Tangy, Sweet ‘n’ Spicy Mango Chutney


  1. 5 Raw to semi ripe mangoes
  2. As per taste Jaggery (I used 4 pieces about 1.5 x.5 inches)
  3. 150 Ml Water
  4. 1.5 Tsp Red Chili Powder
  5. 2 Tsp Paanch Phoron Powder (A mixture of 5 spices in equal quantities – Cumin, Fenugreek, Mustard, Nigella, Fennel)


  1. Wash & peel the Mangoes.
    Cut them into medium irregular pieces.
    Set aside.

  2. Heat 150 ml water in a medium Pan/Wok.
    Add the Jaggery.

  3. Let the Jaggery melt & caramelize over low heat. *Do not let the Jaggery burn. Your Chutney will be bitter sweet if that happens.

  4. Add the Mangoes followed by the Red Chili Powder & the Paanch Phoron Powder.

  5. Cover & cook over low heat until the Mangoes soften & the liquid thickens & reduces.

  6. Let it cool down completely.

  7. Refrigerate in an airtight glass jar.

  8. Enjoy!

  9. To make Paanch Phoron Powder: Combine 1/2 Teaspoon each of Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Fennel Seeds & Cumin Seeds.

    Using a small Dry Grinder Jar, make a fine powder out of all the above ingredients. Store in an airtight container. Use as required.

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