For me, summer is synonymous with mangoes…all kinds, any which way.A fruit which fills my heart with joy whether it is in ripe or unripe form.It brings a truck load of childhood memories & recipes relished summer after summer.My grandmother’s recipes are unbeatable when it comes to this tropical fruit.While most of the ripened variety was devoured on its own,her creative side was at its best when she cooked with green mangoes.
In India, we get the best variety of mangoes from May end till July end.My grandmother used to wait for the Pre Monsoon showers.She said that the wind before the rain would bring the unripe fruit from the branches down to the ground and then they will hit the market.All her summer afternoons were spent working with the green mangoes or better known as Kairis, washing them,peeling them, grating few for chutneys, cubing some for relish, chopping few for jam and such.Then there were coolers and beverages followed by an endless list of pickles she used to make.These were the months when she made enough preservs to last thorough the year.She was so fussy & serious about her mango business that the summer vacations ideas were put off or planned to suit her availability.
There were jams for breakfast,chutneys with the meals,mangoes added to curries & lentils and juicy mango slices served as desserts.After having lived such times, summer feels incomplete if I do not make few mango delicacies.This recipe is one of my favorites.Its easy,healthy and tasty at the same time.
The concept of chutney has its roots in India - a saucy paste with grated,minced or whole fruit or vegetable.Any kind of chutney is a mandatory accompaniment to meals in my home.During summers,the usual green chutney is replaced by this green mango recipe that I m sharing in this post.
Aam is Hindi for Mango, Kalaunji is Hindi for Nigella seeds, which for some reason shortens to ‘launji‘. So basically this is a chutney/relish of green mangoes with Nigella seeds and sweetened with jaggery or ‘gur/gud‘. Jaggery is nothing but unrefined sugar from sugarcane or palm tree.The consumption of Jaggery is quite popular in all parts of India especially during winter months because it is supposed to keep the body warm and active.Being unrefined, concentrated form of sugar, jaggery is full of nutrients and is considered very good for health.The best part about Jaggery besides being a iron resource is that unlike sugar,you dont have to worry about calories.Jaggery will never let you gain weight and helps to combat anaemia in women.You can easily get it in Indian stores in powdered or slab form.I recommend buying a brand which is imported from India.Another point to note is that stale/old jaggery is blackish brown in color & is bitter in taste, fresh one is golden-yellow in color & sweet in taste. Some tips there.Another ingredient which gives this chutney a typical tang is use of black salt or kala namak which is a pungent smelling, slightly pinkish rock salt widely used in India street food,beverages and preserves.Again you can get it at indian stores easily.
Having said that, you can eat as much of this chutney as you want without having to think about gaining weight and stuff.I literally snack on it.Its tangy with sour mangoes and the caramalized sugars from jaggery give it a luscious feel and then spices take it to a whole new dimension.I dont like to weigh down the tang of chutneys I make with lots of sugar/jaggery,so you ll need to adjust the quantity in the recipe below.This is a recipe which is bound to leave you licking your fingers and asking for more.Enjoy it with papads, nachos, chips, stuff it inside pita pockets, mix it with your marinades, add it to you salad dressings…in short make it for sure coz it is one ‘to-die-for’ relish!Below goes the recipe:-
Ingredients:- [Makes approx 3.5 cups of chutney]
- 3 cups chopped green mango [from 2 large mangoes,raw & sour]
- 1 tbsp mustard/sesame oil
- 1/2 tsp Nigella seeds[kalaunji]
- 1/4 tsp fenugreek seeds [methi dana]
- 1/4 tsp cumin seeds
- 1/4 tsp fennel seeds
- 1/2 tsp roasted cumin seeds powder
- 1/2 tsp turmeric powder
- 1 tbsp red chilli flakes [adjust to taste]
- 1 tsp black salt/kala namak [substitute with normal salt/adjust to taste]
- 6 tbsp of jaggery
- If using a jaggery slab, with the help of a sharp knife cut it into small pieces.Set aside.
- In a heavy bottomed pot, heat the oil on medium heat.If using mustard oil- heat it to smoking point to do away the raw smell.
- Once heated, add the Nigella, fenugreek, cumin & fennel seeds to the pot.Wait till they crackle & you smell the aroma.About 30 seconds.
