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This easy homemade mango chutney is made with fresh honey mangoes, raw sugar, and aromatic Indian spices. Its chunky, sweet and spicy! Inspired by traditional north indian aam ki launji, it’s an authentic condiment that pairs perfectly with flatbreads, curries, pakoras, sandwiches, and more.
Ever since I shared my green mango pickle recipeso many of you have written to me saying it’s hard to find Indian green mangoes here in the U.S. Trust me, you’re not alone—I don’t get lucky every year either.
Now, while we can’t really make achar without unripe mangoes, the good news is that you can make this delicious mango chutney using the mangoes that are more easily available during the season. And it tastes just like authentic aam ki launji I promise!
There’s something magical about that first whiff of mango chutney bubbling away on the stovetop, its sweet, spicy, tangy, and just a little nostalgic. Growing up, mango chutney was that one condiment we all fought over at the dinner table.
Over the years, I’ve tweaked and tested this version made with honey mangoes till it tasted like home. This version is my go-to. It’s glossy, bold, and balanced, with raw sugar for sweetness, red chilli for heat, and just enough whole spices to warm things up without overpowering the fruity taste.
My Tips & Recipe Testing Notes
- We’re only swapping out the mangoes so everything else stays the same as we cook a traditional aam ki launji. I always cook my chutney in pure mustard oil and stick to the traditional spices: nigella seeds (an absolute must!), fenugreek seeds, fennel, and dried red chilies. That classic launji flavor truly shines with this combo.
- I use raw sugar or jaggery whichever is available at home that day. If you want to have a bright yellow color chutney, then use white sugar and dial back the red chilli powder.
- My grandmother used to slice the mangoes for her chutney, but she used smaller green mangoes. Since honey mangoes are comparatively larger and softer, I find that diced pieces work better. Grating the mangoes makes the chutney mushy, and unless that’s the texture you’re going for, it’s best to avoid it.
- During recipe testing, I found that a combination of vinegar and black salt works really well to bring out that signature tanginess. Black salt has a unique, sulfuric sharpness and it absolutely does the job. It takes the chutney to the next level!
- Lastly, use a stainless steel or enamel coated pan or cooking pot to cook this chutney. Avoid reactive metals like aluminum or uncoated cast iron, otherwise, the acid from the vinegar and mangoes can react and affect the taste and color.
Ingredients
- Mangoes – You’ll need firm mangoes for this recipe. I am using honey mangoes for their fruity, floral taste and aroma. When shopping, look for ones that are firm to the touch and have a yellowish-green skin because those are usually semi-ripe, slightly tart, and just right for making chutney. You should be abled to peel the mango skins using a peeler without it getting squishy- thats how firm we want them.
- I tested a batch with kent mangoes for this recipe, but I find them a bit stringy. However, if you enjoy them, feel free to go ahead and use them!
- Ofcourse, green mangoes (kairi) will work beautifully in this recipe, just increase the sugar level and cook down a bit longer.
Instructions
Preparation
- Using a knife, first cut off the black tip of the mango. My grandmother used to say this little step instantly takes away the astringency of the fruit. Then, peel the mangoes and discard the skin.
- Dice the mango flesh into ¾-inch to 1-inch pieces. You can cut them smaller if you like, but keep in mind that smaller pieces tend to break down more quickly once they soften during cooking.
Cook Mango Chutney
- In a pan, heat the mustard oil until it just starts to smoke. Switch off the stove and let the oil cool for a minute. Then, temper it with whole spices and dried red chillies. Fry the spices on low heat for 10–15 seconds, taking care not to let them burn.
- Add the diced mangoes to the pan, followed by all the ginger paste (you can used chopped too), ground spices and salt. Sauté everything together on low heat for a minute, this allows the mangoes to soak up the flavors.
- Saute the mangoes for a minute on low heat along with the spices.
- Next, add the sugar and ½ cup of water. Don’t add too much water at this stage since mangoes tend to release moisture, and the sugar also draws out juices.
- Bring the mixture to a gentle boil, then cover the pan with a lid. Let the mangoes cook covered on low heat for about 10–12 minutes, or until they soften but still hold their shape. Stir occasionally to make sure nothing sticks to the bottom of the pan. Add water if needed.
- Once the mangoes are tender, remove the lid, lightly smush a few pieces(optional). Add the black salt and vinegar and taste for seasoning. At this point, you can adjust the salt, sugar, or spice levels to your liking. If the mixture looks too thick or starts sticking, add a splash more water, just enough to loosen it slightly without making it watery.
- Continue to simmer uncovered for another 2–5 minutes so as to allow the chutney to thicken and the flavors to deepen. At the end of cooking, the mangoes should look glossy and well-coated in the spiced syrup.
