Sweet & Sour Mango Chutney

Mango is a versatile fruit, as many delicious recipes can be prepared with raw mango as well as ripe mango; such as mango pickle, drinks, mango roll up, sweet or spice chutney, shrikhand, ice cream, lassi, mango kulfi and so on. Sweet & sour mango chutney is one of my childhood favorite, and my mom used to make this dish during mango season in the summer. She would make it in large quantities and store it in a jar. We loved eating it in our lunch boxes with parathas. This mango chutney also known galka or khattmithi in Northern part of India, but every state has its own variation of making this sweet & sour chutney with different ingredients and has many different names. This recipe made with raw mangoes, jaggery and some spices in Eastern UP & Bihar style.  

Sweet & Sour Mango Chutney
Print Recipe
Prep Time
15 Minutes
Cook Time
25-30 Minutes
Prep Time
15 Minutes
Cook Time
25-30 Minutes
Sweet & Sour Mango Chutney
Print Recipe
Prep Time
15 Minutes
Cook Time
25-30 Minutes
Prep Time
15 Minutes
Cook Time
25-30 Minutes
Ingredients
Instructions
  1. Clean the raw mangoes with water.
  2. Peel and chop the mango in small cubes.
  3. Heat oil in a kadhai at medium heat. Once oil is hot, add cumin seeds, kalongi (nigella) seeds, fennel seeds in to hot oil. Once it gets golden color, add broken whole red chili. Saute for few sec. Add chopped mango in to it. Saute it for one minute. Add turmeric powder, salt and black salt and saute for 2 minutes.
  4. Add broken jaggrey, cumin seeds powder, crushed coriander seeds, dry ginger powder and 1/4 cup water. Stir it, cover it and let it cook at low to medium heat.
  5. Saute and cook the mix till mango gets soft and is cooked well. It should be of liquid consistency, Do not let it dry completely.
  6. Once its done, turn off the heat. Let it cool down while covered.
  7. Yummy khatta- mittha mango chutney is ready to be served. After cooling down, store it in a clean jar up to 2-3 weeks in fridge. Serve it as a side dish with parathas or roti. You can pack it for your kids lunch boxes as a sandwich.
Recipe Notes
  1. You can use sugar/brown sugar instead of jaggery.
  2. Add jaggrey according to your taste or to adjust the sourness of the mango.
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