Raw Mango Chutney

2 kilograms of chutney Conversion Chart Print


kilograms of raw mango pulp (kachcha aam), grated
1750 grams of sugar (cheeni)
35 grams of salt (namak)
35 grams of garam masala (all spice powder)
25 grams of cumin seeds (jeera)
35 grams of coriander powder (dhaniya powder)
1 teaspoon of asafetida (hing)
25 grams of grams of red chili powder (lal mirchi powder)
75 grams of dried dates (chuara), (optional)
25 grams of raisins (kismis), (optional)
30 grams of muskmelon seeds (kharbuje ki giri), (optional)


1. In a large wok or a suitable pan, add grated mango pulp, salt and sugar. Keep aside for 2-3 hours to marinate.
2. After the marination is done, keep the wok on high flame.
3. Add remaining spices and cook till the mango is tender and starts sticking.
4. You may need to continuously stir it to avoid burning.
5. If you are using dried fruits and nuts, then add them now to the tender mango pulp.
6. When all the ingredients combine together to form an uniform homogenous mix, turn off the burner.
7. Cool down the aam chutney completely and store in an air-tight container in refrigerator.
8. It stores well for 4-5 weeks.


My mother’s recipe from the repertoire of family recipe.

I have not added any preservative and simply refrigerated. But if you intend to make a bigger batch and use over a longer period of time, then I suggest adding soda benzoate to preserve.

It is best to let the mango pulp marinate for 2-3 hours with salt and sugar, it lends an amazing flavour and shorten the cooking time. Even if you do not get a chance to marinate, then also it is OK to add salt, sugar and all other spices together at the time of cooking.

Since it is home made and fresh, it has shorter shelf life and need to be refrigerated. It has benefits of mango without the harmful side effects of preservatives.

Tastes great as a spread on whole grain breads, rotis and paranthas or evergreen companion of the humble dal rice.

It can be used as a dip for crackers and mathris.

Addition dried fruits is optional as per taste and availability but it adds to taste and nutrition.

The quality of ingredients and the process followed is important if the food item has to be stored for a longer period of time.