Raw Mango Chutney

2 kilograms of chutney Conversion Chart Print


kilograms of raw mango pulp, grated
1750 grams of sugar
35 grams of salt
35 grams of garam masala (all spice powder)
25 grams of cumin seeds
35 grams of coriander powder
1 teaspoon of asafoetida
25 grams of grams of red chilli powder
75 grams of chuara or dried dates (optional)
25 grams of raisins (optional)
30 grams of muskmelon seeds (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. Keep the wok on high flame. Add remaining spices and cook till the mango is tender and starts sticking. You may need to continuously stir it. Add dried fruits and nuts. Cool down completely and store in an air-tight container in refrigerator. It stores well for few 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 work further of cooking. 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.