Mango chutney

Today, I thought of sharing two of my mother’s chutney recipes.

Raw mangoes

Mango chutney

Time taken: 20 mins

Serves 4Mango chutney


  • Mango – 1, unripe
  • Onion – ¼, chopped
  • Malu miris/ capsicum – 1, chopped
  • Mustard – 1 tsp
  • Fennel seeds – 1 tsp
  • Crushed chillies – 1 tsp
  • Sugar – 1 tbsp
  • Vinegar – 1 tsp (optional – best to add, if you want to keep chutney for some days)
  • Turmeric – ½ tsp
  • Salt, to taste
  • Low fat oil – 1 tbsp


  1. Wash the mango, de-seed and chop up the mango with the skin into 1 inch slices.
  2. Marinate the chopped up mango pieces with salt and turmeric. Keep aside.
  3. Heat 1 tbsp oil in a pan and fry the mustard and fennel seeds. As they start to splutter, add the chopped onion and malu miris.
  4. After a few minutes of frying or once the onions become pinkish, add the marinated pieces of mango and mix well.
  5. Cover and cook on low heat for 5 mins.
  6. Remove cover and stir.
  7. Add 1 tsp of crushed chillies to the pan. Mix well and cover and continue to cook for another 5 minutes.
  8. Remove cover again and this time, add 1 tbsp of sugar and the optional 1 tsp vinegar.
  9. Mix well and cover and cook for a few more minutes.
  10. Remove from heat and mix well before transferring to the serving bowl.

Recipe source: Raji Thillainathan.


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