Hello everybody, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tangy, sweet ‘and’ spicy mango chutney. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Tangy, Sweet ‘and’ Spicy Mango Chutney is one of the most favored of recent trending meals on earth. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes delicious. Tangy, Sweet ‘and’ Spicy Mango Chutney is something that I’ve loved my entire life. They’re nice and they look fantastic.

Here's an easy tangy, sweet & spicy raw mango (kachhi kairi) chutney recipe. This is one of my friend's mom's recipe. I Have tried to make it as authentic.

To begin with this recipe, we have to first prepare a few components. You can cook tangy, sweet ‘and’ spicy mango chutney using 5 ingredients and 10 steps. Here is how you cook it.

The ingredients needed to make Tangy, Sweet ‘and’ Spicy Mango Chutney:

1. Make ready 5 Raw to semi ripe mangoes
2. Take As per taste Jaggery (I used 4 pieces about 1.5 x.5 inches)
3. Make ready 150 Ml Water
4. Get 1.5 Tsp Red Chili Powder
5. Take 2 Tsp Paanch Phoron Powder (A mixture of 5 spices in equal quantities - Cumin, Fenugreek, Mustard, Nigella, Fennel)

Watch how to make mango chutney in the video below: Sweet and Spicy Mango Chutney. Add in mango, raisins, apple vinegar and sugar. Mix everything and bring it to a boil. This tangy green mango chutney is prepared by crushing and blending raw mangoes with coriander leaves and basic spices.

Instructions to make Tangy, Sweet ‘and’ Spicy Mango Chutney:

1. Wash & peel the Mangoes. - Cut them into medium irregular pieces. - Set aside.
2. Heat 150 ml water in a medium Pan/Wok. - Add the Jaggery.
3. Let the Jaggery melt & caramelize over low heat. *Do not let the Jaggery burn. Your Chutney will be bitter-sweet if that happens.
4. Add the Mangoes followed by the Red Chili Powder & the Paanch Phoron Powder.
5. Cover & cook over low heat until the Mangoes soften & the liquid thickens & reduces.
6. Let it cool down completely.
7. Refrigerate in an airtight glass jar.
8. Serve with Pooris/Paranthas/Pulao.
9. Enjoy!
10. To make Paanch Phoron Powder: Combine 1/2 Teaspoon each of Mustard Seeds, Fenugreek Seeds, Nigella Seeds, Fennel Seeds & Cumin Seeds. - - Using a small Dry Grinder Jar, make a fine powder. Store in an airtight container. Use as required. This can be used as Achaari Masala as well when you cook Achaari Baingan, Chicken/Gosht, Paneer, etc.

The chutney prepared with this recipe has perfectly balanced tangy and spicy taste as chillies, garlic and ginger gives it a spicy touch while coriander leaves and cumin. Sweet and Spicy Raw Mango Chutney Recipe. This mango season, try out our tangy and spicy raw mango chutney recipe with onions, dal and lots of mustard seeds. It's the time when Indian kitchens do the mango tango; raw and ripe avatars - ranging from curries, pickles to desserts - of the succulent fruit are sent to the dining tables. 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.

So that is going to wrap this up for this special food tangy, sweet ‘and’ spicy mango chutney recipe. Thanks so much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!