🥭 The Perfect Pickle-Chutney Combo in a Spoon
Sweet, sour, spicy — this Raw Mango Chutney hits all the notes in one spoon.
It’s that side dish you reach for again and again, whether it’s paired with rice, roti, or even as a spread on toast.
With just a few ingredients and 10 minutes, it turns a boring plate into something exciting!
🛒 What You’ll Need (Makes 1 small bowl):
1 cup raw mango, peeled & grated (or finely chopped)
2 tbsp jaggery (adjust to taste)
1–2 green chilies, slit or chopped
1 tsp mustard seeds
½ tsp jeera
A pinch of hing
½ tsp red chili powder
Salt to taste
1 tbsp mustard oil (or regular oil)
Few curry leaves (optional)
🍲 How to Make It – Tangy, Quick & Tantalizing
1. Cook the Mango
In a small pan, heat oil. Add mustard seeds, cumin, hing, and curry leaves. Let them crackle.
Add grated mango, green chilies, and a pinch of salt. Cook for 3–4 minutes till mango softens.
2. Add Jaggery & Spices
Add jaggery and red chili powder. Stir well and cook on low till everything melts and blends.
It should turn slightly sticky and glossy.
3. Cool & Serve
Let it cool completely before storing. Keeps well in the fridge for up to a week.
❤️ Why Raw Mango Chutney Is a Must-Try
Quick to make with pantry staples
Perfect balance of tang, heat, and sweetness
Pairs with rice, paratha, or even dal-chawal
Because summer isn’t complete without raw mango magic
The Pinch of Masala 