Chutney Diaries 4 – The very tangy raw Mango Chutney

Summers are not my favorite part of the year. The crazy hot summer sun makes me angry and really grumpy. Especially in Perth where the temperatures can soar up to 50 degrees sometimes, I just don’t look forward to the summers.

But one thing that I do love about summers is the fact that we get mangoes for a few months. I think for every Indian mango has to be the most loved fruit. We make pickles, chutneys, smoothies, desserts and even curries out of it and the list is never ending.

ImageSo when I saw some raw mangoes in the local super market I knew I had then to make some chutney. And chutney I made, it was tangy, delicious and really easy.


If you know how to bottle chutneys you can bottle this beauty and use it for some time. The Chutney goes really well as a relish for sandwiches, especially grilled Chicken.  Hope you will try and make use of the Mangoes so readily available in Perth at the moment and make this Chutney for your family.

Recipe ( makes 1 cup, cooking time 20 minutes)

2 medium sized raw mangoes
2 tsp vegetable oil
1 tsp Panch Phoran (Panch phoran is a Bengali 5 spice mix readily available in all Indian shops)
1 tsp Sugar and Salt as per taste
3 whole dry red chillies
1 tsp turmeric powder

1) Wash and remove the skin and the seed of the Mango and cut into small pieces.

2) Heat oil in a thick bottomed pan till it is hot. Add the Panch phoran, once the seeds splutter add the dry red chillies.

3) Add the chopped mangoes and cook on a medium flame. The mango will go all pulpy and mushy.

4) Add the salt, turmeric powder and sugar mixing well. Cook till the mango has completely mushed up.  As the Mango I used was very tangy I had to add a little extra Sugar to balance the flavors, so please adjust the seasoning as per your taste.

Cool and put it in the fridge in an air tight container.

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