Mango chutney, also called Aam Ki Chutney in Hindi and Aamer Chutney in Bengali, refers to a mouth-watering accompaniment made from fresh, green or raw mangoes, Indian Five Spice blend, and a few other common fragrant spices, roasted and ground to perfection. In this step-by-step guide, I will show you how to make mango chutney at home and take your culinary experience to the next level with this masterpiece.
Key Takeaways:
- Mango chutney is very easy and quick to make at home and needs a few common ingredients that are commonly available in every Indian kitchen.
- Store the chutney in an airtight container preferably made from glass in your fridge.
- Mango chutney typically tastes sweet and tangy and the fresh raw mangoes offer a zesty kick with their natural tartness.
- The versatile chutney can be paired with an assortment of dishes including curries, dips, sandwiches, and salads.
- A few other chutneys that may offer a nearly similar taste as mango chutney include tamarind chutney, tomato chutney, date and tamarind chutney and more.
This chutney recipe came from a friendly lady I met at the eye clinic waiting room. We started talking with each other about food and health. It was a long wait and she had come well prepared with a light snack in her tiffin box. She offered me a bit of it and I especially liked the mango chutney she had made. It was lovely.
I asked her for the recipe, and she noted it down on an old prescription. I made it the next day. My husband said it was soothing, and my boys liked the gentle crunch. Now, I make this chutney quite often. That moment reminded me that kindness can appear in unexpected places—with food quietly exchanged amid shared silence and care.
How to Cook Mango Chutney (Step by Step Images)?
Preparing The Mangoes
1. Firstly, wash the 4 mangoes thoroughly. Then, cut the mangoes into longitudinal pieces without peeling the skin.
(Pro tip: You can keep the skin if desired.)
Boiling The Mangoes
2. Take a wok and add 1 cup of water. Then, add the mangoes to it. Add less than ½ tbsp of salt. Allow them to par-boil.
3. Remove the par-boiled mangoes from the water and place them in a bowl.
Preparing A Roasted Masala Powder
4. Place the wok on the stove. Add 1 tbsp of five spices (panch foron), dry red chili, and 1 tbsp of fennel seeds to the wok, and dry roast them. Take them off the heat when they start emitting a nice aroma and grind them.
Prepare The Mango Chutney
5. Add 1 tbsp of oil to the wok. Add 1 dry red chili and sauté it until a pleasant aroma emerges. Then, add 1 cup of water and bring it to a boil.
6. Add slightly less than ½ tbsp of turmeric powder into the boiling water. Remove the red chili, as leaving it in will make the chutney hot rather than tangy and sweet.
7. Add the sugar and mix it well. Let the sugar melt, then add the parboiled mangoes to it.
8. Add the roasted spice powder. Mix everything thoroughly. Add slightly less than ½ tbsp of salt. Add the red chili into the chutney. Now mix everything once more.
(Pro tip: If desired, you can add the water from boiling the mangoes.)
9. Mango chutney is ready and can be served.
Recipe Card:
Mango Chutney Recipe | Aam Ki Chutney | Aamer Chutney
Ingredients
- 4 pieces Raw mango
- 1 tbsp Five spices or panch foron
- 2 pieces Dry red chili
- 1 tbsp Fennel seed
- 1 tbsp Mustard oil
- 200 grams Sugar
- Salt to taste
Instructions
- Firstly, wash the 4 mangoes thoroughly. Then, cut the mangoes into longitudinal pieces without peeling the skin. (Pro tip: You can keep the skin if desired.)
- Take a wok and add 1 cup of water. Then, add the mangoes to it. Add less than ½ tbsp of salt. Allow them to par-boil.
- Remove the par-boiled mangoes from the water and place them in a bowl.
- Place the wok on the stove. Add 1 tbsp of five spices (panch foron), dry red chili, and 1 tbsp of fennel seeds to the wok, and dry roast them. Take them off the heat when they start emitting a nice aroma and grind them.
- Add 1 tbsp of oil to the wok. Add 1 dry red chili and sauté it until a pleasant aroma emerges. Then, add 1 cup of water and bring it to a boil.
- Add slightly less than ½ tbsp of turmeric powder into the boiling water. Remove the red chili, as leaving it in will make the chutney hot rather than tangy and sweet.
- Add the sugar and mix it well. Let the sugar melt, then add the parboiled mangoes to it.
- Add the roasted spice powder. Mix everything thoroughly. Add slightly less than ½ tbsp of salt. Add the red chili into the chutney. Now mix everything once more. (Pro tip: If desired, you can add the water from boiling the mangoes.)
- Mango chutney is ready and can be served.
