Delicious Goan Raw Mango Chutney

How to make Goan Mango Chutney

In the summer months of April and May when mangoes are in season, the traditional, flavourful raw mango chutney is made in homes across Goa. Its awesome taste makes it a great accompaniment to the staple Goan meal of rice and fish curry or any meal for that matter.

This chutney, as it is called, is not a spreadable paste, but has a delicious bite to it, being made with finely cut pieces of partly ripe mangoes. It requires the minimum of ingredients and can be made in minutes.

If you like this recipe, you could also check out another super-tasty Goan pickle – the Goan brinjal pickle.   

Ingredients

650g partly ripe mango/mangoes

(Around 500g / 3 ¾ cups chopped mango pieces)

200g sugar (1 cup minus 1 tbsp)

2 ½ tsp salt

¾ tsp turmeric powder

2 ½ tbsp chopped ginger (1″ x 3″ piece)

2 ½ tbsp chopped garlic (6 large or 12 medium-size cloves)

1⅓ tbsp Kashmiri chilli powder

(Or 1 tbsp regular chilli powder)

3 tbsp raisins

Approx. ⅓ cup (5 ½ tbsp) vinegar

Procedure

1. Peel off the mango skin and then chop the flesh into small pieces (a little smaller than ½ ” cubes).
2. Transfer these chopped pieces to a bowl or a small vessel, then mix them with the salt and turmeric powder. Cover the vessel and keep it aside for around ½ an hour.
3. By now the mango pieces will release a little liquid. Transfer them along with any released liquid to a non-stick pan.
4. Add the chopped ginger and garlic and the chilli powder to the mango pieces. Mix all of these ingredients and then cook them on medium-high heat for a minute before adding in the sugar. (You may need to add a little more sugar later on while adjusting the taste if the mango pieces are too sour.)
5. Continue heating on medium-high heat for around 8-10 minutes, till most of the liquid released after the addition of the sugar reduces to just a few tablespoons and the mango pieces become soft.
6. Stir in the raisins and after a minute, reduce the heat to medium, and add the vinegar.
7. Cook the mix for another 5 minutes or so till the liquid is considerably reduced and is more like a thick syrup.
8. Turn off the heat, let the mango chutney cool for around 5 to10 minutes and then transfer it to a sterilised bottle. It will thicken some more as it cools further. When it cools completely, screw on the lid of the bottle and store the chutney in the fridge. It will stay good for several months.

Enjoy!