Mango Chutney (Mango Relish, Aam Ka Lacha)
April 23rd, 2010 filed under Chutneys / Pickles, Gluten Free, Vegan
Mango chutney is sweet and sour lightly spiced relish with a chunky texture that makes a perfect condiment.
Ingredients
- 2 raw green cooking mangos peeled and shredded (about 3 cups of shredded mango)
- 2 tablespoon oil
- 1 teaspoon nigella (onion seeds or kalonji)
- 4 whole dry red chilies
- About 1 tablespoon thinly sliced ginger
- About 2 tablespoons golden raisins
- 1/2 teaspoon chili powder
- 2 teaspoons salt
- 1 cup sugar
Method
- Wash and dry the mangos, peel the skin of the mango and shred the fruit.
- Heat oil in a sauce pan over medium heat.
- Add nigella (kalonji) and whole red chili, stir for few seconds.
- Add raisins and stir for few seconds. Then add remaining ingredients shredded mango, sliced ginger, chili powder, salt and sugar. Mix it well.
- After mango mix comes to a boil put the lid on and turn down the heat to low medium.
- Let it cook for about 10 minutes or until mangos are tender, do not let the mango become mushy.
- Chutney is ready and has a very nice color.
- After chutney has cooled down, you can store it in a glass jar.
- For longer shelf life, keep it refrigerated and it will last for months.
Tips
It is very important to get the right mangos for chutney. You need to use cooking mangos which are different than the mangos we eat. For the best result mangos should be very firm. When you slice them they should be white and sour.
Hello Aunty,
How long does the chutney stay fresh? Can it be refrigerated?
Thank you!
thanks for gr8 recipe
MANJULA,
Hi! I can’t wait for your recipes for Falafal and Paneer tikka. Pl hurry.
Its a perfect dish for summer BBQ
Hello Manjulaji,
Its hard to find Kalonji in Doha, Qatar. What else can be used? or is it ok if I dont use Kalonji?
Hemali,
use cumin seeds.
Manjula Aunty,
I tried the receipy with cumin seeds, it came out very well. You reminded me of my mother. She used to prepare the same dish in summer. I was missing all these items. Thanks a lot…..
Hemali, you should try to look for it again because it is used in the Middle East too. Try asking for it by the name “Nigella” or in Arabic it is حبه البركة ḥabbat al-barakah.
Jaya
Thanks Jaya…I already made the chutney with cumin seeds. I will search for Kalonji and will try with it next time…
thanks again.
You need not go through all the trouble in making Mango Chutney.
After I shred the mangoes, I add Hot Salsa and make chutney instantly.
So save yourself trouble. Do not follow old method, use my modern method in making delicious chutney.
Manjula ji please respond
Girish,
Good so you are trying different methods of cooking but sorry I like the old method I am too old to change.
Manjula aunty, is it okay to use jaggery in place of sugar. If yes does it have to be cooked similarly
Hello Rashmi,
Jaggery will work great and no changes in cooking.
Thank-you, Manjula aunty!
I wonder if anyone knows whether Patel Brothers in Hicksville, NY has the cooking mangos?
very nice chutney!!!!!!!!!!!
Jaya, raw mangoes are easily available at all Indian Stores during summer season, that is now.
Thanks Nannu. I never asked about them before, so I’ll check with the local Indian grocers.
I think finding raw, green mangoes will be hard in many areas because most grocers sell only the sweet, ripe mangoes for eating.