simple Bengali 5 spice blend. You just have to mix the five whole spices mentioned in the ingredient list of this chutney recipe in equal portion and use it. If you have made a large batch, store it in an airtight jar.

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Mango Chutney Recipe (8)

Mango Chutney (Indian Bengali Style)

By Dassana Amit

This is an easy, Bengali style Mango Chutney recipe made withsemi-ripe mangoes, ginger, jaggery/sugar, panch phoron and has a distinct taste and flavor.

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Prep Time 5 minutes mins

Cook Time 15 minutes mins

Total Time 20 minutes mins

Cuisine Bengali

Course Condiment, Side Dish

Diet Vegan

Difficulty Level Moderate

Servings 3

Units

Ingredients

  • 2 mangoes – semi ripe and juicy, medium-sized
  • ½ teaspoon Panch Phoron or equal mix of cumin seeds, fennel seeds, mustard seeds/carom seeds/radhuni seeds (wild celery seeds), nigella seeds/onion seeds and fenugreek seeds
  • 2 tablespoons powdered jaggery or as required – adjust as per the sweetness of the mangoes
  • 1 tablespoon peanut oil or any neutral oil
  • ½ to 1 inch ginger – grated or finely chopped
  • ¼ teaspoon red chili powder or cayenne pepper or paprika
  • 1 pinch Garam Masala
  • 1 pinch asafoetida (hing) – optional
  • salt as required

Instructions

Chopping mangoes

  • Rinse the mangoes a few times in water. Wipe dry with a kitchen towel. Peel and finely chop them. Set aside.

  • Note that if the mangoes are very juicy and fibrous, you can just remove the pulp.

Making mango chutney

  • Heat oil in a small to medium-sized frying pan or skillet. Keep heat to a low. Add the panch phoron spices and stir. Let them splutter and crackle but make sure they do not get burnt.

  • Now, add the ginger and fry for a few seconds till its raw aroma goes away.

  • Add the finely chopped mango or mango pulp/puree.

  • Add the red chili powder, garam masala powder and asafoetida.Stir and mix.

  • Simmer for 1 to 2 minutes. Add the powdered jaggery or sugar, salt. Mix and cook for 2 to 3 minutes.

  • Don't overcook as the mixture will become thick.

  • Remove the chutney in a bowl. Serve Mango Chutney warm or at room temperature as dip or spread.

Video

Notes

  • To make this mango chutney, you can use unripe green mangoes, semi-ripe or sweet ripe mangoes. Keep in mind to adjust the sugar or jaggery with the type of mangoes you add. For overly sweet mangoes, you need not add any sugar.
  • Panch phoron is one of the unique and key flavor ingredient in this recipe. So I would recommend not to skip it. If you are not able to source it, then replace with ½ teaspoon of cumin seeds or ½ teaspoon black or brown mustard seeds or ½ teaspoon carom seeds. Remember that each seed will give a different flavor.
  • Remember not to overcook the chutney mixture as it will become thick, stringy or chewy.
  • The recipe can be scaled to make a large batch. To preserve a large batch of the chutney for a longer time, you can sterilize the jars or follow the boiling water bath canning method. Do make sure to use dry and clean spoons every time, to take out the chutney from jars. Always, keep the lid on. Refrigerate the chutney if you stay in a warm, humid or hot climate. These will add to the longer shelf life of the chutney.
  • You can add sugar instead of jaggery in this Mango chutney recipe. Adjust it as per you taste and depending on how sweet or tangy the mangoes are.
  • To make this recipe gluten-free skip the asafoetida.
  • You can refrigerate the entire portion made from this recipe for 2 to 3 days or freeze it for a month.

Nutrition Info (Approximate Values)

Nutrition Facts

Mango Chutney (Indian Bengali Style)

Amount Per Serving

Calories 164Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 1g6%

Polyunsaturated Fat 2g

Monounsaturated Fat 2g

Sodium 5mg0%

Potassium 248mg7%

Carbohydrates 30g10%

Fiber 3g13%

Sugar 27g30%

Protein 1g2%

Vitamin A 1548IU31%

Vitamin B1 (Thiamine) 1mg67%

Vitamin B2 (Riboflavin) 1mg59%

Vitamin B3 (Niacin) 1mg5%

Vitamin B6 1mg50%

Vitamin C 50mg61%

Vitamin E 2mg13%

Vitamin K 6µg6%

Calcium 24mg2%

Vitamin B9 (Folate) 60µg15%

Iron 1mg6%

Magnesium 16mg4%

Phosphorus 22mg2%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

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This Mango Chutney Recipe post from the blog archives first published in Jun 2013 has been republished and updated on 22 April 2022.

