Sweet and Sour Raw Mango Chutney: A Tangy Summer Delight That Steals the Show

Updated: 27-06-2025, 09.58 PM

As the summer heat rises, so does the craving for something tangy, refreshing, and packed with flavor. One such irresistible seasonal treat is Sweet and Sour Raw Mango Chutney — a burst of taste that can make even simple rotis or dal-chawal feel like a feast. This traditional Indian chutney blends the raw zing of green mangoes with the sweetness of jaggery and the spice of red chilies, delivering a flavor profile that’s bold, balanced, and utterly addictive.

Sweet and Sour Raw Mango Chutney

Perfectly paired with parathas, rice, or even snacks, this chutney is not just delicious — it’s cooling, digestion-friendly, and a must-have in every summer kitchen.

Ingredients You’ll Need

1 medium-sized raw mango (washed, peeled, and chopped)
2–3 dry red chilies (adjust to taste)
2 tsp fennel seeds (saunf)
3–4 mint leaves
2–3 tsp jaggery (gud) or as per taste
Salt to taste
¼ tsp cumin (jeera) – optional
A little water, only if needed

Step-by-Step Method

1. Prepare the Mango
Peel the raw mango, remove the seed, and chop the pulp into small pieces. If the pulp is fibrous near the seed, you can still use it — it adds body to the chutney.

2. Grind the Ingredients
In a mixer jar, add chopped mango, dry red chilies, fennel seeds, mint leaves, and salt. Grind the mixture without adding water at first to retain thickness.

3. Add Jaggery and Blend Again
Once the mixture is coarsely ground, add jaggery and grind again until smooth. If the chutney feels too thick, add 1–2 tablespoons of water and blend to your preferred consistency.

4. Serve and Garnish
Scoop out the chutney into a serving bowl. Sprinkle a little roasted cumin powder on top for a smoky touch. Serve fresh or refrigerate for later.

Why This Chutney Is a Summer Must-Have

✔ Perfectly Tangy, Sweet & Spicy – Raw mango and jaggery create a balanced flavor profile
✔ Great for Digestion – Fennel and mint naturally cool the body and soothe the stomach
✔ Stays Fresh for 1–2 Weeks – Store in an airtight container in the fridge
✔ Versatile Pairing – Works beautifully with rotis, parathas, dal-chawal, or even sandwiches and chaats

Serving Ideas

Enjoy with hot parathas or rotis — you won’t even miss the sabzi
Mix into curd rice for a cooling meal
Add to grilled sandwiches or chaats to elevate their flavor

Tips for Best Results

If the chutney turns out too sour, simply add more jaggery to balance it.
Grinding on a traditional stone grinder (sil-batta) enhances the flavor.
Add coriander leaves or green chilies if you like extra spice and herby notes.

Whether it’s part of a thali, a quick lunch fix, or a spicy dip with snacks, this raw mango chutney is a true celebration of Indian summer flavors — bold, bright, and unforgettable.

Author Profile

Kuldeep Singh Chundawat: My name is Kuldeep Singh Chundawat. I am an experienced content writer with several years of expertise in the field. Currently, I contribute to Daily Kiran, creating engaging and informative content across a variety of categories including technology, health, travel, education, and automobiles. My goal is to deliver accurate, insightful, and captivating information through my words to help readers stay informed and empowered.