In my last post I wrote the Madhur Jaffrey recipe for fresh green mango chutney. This time I’m going to give you the recipe of the way we make raw mango chutney at home. The chutney is sweet, because it has jaggery in it, sour, because of the mangoes, and spicy, because of the red chilli powder.

When my grandmother gave this chutney to my mom with delicious ghee chapatis, for school lunch, all her class mates would pounce on it and finish up her tiffin, even before she could get started.

Make this chutney as fiery or as mild as you want by adjusting the quantity of chilli powder and jaggery in it.

So here is the recipe.

Raw Mango Sweet, Sour And Spicy Chutney With Jaggery

Makes 2-3 cups


1 kg fresh green mangoes

5 tablespoons oil

1 teaspoon mustard seeds

1/3 teaspoon asafoetida

1 heaped teaspoon chilli powder

1 teaspoon turmeric powder

1/2 teaspoon freshly ground cardamom

1/2 teaspoon cinnamon powder

6 cloves

4 tablespoons jaggery

1/2 teaspoon salt or to taste


1 Peel and stone the mangoes and chop them coarsely into 1 cm pieces. Keep aside.

2 Heat the oil and put in the mustard seeds. When they begin to pop add all the spices, except the salt. Reduce the heat and fry for a few seconds, till fragrant, making sure the spices don’t burn, then add the mangoes, and stir. Sprinkle the salt, stir, then add the jaggery and stir and cook for 5 minutes or until the jaggery has melted and the mango pieces are soft.

3 Taste to check if you’d prefer the chutney spicier or sweeter and adjust the chilli powder or jaggery accordingly.

4 Remove from heat and let cool completely, before filling a jar with the chutney and storing in the refrigerator.




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