Mango Chutney Two Ways – Classic & Raw Recipes from Our Kitchen
There’s something universally satisfying about a good dip. Whether you’re serving a snack board, pairing it with your favorite curry, or trying to get your kids to eat just one more bite, dips are often the perfect solution. From ketchup and mustard to wasabi, chili sauces, and buttery salsas there’s no shortage of beloved sauces around the world.
In Indian cuisine, chutneys are the stars of the dipping table. From tangy tamarind to cooling mint, and the ever-popular mango chutney, these versatile condiments are the secret weapon of many Indian meals.
What is Mango Chutney?
Mango chutney is a sweet, spiced, and tangy condiment made from ripe mangos and a blend of Indian spices. At Sula Indian Restaurant in Vancouver, our mango chutney adds depth to everything from samosas and pakoras to grilled meats and soft breads.
And the best part? It’s easy to make at home.
Mango Chutney Recipe Ripe
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yields: About 2 to 3 cups
Shelf Life: Keeps refrigerated for 3 weeks or can be canned and stored for longer
Ingredients
4 cups mango
1 tbsp grated ginger
2 garlic cloves, minced
½ cup golden raisins
½ cup brown sugar
½ cup apple cider vinegar
1 tsp red chili flakes
1 tsp toasted cumin seeds
½ tsp turmeric
¼ tsp ground cinnamon
Salt to taste
Instructions
Peel and dice the mango into small cubes. In a saucepan, combine the mango, ginger, garlic, raisins, sugar, vinegar, chili flakes, cumin, turmeric, cinnamon, and salt. Bring to a gentle simmer over medium heat. Cook for 25–30 minutes, stirring occasionally, until thickened and jammy. Let cool, then store in jars and refrigerate.
Raw Mango Chutney Recipe
Tangy, spicy, and refreshingly bold — a summer essential in Indian kitchens
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yields: 1½ to 2 cups
Type: No-onion, no-garlic, vegan and gluten-free
Ingredients
2 medium raw green mangos, peeled and chopped
¼ cup fresh mint leaves
¼ cup fresh coriander leaves
2 to 3 green chilies (adjust to taste)
½ inch piece of ginger, peeled and chopped
1 teaspoon cumin seeds, lightly toasted
½ teaspoon salt (or to taste)
1 to 2 teaspoons sugar (optional, for balance)
2 to 3 tablespoons water (adjust for consistency)
Juice of ½ a lemon (optional, for brightness)
Instructions
Peel and chop the raw mango into small pieces. Use firm, sour green mangos for authentic flavor. In a blender or food processor, combine raw mango, mint, coriander, green chilies, ginger, cumin seeds, salt, and sugar. Add a splash of water to help blend. Grind to a smooth or slightly coarse paste, depending on your preference. Scrape down the sides as needed and blend again until evenly mixed. Taste and adjust seasoning. Add more chilies for spice, or a bit more sugar to soften the sharpness. A few drops of lemon juice can brighten the flavor even more. Once blended, transfer the chutney to a clean bowl or glass jar. Serve immediately or chill before serving for a more balanced, mellow flavor.
Serving Suggestions
Raw Mango Chutney is perfect as a side for dal-rice, samosas, pakoras, parathas, or as a zesty spread in wraps and sandwiches. It also works beautifully with South Indian snacks like idli, dosa, or vada. This chutney keeps well in the refrigerator for up to 3 to 4 days when stored in an airtight container.
For more refreshing and authentic Indian chutneys, visit Sula Indian Restaurant in Vancouver. Experience bold, regional flavors handcrafted with traditional methods.
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