mango chutney recipe
Print Recipe
5 from 2 votes

Mango Chutney

this is an easy mango chutney recipe made with semi ripe mangoes.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: side dish
Cuisine: bengali
Servings: 3 to 4
Author: Dassana Amit


  • 2 medium sized juicy semi ripe mangoes
  • ½ teaspoon panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds
  • 2 tablespoon powdered jaggery or as required - adjust as per the sweetness of the mangoes
  • 1 tablespoon peanut oil or any vegetable oil
  • ½ inch ginger - grated or finely chopped
  • ¼ teaspoon red chili powder
  • 1 pinch garam masala powder
  • 1 pinch asafoetida (hing)
  • salt as required


chopping mangoes

  • peel and finely chop the mangoes.
  • if the mangoes are very juicy and fibrous, you can just remove the pulp.

making mango chutney

  • heat oil in the pan. fry the panch phoran spices till fragrant.
  • now add the ginger and fry for some 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 (hing). stir.
  • simmer for 1-2 minutes. add the powdered jaggery and salt. stir and cook for 2-3 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.
  • this chutney stays good for 2-3 days in the refrigerator.