Sweet Mango Chutney – a delicious recipe with Mangoes, Oil, Mustard Seeds, Salt, Sugar, Black Salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Chop mangoes into 1cm cubes.
2
Heat oil in a skillet.
3
Add mustard seeds and let them sputter.
4
Add mango cubes with table salt and cook covered for 5 minutes on low flame, stirring occasionally.
5
If the mango feels dry or begins to stick to the bottom of the pan, sprinkle a little water.
6
Add sugar, black salt, roasted cumin powder, red chili flakes and jaggery.
7
Mix well and add 1 tablespoon of water to adjust thickness of the chutney.
8
Continue to cook for another 3-4 minutes, stirring regularly, till all the flavors have blended in the chutney.
9
Allow to cool to room temperature.
10
Keep refrigerated.
11
Sweet mango chutney is a great on the side with stuffed parathas.
49
kcal
Calories
1
g
Fat
9
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2 whole Half-ripe Mangoes, 1 teaspoon Oil, 1 teaspoon Mustard Seeds, 1/4 teaspoons Table Salt, and more.
Yes, Sweet Mango Chutney falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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