Mango Chutney (Indian Bengali Style)
User Reviews
4.7
21 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
20 mins
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Servings
3
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Calories
164 kcal
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Course
Side Dish, Condiments
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Cuisine
Indian
Mango Chutney (Indian Bengali Style)
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This is an easy, Bengali style Mango Chutney recipe made with semi-ripe mangoes, ginger, jaggery/sugar, panch phoron and has a distinct taste and flavor.
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Ingredients
- 2 mangoes - semi ripe and juicy, medium-sized
- ½ teaspoon panch phoron or equal mix of cumin seeds, fennel seeds, mustard seeds/carom seeds/radhuni seeds (wild celery seeds), nigella seeds/onion seeds and fenugreek seeds
- 2 tablespoons powdered jaggery or as required - adjust as per the sweetness of the mangoes
- 1 tablespoon peanut oil or any neutral oil
- ½ to 1 inch ginger - grated or finely chopped
- ¼ teaspoon red chili powder or cayenne pepper or paprika
- 1 pinch garam masala
- 1 pinch asafoetida (hing) - optional
- salt as required
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Instructions
Chopping mangoes
- Rinse the mangoes a few times in water. Wipe dry with a kitchen towel. Peel and finely chop them. Set aside.
- Note that if the mangoes are very juicy and fibrous, you can just remove the pulp.
Making mango chutney
- Heat oil in a small to medium-sized frying pan or skillet. Keep heat to a low. Add the panch phoron spices and stir. Let them splutter and crackle but make sure they do not get burnt.
- Now, add the ginger and fry for a few seconds till its raw aroma goes away.
- Add the finely chopped mango or mango pulp/puree.
- Add the red chili powder, garam masala powder and asafoetida. Stir and mix.
- Simmer for 1 to 2 minutes. Add the powdered jaggery or sugar, salt. Mix and cook for 2 to 3 minutes.
- Don't overcook as the mixture will become thick.
- Remove the chutney in a bowl. Serve Mango Chutney warm or at room temperature as dip or spread.
Notes
- To make this mango chutney, you can use unripe green mangoes, semi-ripe or sweet ripe mangoes. Keep in mind to adjust the sugar or jaggery with the type of mangoes you add. For overly sweet mangoes, you need not add any sugar.
- Panch phoron is one of the unique and key flavor ingredient in this recipe. So I would recommend not to skip it. If you are not able to source it, then replace with ½ teaspoon of cumin seeds or ½ teaspoon black or brown mustard seeds or ½ teaspoon carom seeds. Remember that each seed will give a different flavor.
- Remember not to overcook the chutney mixture as it will become thick, stringy or chewy.
- The recipe can be scaled to make a large batch. To preserve a large batch of the chutney for a longer time, you can sterilize the jars or follow the boiling water bath canning method. Do make sure to use dry and clean spoons every time, to take out the chutney from jars. Always, keep the lid on. Refrigerate the chutney if you stay in a warm, humid or hot climate. These will add to the longer shelf life of the chutney.
- You can add sugar instead of jaggery in this Mango chutney recipe. Adjust it as per you taste and depending on how sweet or tangy the mangoes are.
- To make this recipe gluten-free skip the asafoetida.
- You can refrigerate the entire portion made from this recipe for 2 to 3 days or freeze it for a month.
Nutrition Information
Show Details
Calories
164kcal
(8%)
Carbohydrates
30g
(10%)
Protein
1g
(2%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
2g
Sodium
5mg
(0%)
Potassium
248mg
(7%)
Fiber
3g
(12%)
Sugar
27g
(54%)
Vitamin A
1548IU
(31%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin C
50mg
(56%)
Vitamin E
2mg
Vitamin K
6µg
Calcium
24mg
(2%)
Vitamin B9 (Folate)
60µg
Iron
1mg
(6%)
Magnesium
16mg
Phosphorus
22mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 30g | 10% |
| Protein | 1g | 2% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 5mg | 0% |
| Potassium | 248mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 27g | 54% |
| Vitamin A | 1548IU | 31% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 50mg | 56% |
| Vitamin E | 2mg | |
| Vitamin K | 6µg | |
| Calcium | 24mg | 2% |
| Vitamin B9 (Folate) | 60µg | |
| Iron | 1mg | 6% |
| Magnesium | 16mg | 4% |
| Phosphorus | 22mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
21 reviews
Excellent
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