Indian Sweet Mango Chutney Recipe: easy and delicious sweet-tart mango chutney made using raw green mangoes and basic spices. It’s ready in 20 mins, Vegan + Gluten-Free and stays in the fridge up to 15 – 20 days.
Indian Sweet Mango Chutney / Mango Chutney / Chunda
Hi my lovely readers, hope you had a great weekend. This weekend, I made this Indian Sweet Mango Chutney Recipe also called as ‘Chunda / Aam ki Launji’ in India.
It’s hands down my FAVORITE Indian pickle or chutney ever ( I made it for the 3rd time in two months) !!!This Indian Sweet Mango Chutney is a perfect combination of sweet-tart and I can literally eat it with all our meals/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.
However, the only reason for me to look forward to summers is all the seasonal fruits we get like mangoes, lychee, guavas, cherry and etc.
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 delicious tart flavor to this otherwise sweet chutney.
Hence, it’s also called ‘Raw Mango Chutney’ or ‘Fresh Mango Chutney’.
So as soon as I got green mango this time for the chutney, I knew it’s coming here on the blog.
Many friends have already asked for the recipe number of times 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 Indian Sweet Mango Chutney Recipe:
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 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 Indian Sweet Mango Chutney Recipe quickly and storing it for later use in the fridge.
So go ahead and get those green mangoes to make this delicious Indian Sweet Mango Chutney Recipe as if you’ve never tasted it before then you’re definitely missing out.
As always, I Looove when you try my recipes and send me pictures & feedback.
Tag my recipes tried by you using #easycookingwithmolly on any of the social media below:
Connect with Me Here: Facebook / Pinterest / Instagram
You Can Also Try These Other Popular Recipes :
Copycat Cheesecake Factory Cilantro Sauce/Chutney
Instant Indian Red Chili Pickle
Cashew Coconut Chutney
Indian Sweet Mango Chutney Recipe - Chunda
Indian Sweet Mango Chutney Recipe: easy and delicious sweet-tart mango chutney / chunda made using raw green mangoes and basic spices.
- 1 Large Green Raw Mango - washed and patted dry
- 1/4 Cup Jaggery - you can use brown sugar or any other kind of sugar or sugar substitute
- Juice of 1/2 Lemon or use vinegar
- 1/3 Cup Water
- 2 Tbsp Olive Oil
- 1/4 Tsp Onion Seeds - optional
- 1/4 Tsp Fennel - optional
- Pinch of Asafetida
- 1/2 Tsp Turmeric Powder
- 1/2 Tsp Red Chilli Powder
- 1/4 Tsp Ginger Powder
- 1/4 Tsp Cumin Powder
- Salt to taste
*(If the jaggery too hard, then grate it using the grater and keep aside.)
- Take the washed green mango and peel it.
- Now, grate it thinly using a handheld grater or machine.
- Heat oil in a pan over medium heat.
- Add onion seed, fennel and give it a quick stir.
- Now, add all the powdered spices and stir again.
- Finally, add the grated raw mango, lemon juice and saute everything for a minute.
- Lower the temperature and let the mango cook halfway through with all the spices for 3-4 minutes.
- Once, the mango is slightly cooked, add the grated jaggery, water, and cook on low heat for 7-8 minutes (stirring every minute).
- At this point, do a taste test and see if the spices, sugar, and salt are as per your need or customize accordingly.
- Finally, give the mango chutney a quick stir and turn off the heat.
- Transfer the chutney to a clean, dry jar or serving dish.
- Let the chutney cool for a few minutes and it will thicken up too.
- Serve the chutney with your fav savory dishes or store in the fridge in an airtight jar (once completely cooled).
