Easy green mango chutney recipe (5 ingredients!)
Sweet, spicy and tangy green mango chutney! This recipe shows you how to make raw mango chutney easily at home with just 5 ingredients. It is a perfect side dish to eat with your roast chicken or fish. Tastes great as a side with rice and curry, too!
Author: Sheeba
Ingredients
- 2 mangoes medium-sized, unripe or partially ripe
- 1 teaspoon ginger grated
- 1 teaspoon chili powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon sea salt
- 5 tablespoons crushed jaggery/ palm sugar reduce a tablespoon or 2 (according to taste) if using partially ripe mangoes (note 3)
Instructions
- Peel the mangoes and roughly chop or dice the mangoes. (note 1)
- Add grated ginger, chili powder, turmeric and salt to the mangoes with 1 1/2 cups of water in a deep pan. Cover and bring it to a boil, then simmer until the mangoes turn mushy. (note 2)
- Add crushed palm sugar and stir for 5 to10 minutes more until the jaggery melts and the chutney starts sticking to the pan.
- Let the chutney cool. Transfer to a jar and store in the refrigerator. Keeps well for 2 weeks. This mango chutney can also be frozen for upto a month.
Video
Notes
- You don't have to dice the mangoes into equal pieces. Rough chopping will do. Although, smaller the pieces lesser would be the cooking time.
- If you want the chutney to be chunky, simmer only until it starts getting mushy and proceed to step 3. If you want it smooth, cook until the mango bits get completely mashed.
- Jaggery (palm sugar) has a distinct flavor that gives this mango chutney its characteristic taste. But if you can't find palm sugar, the closest substitute would be brown sugar.
- Nutrition facts are based on the assumption that each serving equals 3 tablespoons.
