Mango Chutney (Mango Relish, Aam Ka Lacha)
April 23rd, 2010 filed under Chutneys / Pickles, 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.
Lovely Indian recipes, thank you. I shall try to learn to cook them all!
Dear Manjula Didi,
Your dishes are all very good. Pls could you post a video on different types of pickles, esp mango- spicy with long shelf life.
Many thanks
Shre
stuffed pepppr recipe please
Thanks Manjula Ji……. your recipe is really wounderful.
Mango chutney turned out awesome. I didn’t put kalonji as this was not available at home instead i put rai seeds and in addition I put little saunth(dry ginger pwdr) and one teaspoon (saunf pwdr)
Thanks for such wounderful recipes
Hi Manjula Ji,
I love sweet and spicy chutneys like this. My Aunt had friends from gujrat and they always sweetened their chutneys with unrefined sugar, also known as gur.
I find that gur changes the taste somewhat, but it contains some iron, calcium and some trace minerals so its probably a better choice.
My Mom makes a date chutney, while dates are so sweet, you dont need to add sugar at all! plus there’s a whole lot of minerals and fibre in date chutney. Could you please give us a recipe for it??
Thanks a lot
hello manjulaji ,
WHEN U R GOING TO POST THE NEXT VEDIO OF FALAFAL ,…
PLZZZZZZZZZZZ POST SOON…………..
Hello Patel,
Falafel recipe is already on you tube and web site should have it hopefully by tonight.
thanks so much manjulaji…
Hello Manjula Aunty,
I have a question today which is not related to ur cooking.
This is for my general knowledge. Please don’t mind or get offended. Please………
I want to know why Jains don’t eat onions and garlic. Is this related to religion or health ?
Do reply.
Nannu
The reason some people does not use onion or garlic is, after their consumption mind starts roaming all over and have hard time in concentrating on anything especially if you do meditation. Some believe the food we eat affects your mind and body.
You should Google “Jains” for more details. They believe in “ahimsa” – not killing of anything. Some Jains even don’t eat things like carrots and potatoes because it might injure insects in the soil when harvesting.
It is too brief here to explain, you should look it up.
I see this is an old post, yet believe this should be answered differently. According to my best friend, a Jain, onions, garlic and vegetables such as carrots and potatoes are not eaten for religious reasons (Jain religion). These are the roots of the vegetables, and by eating them, the whole plant is killed. Jain’s seek to avoid killing of any living thing. Some will even sweep the ground before them to avoid stepping on insects, or wear masks to avoid breathing in microbes (and thereby kill them). Very ethical and admirable religion.
Thank you Manjula, whenever I need a recipe of an indian dish I go to your website. I love the results. You are really good.
Namaste
The sugar is necessary to counter the tartness of the raw mango. Also, chutney is taken only in small amounts as a condiment, so maybe one Tablespoon or less is served with a meal.
Chutnies are just for a touch of intense flavor and not meant to be a dish onto itself, so just enjoy it in very small amounts and it’s all good.
Unhealthy receipe..Lots of sugar