- Next add the turmeric powder and red chilli flakes to the pot.Cook for another 30 seconds.TIP:Whenever adding turmeric powder to hot oil, keep a watch because it burns easily.
- Add the chopped green mangoes to the pot and stir on medium heat to combine well with the other ingredients.Stir for about 2-3 minutes on medium heat.
- Next, cover the pot with a lid, reduce the heat to low and let the mangoes cook till they are 90% cooked but not mushy.About 15-20 minutes.Again note that this cooking time will depend on how thick you have cut the mangoes.
- Add the jaggery to the pot next and combine gently with mangoes.You will see that as the jaggery will cook, it will release water.Do not worry.Everything is as per plan.
- Cover the pot again and cook on low heat for another 7-10 minutes until the jaggery has completely melted and mangoes are cooked thoroughly. At this point add the black salt and roasted cumin powder and stir well.
- Remove from heat.If you want, you can crush the cooked mangoes slightly using a masher.
- As the chuntey will cool, it will become more and more thick so don’t worry if you feel that its is watery when hot.
- Once the chutney has cooled, transfer to dry, air tight jars and keep refrigerated for up to 5 days.
Hi Tanvi! I was “just” here and saw a new recipe being posted. Great timing. I like how you said, “you can eat as much of this chutney as you want without having to think about gaining weight and stuff.” This is so important when it comes to food I like. I have no control over. Of course I love all of your pictures, but your simple mango picture is amazing. It’s so hard to capture “goodness” of such a simple food, and you captured it beautifully. You are so good with all the props and make the food extra delicious. Love it!
That must be the prettiest mango chutney I’ve ever seen. It sounds really tasty too.
And grandmother’s recipes – nothing can ever come close, can they? My grandmother used to make an achaar out of apples (same way you’d make it with mangoes but it used to be hard to find green mangoes so she used green apples) – I used to eat it as a snack – with nothing else!
sooo beautiful! I love chutney, Indian style.
DO you know the recipe for shredded mango chutney from the MOther’s brand? (I got it from my local Indian store, and my family is addicted to it! lol)
Beautiful! Just when I think I am done with mango recipes I find something like this! This spice blend sounds delicious Tanvi! I seriously have had too much mango this year but will try this last one recipe! lol
Looks great Tanvi! I can just imagine the appetizing flavours in this
Low calorie! Thats for me and luckily this looks so delicious as well!
Can’t beat a dish that comes with such lovely memories
but I really like this one because it is guilt free
as always I am enchanted by your pictures Tanvi..
Tanvi once again a beautiful recipe and and even more beautiful write up to the post
looks absolutely delicious..jheebh mein paani aa gaya ;p
Yum yum, fingerlicking addictive mango chutney…feel like relishing some rite now…
Looking at young green mangoes makes me want to go out and look for some… now
Your photos are superb…
ooooh i just feel like grabbing over and eating those raw mangoes with salt and chilli..gosh im drooling…im not a big fan of the semi sweet pickles but this looks absolutely drool worthy
That looks soo beautiful and full of flavor!
I’m looking for recipes to use all the ripe mangos. This is a great idea and like that it will keep for a few days. I can see using it on so many dishes…or just right out of the jar!!
Great looking and tangy mango chutney dear. I will definitely make it a point to prepare as per your recipe till the mango season lasts.
Deepa
Hamaree Rasoi
Love this recipe Tanvi and the pictures are just stunning. I am not big on mango but my hubby is so I am sure he will love this.
Have a great week ahead.
When did you post this – I certainly missed it! Wow. Love this chutney of yours. Love all the props too!
This is a staple in our house in raw mango season, the whole summer. Your pictures are drool-worthy !!!
I am so happy to have discovered your blog! I adore chutneys, and this looks beautiful.
I’ve been seeing mangos everywhere recently. I think it’s a sign that I need to go buy some and whip up something using the fruit! As always, your pictures are stunning, and this sounds superb.
This is one of my fav chutney and looks so perfectly delicious. Your photos are getting better and better.. that black tray .. SIGH!!! LOVE IT
I think I may have to visit India because I LOVE a great mango. I;ve only had one type and it would be so much fun to try other mangos. This green mango chutney definitely looks wonderful and I love the presentation Tanvi
Thank you so much everyone for stopping by! Love you guys!
