If you’re looking for a delightful blend of sweet and tangy flavors, my Mango Chutney recipe is just what you need.
Made from fresh, green mangoes, this chutney is a mouthwatering accompaniment that’s incredibly easy to prepare.
The secret lies in a fragrant roasted spice powder that takes this chutney to the next level.
In this step-by-step guide, I’ll show you how to create this culinary masterpiece with expert tips to enhance your culinary experience.
Key Takeaways:
- Delightful Sweet and Tangy Blend: The mango chutney offers a delightful combination of sweet and tangy flavors, creating a mouthwatering experience.
- Fresh, Green Mangoes: The chutney is made from fresh, green mangoes, providing a pure and authentic mango taste.
- Secret Ingredient – Roasted Spice Powder: The chutney’s secret lies in a fragrant roasted spice powder that enhances its flavor and aroma.
- Step-by-Step Guide: The recipe provides a step-by-step guide to creating this culinary masterpiece, complete with expert tips for an enhanced culinary experience.
- Versatile Pairing: Mango chutney can be served with a variety of dishes, curries, sandwiches, dips, and salads, making it a versatile condiment.
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.
(Expert 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.
(Expert tip: If desired, you can add the water from boiling the mangoes.)
9. Mango chutney is ready and can be served.
Pro Tips for Making Best Mango Chutney
Choose Ripe Green Mangoes: For the best chutney, select firm and unripe green mangoes. Their natural tartness adds a zesty kick to the chutney.
The Skin’s Secret: Feel free to leave the skin on the mangoes, as it adds a unique texture and a hint of bitterness that balances the sweetness.
Par-Boil for Ideal Texture: Par-boiling the mangoes ensures they soften just right. Be cautious not to overcook; they should still have some bite.
Mastering the Roasted Masala Powder: The roasted spice powder is the heart of this recipe. Roast until fragrant but not burnt, then grind for a punch of flavor.
Turmeric’s Role: Turmeric adds color and earthy notes. Adjust the quantity to control the chutney’s hue and flavor intensity.
Balancing Sweetness: Adjust the sugar to your taste. A balance between the tartness of the mangoes and the sweetness of sugar is key.
Salting Sensibly: Add salt gradually. Remember, you can always add more, but you can’t take it out once it’s in.
Water from Par-Boiling: Including the water from par-boiling the mangoes adds depth to the chutney. Use it if you desire a thinner consistency.
Get Creative: Feel free to customize your chutney by adding spices like cumin or cloves for a personal touch. Experiment and make it your own.
What to Serve with Mango Chutney?
Mango chutney is a versatile condiment that can enhance the flavors of various dishes. Here are some delicious pairings to consider:
Curries: Add a spoonful of mango chutney to your favorite curry, whether it’s a spicy chicken curry or a creamy vegetable korma. It will provide a delightful contrast of flavors.
Sandwiches: Spread mango chutney on sandwiches or wraps to add a burst of flavor. It’s especially good with roasted turkey or ham.
Dips: Use mango chutney as a dip for samosas, pakoras, or other Indian snacks. It adds a sweet and spicy kick to the experience.
Salads: Drizzle mango chutney as a dressing on fruit salads or coleslaw for a unique twist. It adds a refreshing tropical element.
Remember that mango chutney can be customized to your taste.
Feel free to adjust the level of sweetness, spiciness, or even experiment with additional spices to make it a perfect match for your chosen dish.
How Does Mango Chutney Taste?
It offers a harmonious marriage of sweet and tangy notes, making each bite a delightful experience.
The chutney is a symphony of flavors, capturing the essence of fresh, green mangoes in their purest form.
The sweet element in mango chutney comes from the generous addition of sugar.
This sweetness is perfectly balanced by the natural tartness of the green mangoes, creating a pleasing contrast on your palate.
What elevates the taste of this chutney to an exceptional level is the inclusion of a fragrant roasted spice powder.
This spice blend adds depth and complexity to the chutney, offering an aromatic and slightly spicy undertone.