- Turn off the heat and let the chutney cool down completely. It will continue to thicken as it cools.
- Store the cooled mango chutney in a clean, dry jar. It keeps well in the refrigerator for 2–3 weeks.Enjoy!
How Can You Serve it
- Serve with indian style tikka and kebabs or curries.
- It is delicious scopped with fried flatbreads Such as Poori, Paratha or Mathri.
- Use in sandwiches or slather inside your favorite wraps.
If you try this recipe, I’d love to hear from you! Leave a comment, give it a rating, and don’t forget to tag me on Instagram @sinfullyspicy or #sinfullyspicy. I love seeing your delicious recreations!
Homemade Mango Chutney (Sweet & Spicy)
Sweet & spicy mango chutney made with mangoes, aromatic Indian spices, and a kick of chillies. Easily customizable with unripe or semi-ripe mangoes.
Ingredients
- 356 g diced mangoes (measured after peeling and discarding the seed)
- 1 tablespoon mustard oil or use any cooking oil of choice
- 1 teaspoon ginger paste use ½ teaspoon for milder flavor
- 5 tablespoon raw sugar use jaggery or granulated sugar, adjust quantity to sweetness desired
- 1 teaspoon kala namak (indian rock salt)
- ¼ teaspoon salt adjust to taste
- 1.5 tablespoon vinegar I use rice vinegar
Whole Spices
- ¼ teaspoon nigella seeds Kalonji
- ½ teaspoon fennel seeds saunf
- ¼ teaspoon fenugreek seeds methidana
- 1 inch cinnamom stick
- 1-2 dried red chilies broken into half (hot! adjust quantity as per taste)
Ground Spices
- ¼ teaspoon coriander powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder (medium hot, use as per taste), I use deggi mirch, use paprika or kashmiri mirch powder for milder taste
- ½ teaspoon cumin powder
Instructions
Preparation
-
Using a knife, first cut off the black tip of the mango. My grandmother used to say this little step instantly takes away the astringency of the fruit. Then, peel the mangoes and discard the skin
-
Dice the mango flesh into ¾-inch to 1-inch pieces. You can cut them smaller if you like, but keep in mind that smaller pieces tend to break down more quickly once they soften during cooking.
Cook Mango Chutney
-
In a pan, heat the mustard oil until its slightly smoky. Switch off the stove and let the oil cool for a minute. Then, temper it with whole spices and dried red chillies. Fry the spices on low heat for 10–15 seconds, taking care not to let them burn.
-
Add the diced mangoes to the pan, followed by all the ginger paste (you can used chopped too), ground spices and salt. Sauté everything together on low heat for a minute, this allows the mangoes to soak up the flavors.
-
Saute the mangoes for a minute on low heat along with the spices.
-
Next, add the sugar and ½ cup of water. Don’t add too much water at this stage since mangoes tend to release moisture, and the sugar also draws out juices.
-
Bring the mixture to a gentle boil, then cover the pan with a lid. Let the mangoes cook covered on low heat for about 10–12 minutes, or until they soften but still hold their shape. Stir occasionally to make sure nothing sticks to the bottom of the pan. Add water if needed.
-
Once the mangoes are tender, remove the lid, lightly smush a few pieces(optional). Add the black salt and vinegar and taste for seasoning. At this point, you can adjust the salt, sugar, or spice levels to your liking. If the mixture looks too thick or starts sticking, add a splash more water, just enough to loosen it slightly without making it watery.
-
Continue to simmer uncovered for another 2–5 minutes so as to allow the chutney to thicken and the flavors to deepen. At the end of cooking, the mangoes should look glossy and well-coated in the spiced syrup.
-
Turn off the heat and let the chutney cool down completely. It will continue to thicken as it cools.
-
Store the cooled mango chutney in a clean, dry jar. It keeps well in the refrigerator for 2–3 weeks.Enjoy! Serve with flatbreads, curries, pakoras, sandwiches, and more!
Notes
- Mangoes – You’ll need firm mangoes for this recipe. I am using honey mangoes for their fruity, floral taste and aroma. When shopping, look for ones that are firm to the touch and have a yellowish-green skin because those are usually semi-ripe, slightly tart, and just right for making chutney. You should be abled to peel the mango skins using a peeler without it getting squishy- that’s how firm we want them.
- I tested a batch with kent mangoes for this recipe, but I find them a bit stringy. However, if you enjoy them, feel free to go ahead and use them!
- Ofcourse, unripe (green) mangoes (kairi) will work beautifully in this recipe, just increase the sugar level to cut their tartness and cook down a bit longer.
- Use a stainless steel or enamel coated pan or cooking pot to cook this chutney. Avoid reactive metals like aluminum or uncoated cast iron, otherwise, the acid from the vinegar and mangoes can react and affect the taste and color.