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Raw Mango Chutney
Learn how to make your own tangy, sweet, and spicy mango chutney at home! Bursting with bold flavors and made with simple spices, this irresistible Indian condiment comes together in just 30 minutes and is a must-try.
Servings: 8
Calories: 104kcal
Recipe Video
Ingredients
- 2 raw mangoes approx. 1.5 lbs or 3 cups diced
- 1 tablespoon oil
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- ½ teaspoon fenugreek seeds (methi)
- ½ teaspoon nigella seeds (kalonji)
- ½ teaspoon fennel seeds
- ⅛ teaspoon asafoetida (hing)
- 1 teaspoon kosher salt
- ½ cup water
- ½ cup jaggery approx. ¼ lb, chopped or grated
- 1 to 2 teaspoons kashmiri red chili powder adjust to taste
- 1 teaspoon chaat masala
Instructions
- Rinse, dry, peel, and dice the raw mangoes into ¾-inch cubes.
- In a medium pan, heat oil on medium heat. Add mustard seeds and let them splutter. Then add cumin seeds, fenugreek seeds, kalonji, fennel seeds, and hing. Sauté for 30 seconds until the fenugreek turns light golden.
- Add diced mangoes, salt, and water. Mix well, cover, and cook for 8–10 minutes or until the mango pieces are soft but still hold their shape.
- Stir in jaggery, Kashmiri chili powder, and chaat masala. Cook uncovered just until the jaggery melts and the chutney begins to gently boil.
- Turn off the heat and let the chutney cool completely. Store in a clean glass jar and refrigerate for up to 2 weeks.
Notes
Instant Pot Method
- Set the Instant Pot to Sauté (Normal) mode.
- Once hot, add oil. Add mustard seeds and let them start to pop. Then add cumin seeds, fenugreek seeds, fennel seeds, kalonji, and hing. Sauté for 30 to 45 seconds until the spices are fragrant and the fenugreek seeds start to change color.
- Add diced mangoes, salt, and water. Mix well, then cancel sauté mode. Secure the lid and set the Instant Pot to Pressure Cook for 2 minutes.
- Once the cooking cycle is complete, do a Quick Release. Open the lid carefully and check the mangoes—they should be tender but not mushy.
- Turn the Instant Pot back to Sauté (Low) mode. Add jaggery, Kashmiri chili powder, and chaat masala. Stir and cook just until the jaggery melts and the chutney comes to a gentle simmer. This should take about 2 to 3 minutes.
- Turn off the Instant Pot. Let the chutney cool completely before transferring to a clean glass jar. Store in the refrigerator for up to 2 weeks.
Nutrition
Serving: 0.25cup | Calories: 104kcal | Carbohydrates: 21g | Protein: 1g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Sodium: 297mg | Potassium: 100mg | Fiber: 1g | Sugar: 20g | Vitamin A: 636IU | Vitamin C: 19mg | Calcium: 15mg | Iron: 0.5mg
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