The spices, when carefully roasted and ground, impart a warm and earthy flavor profile, complementing the sweetness of the mangoes with a touch of heat and richness.
Additionally, if you choose to leave the mango skin on, you introduce a subtle hint of bitterness to the chutney, which balances the overall flavor profile.
This layer of complexity, along with the sweet and tangy elements, creates a multi-dimensional taste that’s nothing short of extraordinary.
Mango Chutney Alternatives
Tamarind Chutney: Tamarind chutney is sweet and tangy, often used as a dipping sauce for snacks like samosas and pakoras.
Coriander Chutney: Coriander chutney, also known as green chutney, is made from fresh cilantro leaves, green chilies, and other spices. It’s a versatile condiment used in various Indian dishes.
Mint Chutney: Mint chutney is another green chutney made with fresh mint leaves, green chilies, and yogurt. It’s often served with kebabs, biryanis, or grilled meats.
Tomato Chutney: Tomato chutney is made from ripe tomatoes and can be sweet or spicy. It’s a great accompaniment for dosas and idlis.
Coconut Chutney: Coconut chutney is a South Indian favorite made with fresh coconut, green chilies, and a tadka (tempering) of mustard seeds and curry leaves. It’s typically served with dosas and idlis.
Onion Chutney: Onion chutney is a flavorful condiment made from sautéed onions, tamarind, and spices. It’s perfect for dosas and uttapams.
Peanut Chutney: Peanut chutney is a nutty and slightly spicy chutney made from roasted peanuts and chilies. It’s commonly served with idlis or dosas.
Garlic Chutney: Garlic chutney is a spicy condiment made with roasted garlic, red chilies, and tamarind. It’s often served with vada pav, a popular Indian street food.
Date and Tamarind Chutney: This chutney is sweet and tangy, made from dates, tamarind, and spices. It’s used in chaats and as a dipping sauce for snacks.
Ginger Chutney: Ginger chutney is a spicy and aromatic condiment made from fresh ginger, tamarind, and red chilies. It adds a zing to many Indian dishes.
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
- Preparing the MangoesBegin by thoroughly washing the mangoes. Then, cut the mangoes into longitudinal pieces, and there's no need to peel the skin.(Pro Tip: If you prefer, you can leave the skin on for added texture.)
- Boiling the MangoesTake a wok and add 1 cup of water. Next, add the mango pieces to the water, and include slightly less than ½ tablespoon of salt. Allow them to par-boil.Once the mangoes are par-boiled, remove them from the water and place them in a separate bowl.
- Preparing the Roasted Masala PowderHeat the wok on the stove. Add 1 tablespoon of panch foron (five spices), dry red chili, and 1 tablespoon of fennel seeds to the wok. Dry roast these ingredients until they release a delightful aroma, then remove from heat and grind them.
- Preparing the Mango ChutneyIn the same wok, add 1 tablespoon of oil. Toss in 1 dry red chili and sauté until a pleasant aroma fills the air. Following this, add 1 cup of water and bring it to a boil.To the boiling water, introduce slightly less than ½ tablespoon of turmeric powder. Remember to remove the red chili, as keeping it in would make the chutney spicy rather than sweet and tangy.Mix the sugar into the boiling water until it melts, and then add the parboiled mango pieces.Incorporate the roasted spice powder into the mix. Ensure that everything is thoroughly combined. Add slightly less than ½ tablespoon of salt. Reintroduce the red chili into the chutney. Give everything one more good mix.(Pro Tip: If you like, you can add the water from boiling the mangoes to achieve your desired consistency.)Your delicious mango chutney is now ready to be served. Enjoy!
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Notes
Nutrition Info (Estimation Only)
Conclusion
Mango chutney tastes outstanding. It’s a sweet and sour recipe made from raw mangoes.
The roasted powder elevates it to its ultimate level, allowing your taste buds to savor the tangy essence of mangoes combined with the sweetness of the sugar syrup.
This is the quickest version of this recipe.