I love the tangy and sour taste of green mango. And this Indian style chutney is so flavoursome and always whets the appetite for all the other beautiful dishes.
This makes me very nostalgic
. Mum and I used to make pickles from raw green mangoes and go up to the “terrace” to sun them. I wouldn’t dare make them here in Australia though. A raw mango is virtually extinct here and costs $5-$8 per mango!! Your chutney looks beautiful!
this sounds just yummy right now!! thank you for sharing this.
Really good, Tanvi. The photography is amazing. My mouth already started watering! My grandmother also used to make this chutney every year…
Mangoes are my favorite fruit but I can’t say that I’ve ever tried to do anything with a green one! This chutney looks fabulous!
Tanvi,
We saw this photo on Dario Milano’s brown food contest and just loved it there. We love it even more here because of the story, recipe and all the other great photos.
We just bought mangoes to make sorbet and now we are seeing posts about them everywhere, mostly dessert. Since we love the flavors of Indian cuisine and let it influence many of our western dishes, freshly made mango chutney seems like a perfect addition.
You have been added to our Google home page and we will be visiting often. Good luck in the contest!
That looks wonderful. I’ve never made chutney before.
I love mangoes. Currently in the UK we have some alphonso mangos from india and I am loving them so much. Wish the season wasn’t so short, but this is a great way of preserving them.
*kisses* HH
What an interesing chutney! I’ve never eaten green mangoes, but I’m sure I’d love this speciality. The nigella seeds are a great addition.
Cheers,
Rosa
Shape of the bottle is so pretty and chutney is AMAZING! I will def do it after you saying so much, wish I get some good raw mangoes here!
This sounds so tasty! I can’t wait to have mangos back in season!
Tanvi, Here you go, we have yet another common factor now – mangoes!
Just like you, mangoes define summer for me.
Though I usually don’t like sweet and hot tastes mish-mashed, this pickle is an exception, love licking those pickled mango pieces!
That picture of the pickle in the bottle is simply irresistable..
wow,i had no idea that’s what a green mango looked like inside!!! how were you able to peel it open, if it’s not ripe??? and then core it so well???
Tanvi!!! Love the way you setup your photos, it’s just right! I love this aam ki chutney and have to try and make it. My mom always has a jar onhand (storebought
) I’m going to show her this recipe and she might make it. 
I love dipping sweet mangoes in kala namak or chaat masala. mmmmm.
Thank you everyone for stopping by and leaving fantastic comments and feedback.I so appreciate it
I’m in mango heaven as well… your chutney looks absolutely beautiful and the steps are so well illustrated – thank you.
Lovely shots! I’m a huge fan of chutneys as well and use it as a sandwich condiment quite often. Thanks so much for the explaination on jaggery and the tips for buying it. I’m running right out to my local Indian market to look for some. Sounds like it would be fantastic for baking.
Oooh, What a beautiful post Tanvi ! This is the most gorgeous ‘Mango Chutney’ I’ve ever seen ! It looks absolutely superb
I’m a huge fan of mangoes but I’ve never made my own chutney :l …and your lovely recipe is the perfect excuse to make my own 
BTW, wonderful pics as always.
Have a great day,
Aldy.
awesome mango chutney and wow Tanvi fab pictures
Ur pics are sooo stunning Tanvi and thats a really good mango chutney!
U have cubed the mango so beautifully and i am in love with all ur crockery and props !
Would L.O.V.E this with a beautiful piece of fish. Thank you for always educating me. I had not idea what Jaggery was and now I am well versed since you have enlightened me. Your food and photography are always splendid Tanvi. I am so in awe of both of those obvious gifts you possess.
I swear I want to dive right in that jar and eat it all up that’s how good your chutney looks.
Wow Tanvi. I love this recipe & totally agree about mangos being heavenly, the smell of a beautifully fresh mango is awesome. Never cooked with green mangoes though, so loved all this. I will be keeping this one to try during our mango season
Hi Tanvi, this is the most glorious chutney I have ever seen! The next green mangoes that cross my path will be made into your chutney. Can’t wait!
Thanks yeh bht osm h..