Quick and Best Indian Sweet Mango Chutney Recipe: easy and delicious sweet-tart mango chutney made using raw green mangoes and basic spices. This is an Indian style chutney made in 20 minutes, completely Vegan + Gluten-Free and stays in the fridge up to 15 – 20 days.Hi my lovely readers, hope you had a great weekend. This weekend, I made this Quick and Best Indian Sweet Mango Chutney Recipe also called as ‘Chundu / Aam ki Launji’ in India and it’s hands down my FAVORITE Indian pickle or chutney ever ( I made it for the 3rd time in two months) !!!
It’s the perfect combination of sweet-tart and I can literally eat it with all our meal or snacks or even slathered on toast. It’s what I look forward to every summer cause no matter how much we make it thinking we’ll be able to consume the whole year, it always ends up finishing quickly.
Now, I’m a winter person….I mean I love winters more than the summer and the only reason for me to look forward to summers is all the seasonal fruits we get like mangoes, lychee, guavas, cherry and much more.
And if you’re a dessert-loving person, it’s the perfect time to make or eat freshly prepared turnovers, pies, cakes, ice-cream, pudding …. I mean we do get them all year round but nothing compares to eating fresh seasonal ingredient dishes.
Similarly, this Indian Sweet Mango Chutney Recipe can only be made using raw green mangoes as the raw mango adds such a great tart flavor to this otherwise sweet chutney.
So as soon as I got green mango this time for the chutney, I knew it’s coming up here on the blog as my friends have already asked for the recipe thrice and I thought I had already posted it last year but that wasn’t the case.
So, here I’m on a Monday morning, sitting with my cup of coffee, chutney slathered toast and chatting up with you about this. Now, the chutney recipe is really simple and you can adjust the sweet-tart flavor as per your taste. Also, here are some tips on making the chutney.
Tips for Making the Perfect Sweet Mango Chutney:
1. Mango should be Raw with not many spots.
2. Wash the mango and dry completely. (it shouldn’t have any water when grating it).
3. Grating it thinner will ensure it’s cooked quickly.
4. If using jaggery (like I do in this recipe), grate the jaggery too for even absorption.
5. The jar or dish you’ll use to store or serve the jam should be absolutely clean and dry (sterile jars are best for storing any jams/pickle/chutney).
6. You can add less or more water depending on how you like the chutney, just remember to cook it properly.
7. The COLOR (Everyone asks me for this), comes from ‘Turmeric Powder’ and ‘Kashmiri Mirch/Red Chili’ which is used for its color than the spiciness.
8. I’m using ‘Onion Seeds – Kalonji’ and ‘Fennel Seeds – Saunf’ for a rustic sweet flavor, however you can completely skip this if you don’t have them.
9. ALWAYS use a clean/dry spoon to scoop the chutney or pickles as it prevents them from going bad (fungus – Remember, once the chutney is all made, it shouldn’t have any contact with water).
That’s it, those were few tips that you can use to make this chutney quickly and storing it for later use in the fridge. So go ahead and get those green mangoes to make this deliciousness as if you’ve never tasted it before then you’re definitely missing out.
You can also try my ‘ Instant Indian Red Chili Pickle ‘ which is another very popular IndiIndiankle recipe.
As always, I Looove when you try my recipes and send me pictures & feedback. You can tag my recipes tried by you using #easycookingwithmolly on any of the social media below: