Green Mango Chutney
Bright, tangy, and irresistibly sweet, Green Mango Chutney is a vibrant condiment that transforms unripe mangoes into a luscious, jam-like spread bursting with flavor. This easy-to-make recipe combines the tartness of green mangoes with the warmth of aromatic spices like mustard seeds, cumin, and dried red chilies, while a touch of sugar balances the flavors perfectly. Finished with optional hints of ground cardamom, this chutney offers a delightful complexity that pairs beautifully with crispy snacks, fluffy rice, or warm flatbreads. With just 15 minutes of prep time and 25 minutes on the stovetop, this zingy mango chutney is the perfect addition to your pantry, keeping fresh in the refrigerator for up to two weeks. Perfect for those seeking a touch of Indian-inspired tang in their meals!
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Recipe Information
Ingredients
- 2 cups Green mangoes (unripe, peeled and diced)
- 1 cup Sugar
- 0.5 cup Water
- 2 tablespoons Oil (neutral-flavored)
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 2 pieces Dried red chilies
- 1 teaspoon Fresh ginger (grated)
- 0.5 teaspoon Turmeric powder
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground cardamom (optional)
Instructions
Peel the green mangoes and dice them into small cubes, discarding the pit.
Heat the oil in a medium saucepan over medium heat.
Add mustard seeds and cumin seeds. Let them splutter for 30 seconds.
Toss in the dried red chilies and grated ginger, sautéing for 1 minute until aromatic.
Add the diced mangoes to the pan and stir well.
Sprinkle the turmeric powder, red chili powder, and salt over the mangoes. Mix to coat evenly.
Add the water and bring the mixture to a simmer. Reduce the heat to low and cover the pan.
Cook for 10–15 minutes, stirring occasionally, until the mangoes start to soften and break down.
Stir in the sugar and let it dissolve completely. Keep cooking on low heat for another 10–12 minutes until the chutney thickens and achieves a jam-like consistency.
Optional: Stir in ground cardamom for added aroma and flavor.
Allow the chutney to cool completely before transferring it to a clean, airtight jar.
Serve as a condiment with snacks, rice, or flatbreads. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
1333 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.9 g | 40% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1204 mg | 52% | |
| Total Carbohydrate | 266.5 g | 97% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 252.3 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 98 mg | 8% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 877 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