Amount Per Serving: Calories: 80Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 75mgCarbohydrates: 36gFiber: 2gSugar: 20gProtein: 1g
23 Replies to "Best Indian Sweet Mango Chutney Recipe (Chunda)"
Tina June 5, 2019 (6:41 am)
Molly, we made your sweet mango chutney for 3rd time in a month and it comes out delicious everytime! Thanks for such an easy recipe – Tina
Natasha January 8, 2019 (10:20 pm)
This recipe turned out fabulous,I made curry chicken to go with it and the family absolutely loved it.I used fresh ginger minced up finely instead of the ginger powder.
Molly Kumar January 9, 2019 (7:14 pm)
Hi Natasha, so glad you tried my recipe and that your family loved it. It’s one of our fav fav recipe – Hugs, Molly
Lee Rowe September 10, 2018 (7:03 am)
Hi, how long will this keep please in sterilised and sealed jars? I would like to make some for Christmas presents.
Molly Kumar September 11, 2018 (12:47 am)
Hi Lee Rowe, I have kept them in storebought sterilized jars for up to 2 weeks in the fridge.
Lianne Rowe September 11, 2018 (9:57 pm)
Thanks Molly. x
Cindy McKay November 12, 2017 (2:30 am)
Just finished making this chutney and when doing the taste test I couldn’t stop !! Delicious. I did add more sugar though as I only had raw sugar in hand. Also substituted malt vinegar for the lemon juice. Can’t go wrong with this recipe so long as the spices are there. Thankyou for this little treat.
Sarah June 21, 2017 (1:47 am)
How great! I’ve always bought jarred chutney! How awesome to be able to make my own!
Molly Kumar June 22, 2017 (3:21 am)
Thanks Sarah. Look forward to you trying the recipe.
Ed Guarderas April 17, 2020 (3:41 am)
Thank you planning to make chutney this weekend, got plenty mangos. I have made before different recepy, glad I found your. Will plan to make 12 jars to last me the whole year. Thank you,
Ed from Miami
Molly Kumar April 18, 2020 (3:23 pm)
Thanks Ed and looking forward to you making the chutney. We are waiting for fresh green mangoes to make another batch soon 🙂
Christine June 13, 2017 (6:22 pm)
Love this recipe! Mango chutney is so delicious, and right now so perfect for summer. Can’t wait to make it!
Amanda June 13, 2017 (4:50 pm)
Yum! I’m just starting to discover the world of chutneys. The only one I had ever had was tomato chutney. This sounds wonderfully sweet and tangy.
Molly Kumar June 14, 2017 (1:54 pm)
Thanks Amanda 🙂
Veena Azmanov June 13, 2017 (5:14 am)
Oh I love Chunda!! I remember when mom would make chunda we’d eat nothing but chapati and chunda.. My Rhea loves it.! This is so addictive..! Love it molly. Can’t wait to try your recipe.
Molly Kumar June 14, 2017 (1:55 pm)
Thanks Veena, I love having it with roti too.
Adriana Lopez Martn June 13, 2017 (3:05 am)
I love Indian Cuisine and chutney must try this recipe soon looks lovely and easy to make. Thanks for sharing your tips on cooking this classic recipe.
Molly Kumar June 14, 2017 (2:03 pm)
Thanks so much Adriana 🙂
valmg @ From Val's Kitchen June 13, 2017 (2:28 am)
I haven’t had chutney in years. I always appreciate quick and simple recipes and this sounds super flavorful.
Molly Kumar June 13, 2017 (5:12 am)
Thanks Val, do give it a try soon.
Hanady | Recipe Nomad June 12, 2017 (11:25 pm)
MMM! This reminds me of my favorite Indian restaurant in London! I love the deep red color and the flavors sound divine! Saving this one!
Pam Wattenbarger June 12, 2017 (4:33 pm)
I, too, was wondering where the wonderful red color came from! I didn’t know that tip about the fungus caused from water on the spoon either. I am sure I’ve probably done this in the past when I wondered why my chutney went bad.
Tina Dawson | Love is in my Tummy June 12, 2017 (3:10 pm)
Mango chutney on toast! Now that I gotta try!