Make Raw Mango Chutney at home with simple spices. Sweet, tangy, and ready in minutes. Perfect side with Indian meals.
Summers are not exciting for many, but I love this weather to make wonderful seasonal dips and chutneys using raw mango. Mango Chutney is the first thing that I make when summers arrive. Belonging to a family of achar-chutney lovers, I can't be short of these accompaniments.
I have made raw mango chutney two ways- Mango Chunda- A traditional Indian condiment is popular in Gujarat and pairs well with parathas, theplas, and even plain rice.
To make Mango Chunda, raw mangoes are peeled and grated. The grated mango is mixed with sugar and salt. The mixture is then cooked till it has jam-like consistency.
The second is Aam Ki Launji- Tempered in sesame oil, this raw mango chutney is cooked with spices and jaggery. It pairs well with missi roti, jeera rice, poori, or plain rotis.
If you love raw mango, do try my favorite mango rice recipe.
No long prepping, very simple ingredients, and a simple recipe involving slow cooking the mango sugar mixture. Some people even make it without cooking, allowing the sugar and mango to blend naturally in sunlight.
The blending flavors of kala namak, red chilies, and sugar make this Mango Chutney a treat in itself, and trust me, this sweet and tangy mango pickle will be your family's favorite too!
Find More Indian Chutneys: Tomato Ketchup, Cilantro Mint Chutney, Indian Onion Chutney, Tomato Dosa Chutney, Beet Yogurt Dip.
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Ingredients
See the recipe card for exact ratio and measurements of the ingredients.
- Raw Mango: I have used green raw (unripe) mango and grated it. You may gently chop it into chunks as well.
For Mango Chunda (above Pic)
- Sugar: The amount of sugar depends on the quality of the raw mango. For very unripe mango, the sugar would have to be added more as it would be very tangy.
- Spices: Red Chili powder, Turmeric powder, and Garam Masala.
- Kala Namak and Plain Salt
For The Aam Ki Launji
- Jaggery
- Spices- dried red chili, turmeric powder, saunf powder, garam masala. You may also add mustard seeds. (I usually add it, but this time I couldn't as I ran out of it.)
- Sesame oil
- Salt
How To Make Aam Ki Launji
Step 1 Wash, Peel and Chop
Wash and peel the raw mango and then cut into small pieces.
Step 2 Add Jaggery
In a heavy wok, heat sesame oil. Add spices and chopped raw mango. Mix in salt and cook for a minute on a slow flame with the lid on. Add chopped or grated jaggery and cook on low heat until the jaggery melts and the chutney thickens.
Step 3 Store It
Aam ki launji is ready. Let it cool completely. Store in a clean glass jar with a lid in the fridge.
How to make Mango Chunda
Step1. Wash, Dry and Grate
Gather all the ingredients. Wash, dry and peel raw mangoes. Grate them or chop into thin slices.
Step 2 Make Mango Sugar Mixture
Take a heavy bottomed wok. Add the grated mango, sugar and salt to it. Mix them well. Start cooking this mixture over low flame.
Step 3. Keep Cooking till Mixture thickens
Keep stirring to avoid crystallization of sugar. Sugar will melt and leave water. Cook till the mixture thickens to a 1-string consistency. Don't overcook as this mixture further thickens up when it cools off.
Step 4. Serve It
The Mango Chunda is ready! Serve it with Paratha or rice!
Recipe FAQs
Raw mango are very tangy and may hurt throat if taken in large quantities. Small portions are best recommended for people who have a sore throat tendency and otherwise too.
Raw mangoes are called green mangoes as they are unripe.
Expert Tips
- Sugar when added leaves water. Let that extra water be boiled off and then close the flame. The chutney becomes slightly thicker once sugar is absorbed by the mangoes.
- Make sure to switch off when 1-string consistency is obtained. Overcooking can make the mango chunda hard.
You may also like:
More Indian Recipes:
- Makki Ki Roti (Punjabi Maize Flour Flatbread)
- Methi Paratha Recipe
- Methi Matar Malai
- Easy Fermented Cucumber Pickle
- Roasted Sweet Potato and Quinoa Salad
- Indian Mango Rice
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Raw Mango Chutney- 2 ways
Equipment
- 1 heavy bottomed wok
- 1 grater
Ingredients
- 2-3 small raw mangoes Ambi
For the Mango Chunda
- 1.25 cup sugar
- ½ teaspoon Garam Masala
- 1 teaspoon Turmeric powder(haldi)
- 1 teaspoon Red chilli powder (Lal Mirch)
- salt as per taste I have used kala namak and normal salt
For The Aam Ki Launji
- 1.5 tablespoon jaggery
- 1 teaspoon garam masala
- 2 piece dried red chili can use red chili powder 2 tsp
- 1 teaspoon turmeric powder
- 1.5 teaspoon sesame oil
- salt as per taste
Instructions
for the mango chunda
- Gather all the ingredients. Wash, dry and peel raw mangoes. Grate them or chop into thin slices.
- Take a heavy bottomed wok. Add the grated mango, sugar and salt to it. Mix them well. Start cooking this mixture over low flame.
- Keep stirring to avoid crystallization of sugar. Sugar will melt and leave water. Cook till the mixture thickens to a 1-string consistency. Don't overcook as this mixture further thickens up when it cools off.
- The Mango Chunda is ready! Serve it with Paratha or rice!
for the aam ki launji
- Wash and peel the raw mango and then cut into small pieces. In a heavy wok, heat sesame oil.
- Add spices and chopped raw mango. Mix in salt and cook for a minute on a slow flame with the lid on.
- Add chopped or grated jaggery and cook on low heat until the jaggery melts and the chutney thickens.
- Let it cool completely. Store in a clean jar in the fridge.
Video
Notes
- Sugar when added leaves water. Let that extra water be boiled off and then close the flame. The chutney becomes slightly thicker once sugar is absorbed by the mangoes.
- Make sure to switch off when 1-string consistency is obtained. Overcooking can make the mango chunda hard.
- Aam ki launji would be good for about 1 week when stored in the refrigerator.
- Mango Chunda would be good for about 2 weeks. The calorie is for Mango Chunda.
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 1 | |
| Amount per serving | |
| Calories | 267 |
| % Daily Value* | |
| Total Fat 14.5g | 19% |
| Saturated Fat 1.7g | 9% |
| Cholesterol 0mg | 0% |
| Sodium 3mg | 0% |
| Total Carbohydrate 34.9g | 13% |
| Dietary Fiber 2.4g | 9% |
| Total Sugars 24.1g | |
| Protein 0.8g | |
| Vitamin D 0mcg | 0% |
| Calcium 28mg | 2% |
| Iron 1mg | 7% |
| Potassium 91mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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