Sweet & Sour Raw Mango Chutney

Mango season is started here in India and raw mangoes are available in market in good  quality and quantity. This is perfect time to make mango chutney.

This Sweet and Sour Raw Mango Chutney is delicious and easy to make, and gets cooked within 10-15 minutes. You can serve it with roti or paratha or as a great spread on your toast or sandwich. 

The most important thing is for making this chutney, we are using Raw Totapuri Mangoes and if not available then we will go with Rajapuri Mangoes.

Totapuri mangoes are less tangy in taste, so that results in adding less sugar and making this recipe  very tasty and healthy. If you use any other raw mangoes for making this chutney, then for that you need to add 500-600 gms for 1kg mangoes or keep checking taste to get sweet n sour taste.

The main spice used in making this chutney is onion seeds. (Kalonji /nigella)

Required

✔1kg Raw mangoes - peeled and sliced

✔400-450 gms sugar

✔½tsp salt

✔4 tbsp Red chilly powder

✔1 tbsp Onion seeds (Kalonji)

✔1 tsp fennel seeds

✔5-6 bay leaves

✔7-8 cloves

✔2 tsp black pepper

✔3-4 black cardamom

✔1 tsp vinegar (will go lastly after cooking and when chutney gets cools down).

Process of making

◾Peel the green skin off the mangoes and slice them lengthwise.

◾Take heavy bottom pan, add raw mangoes and sugar cook them together on slow flame covering the lid, for 5-7 minutes, till sugar dissolves completely and you can see water is oozed out from raw mangoes. If you don't find water as it also depends on quality of mangoes then add half cup water (100 ml). Water should be avoided, if you want to preserve it for longer time, but in this season, I had made this chutney couple of times, as very much in demand, so come across different varieties of mangoes, so at times, if required I do add water to avoid jam form of this chutney, as in absence of water content, this chutney turn out as mango jam.

◾Add all dry ingredients mentioned above, mix well, cook for another 8-10 minutes on slow flame, till water evaporates, and raw mangoes are cooked and tender.

◾Let it cool completely, before transferring to an airtight jar or glass bottle, add 1tsp vinegar, keep in cool place or refrigerate for up to 3 weeks. Use when required.