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