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Mango Chutney (Mango Relish, Aam Ka Lacha)

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Mango chutney is a lightly spiced, sweet and sour relish with a chunky texture that makes a perfect condiment.

Makes 16oz

Mango ChutneyIngredients:

  • 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

  1. Wash and dry the mangos. Peel the skins off and shred the fruit.
  2. Heat oil in a sauce pan over medium heat. Add nigella (kalonji) and whole red chili, stir for few seconds.
  3. Add raisins and stir for a few seconds.  Then add remaining ingredients shredded mango, sliced ginger, chili powder, salt and sugar. Mix well.
  4. When the mango mix comes to a boil, cover the pot and turn the heat down to low medium.
  5. Cook for ten minutes, until mangos are tender but not mushy.
  6. The finished Chutney has a lovely color.
  7. Cool  the chutney and store it in a glass jar.
  8. Refrigerated, the chutney will last for months.

Tips

It is important to get the right mangos for chutney. Cooking mangos are different from the mangos we eat.  For best results, the mangos should be very firm.  Slices should be white and sour.


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54 thoughts on “Mango Chutney (Mango Relish, Aam Ka Lacha)

  1. Made aam chutney for the first time and it turned out real good…This recipe is so simple yet very good in taste…Thanks 🙂

  2. thanx for being so simple and sweet. plz keep posting all the recepies but in same simple way. there r other websites also for same recepies but are so complicated that all interest goes off while reading the recepies but u r very perfect. thanx alot manjula aunty.

        1. In the UK, at least, they are often known as ‘black onion seeds’ even though they would not grow onions, if planted!

  3. Hello Manjula Aunty,

    Chutney was too good. What ever i m making from your site is turning out exactly the same. thanks alot for the easy recipes.

  4. Dear Manjula ji,
    I have gone through your recipes and they are fabulous. Thankyou for giving such excellent ones. Rasgolla and rasmalai are superb. I just have a doubt while doing them. For Chum chum you have shown that they have to cook in sugar syrup first for 10 mins and they turned and again for 15 mins in low heat. When I tried this the syrup was also reduced Should I add some water and sugar again? Pls clear my doubt ji
    Priya

  5. aapki main ne recipe try ki hum sab ko bohat achi lagi,,,, main aur meri saas aap ko bohat like karti hein thank u so much hum ko itni achi recipe sikhaney ka take care ALLAH HAFIZ aur plz main india aarahi hoo kuch hi dino mai tu kia aap mujhe baatey gii ke aap rehti kaha hai main aap se milna chahti hoo plz plz plz …..

  6. 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

  7. 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

  8. 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

  9. hello manjulaji ,

    WHEN U R GOING TO POST THE NEXT VEDIO OF FALAFAL ,…

    PLZZZZZZZZZZZ POST SOON…………..

  10. 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

    1. 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.

    2. 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.

    3. 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.

  11. 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

  12. 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.

  13. MANJULA,
    Hi! I can’t wait for your recipes for Falafal and Paneer tikka. Pl hurry.
    Its a perfect dish for summer BBQ 🙂

  14. Hello Manjulaji,

    Its hard to find Kalonji in Doha, Qatar. What else can be used? or is it ok if I dont use Kalonji?

      1. 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…..

    1. 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

      1. Thanks Jaya…I already made the chutney with cumin seeds. I will search for Kalonji and will try with it next time… 🙂 thanks again.

  15. 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

  16. I think finding raw, green mangoes will be hard in many areas because most grocers sell only the sweet, ripe mangoes for eating.

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