Friday, June 4, 2010

Sweet & Sour Mango Chutney

Hello Folks! After the Gir posts on my blog, I am back with more recipes.

The mango season is still on, and so many varieties of them are available in the market. Many delicious recipes can be prepared from either raw or the ripe ones. I decided on an easy mango recipe that can be done quickly without spending much time in the kitchen but at the same time can be preserved. No oil is used in this recipe.

For this you need “Totapuri” or “Rajapuri” mango. The mango should not be soft or over ripened. It should be firm and just ripe or slightly under ripened. Once the selection of the mango is made, you can proceed with the recipe.

Ripe Mango(sweet & sour) Chutney

Ingredients :

Totapuri Mango


Onion (chopped)

1 medium

Garlic (chopped)

3-4 cloves


¼ cup

Chilly powder

1 tsp or as per taste

Cummin seeds

1 tsp

Pepper corns


Cinnamon sticks





1 level tsp or as per taste


2-3 tbsps


1 tsp

Method :

  1. Wash and skin the mango, grate it and keep aside.
  2. Grind pepper, cumin seeds, cinnamon, and cloves to a powder.
  3. In a pan, cook the grated mango with a little quantity of water.
  4. When the grated mango is cooked ( cooks within minutes), add the sugar.
  5. When the sugar starts melting, add to it the chopped onions, chopped garlic and the ground powder together with the chilly powder and salt.
  6. Cook for a few minutes and then remove from the flame.
  7. Then add a teaspoon of vinegar and mix well.
  8. Cool and preserve it in a bottle.


Instead of grating the mango, you can also cut it into small cubes. The chutney when finished will fill 200-250gms size bottle/jar.

This chutney tastes good with chapattis or puris. Can be used instead of jam on bread slices.

If refrigerated this chutney will last for a month.

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