Ingredient Notes
Raw Mangoes: the star ingredient in this chutney, which are at their peak during the spring and summer months. I recommend firm, green mangoes, also known as Kachhi Kairi, from Indian grocery stores. You can use less fibrous varieties like Kent or Haden from US grocery stores like Whole Foods, Trader Joe’s, or H-Mart. Just make sure that they feel firm to the touch and have a bright, tart flavor.
Spices: a mix of mustard seeds, cumin seeds, fenugreek seeds, fennel seeds, and nigella seeds adds layers of flavor to the chutney, creating a complex yet well-balanced taste. If you do not have nigella seeds, it is perfectly fine to skip them. Kashmiri red chili powder brings a mild heat and vibrant color and can be adjusted to your taste. And I have to say, chaat masala is my favorite part. It adds a tangy, salty, slightly citrusy flavor that wakes up the whole dish and brings everything together. It is that finishing touch that makes the chutney truly crave-worthy.
Jaggery: adds a deep, rich sweetness that balances the tartness of the raw mangoes and the warmth of the spices. It has a caramel-like depth and a natural complexity that sugar simply cannot replicate. If needed, you can substitute it with brown sugar, but I highly recommend using jaggery for the best flavor.
