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Mango Chutney (Indian Bengali Style)

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.

Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 3
Calories: 164 kcal
Course: Side Dish , Condiments
Cuisine: Indian

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

Instructions

Chopping mangoes
    Cup of Yum
  1. Rinse the mangoes a few times in water. Wipe dry with a kitchen towel. Peel and finely chop them. Set aside.
  2. Note that if the mangoes are very juicy and fibrous, you can just remove the pulp.
Making mango chutney
  1. 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.
  2. Now, add the ginger and fry for a few seconds till its raw aroma goes away.
  3. Add the finely chopped mango or mango pulp/puree.
  4. Add the red chili powder, garam masala powder and asafoetida. Stir and mix.
  5. Simmer for 1 to 2 minutes. Add the powdered jaggery or sugar, salt. Mix and cook for 2 to 3 minutes.
  6. Don't overcook as the mixture will become thick.
  7. 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

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

% 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.