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.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 3
  • Category: Condiment, Side Dish
  • Cuisine: Bengali

Ingredients

  • 2 mangoes (- semi ripe and juicy, medium-sized)
  • ½ teaspoon Panch Phoron
  • 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)

Method

Chopping mangoes

  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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.