Mango Chutney Recipe (2024)

FAQs

How to make chutney set? ›

If your chutney is too runny or your recipe calls for a thickening agent, always use cornflour mixed with a little of the vinegar. Cornflour is gluten free. Always to this at the very end because thickening your chutney like this will make catch and burn easily.

Why is my homemade chutney not thickening? ›

If the chutney seems too runny, cook it for another 5-10 minutes and test again. You may also like to give the chutney the odd stir as you cook it, to prevent the mixture at the edges of the pan from catching.

What if my mango chutney is too runny? ›

The most common method is to simply cook it for longer, until the excess water evaporates and the chutney thickens naturally.

How long does home made mango chutney last? ›

If you sterilise Kilner or jam jars and fill them with your chutney, the chutney will keep for up to two years unopened in a dark, cool place. Once opened, keep chilled and use within two months.

What makes chutney set? ›

When you make chutney its consistency is determined by the evaporation of liquid as the chutney cooks. So if possible you should use a wide pan as this has a larger surface area which means that liquid will evaporate more quickly and should help to prevent the fruit in the chutney from becoming too soft.

How do you know when your chutney is ready? ›

The best way to test if your chutney has cooked down enough is to put a little spoonful on a plate in the fridge and let it chill for 5 minutes or so. If the liquid runs across the plate, it needs more cooking. If the liquid is quite thick and set, the chutney is done.

Which vinegar is best for chutney? ›

Vinegar used in making chutney must be good quality and have at least 5% acetic acid content. Any good brand white, malt, wine or cider vinegar should possess the correct qualities. Brown sugar is used for darker coloured chutney but where a lighter colour is required granulated sugar is recommended.

Do chutney need to cool before putting in jars? ›

Fill the hot dry jars right to the top – preserves shrink slightly on cooling and a full jar means less trapped condensation. Seal the jars while still hot. This rule applies to all jams, jellies, pickles and chutneys.

How long should you leave homemade chutney before eating? ›

Once made, chutney can be eaten immediately but the flavours improve and develop if it is left to mature for a couple of weeks or even months. Store your unopened jars in a dry and dark cupboard for best results. Once opened, keep your chutney in the fridge and eat within four weeks.

How do you fix watery chutney? ›

In small cup or bowl, dissolve cornstarch in cold water. Stir into chutney until mixture begins to thicken and become clear. Microwave 2 to 4 more minutes, until chutney is thickened and clear and no starchy taste remains.

How do you know if chutney is thick enough? ›

If the chutney immediately fills the channel it is not the correct consistency yet, but if the channel is still visible after 2 seconds then the right consistency has been reached.

Does mango chutney go bad? ›

How Long Does Chutney Last? Whether it's mango, pineapple or another flavor, unopened chutney can stay in your cupboard for up to a year. After the jar has been opened, store the chutney in your fridge for up to two months. Use chutney to top your favorite Indian recipes.

Do you bottle chutney hot or cold? ›

Jams and chutneys are made by boiling the fruit and other ingrdients together until setting point is reached (for jams) or the mixture is suitably reduced (for chutneys). The warm mixture is then poured into warm sterilized jars and sealed either with a lid or wax paper plus a cellophane wrapper.

What spices work with mango? ›

Spice It Up

If you have fresh herbs around, cilantro, mint, and basil, their bright, aromatic flavors perfectly complement the velvety sweetness of mango. When making something sweet, mix mango with spices like clove, cinnamon, and nutmeg. If you are looking to awaken your palate, pair your mango with chili powder.

Does mango chutney contain vinegar? ›

What Is Mango Chutney Made Of? This chutney is spiced with ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar.

How do you thicken cold chutney? ›

In small cup or bowl, dissolve cornstarch in cold water. Stir into chutney until mixture begins to thicken and becomes clear.

What temperature does chutney set? ›

3. Increase the heat to high and bring the mixture to a rolling boil until the mixture reaches 105°C/ 220°F whilst still continuing to stir. 4. Cool slightly and transfer the mixture into hot sterile Kilner® Jars, leaving about 1cm/ 1/2 inch space between the lid and seal your jar.

How long should you leave chutney to mature? ›

The cardinal rule: Unless a recipe says otherwise, never eat chutneys or pickles until they have matured and mellowed – you need to store them for at least three months before eating.

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