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Raw Mango Chutney

Vania Cotta
A savoury sweetish, sour and spicy raw mango relish made by slow cooking the raw mango in spiced vinegar.
Prep Time 1 d 15 mins
Cook Time 45 mins
Total Time 1 d 1 hr
Course Side Dish
Cuisine Goan, Indian
Servings 1 medium sized bottle


Prepping the raw mangoes

  • 10 nos Raw mangoes
  • Salt to taste

Cooking the chutney

  • 200 ml Vinegar
  • 1 ½ inch Ginger
  • 10-15 nos Garlic Cloves
  • 2 tbsp Red Chilli powder as per preference
  • Sugar to taste


  • Peel the raw mangoes, slice them and keep the seeds aside. The seeds can be discarded. Finely chop the mango flesh into small cubes.
  • Salt it well and keep it for a day to marinate.
  • Finely chopped ginger and garlic and keep aside.
  • In a heavy bottom pan, boil some vinegar with the chopped ginger and garlic, chilli powder and sugar for about 5 mins.
  • Next add the raw mango and cook on a low flame until the gravy thickens and the mango is cooked and soft to eat.
  • Check for taste and add more sugar or salt if required. You can also add more chilli powder if you like it spicy.
  • Once ready, bottle it up and enjoy with some nice hot chapatis or papad.


  • The raw mango seeds can be used in curries for that extra tangy flavour. I prefer them with some nice Goan Prawn Curry. These can even be dried and stored to use for any food preparations later. 
  • If you salt the raw mango pieces today morning, you can cook the chutney the next morning so it has enough time to marinate. 
  • If stored in a cool place or refrigerated, this chutney can be eaten for months. 
  • I used homemade toddy vinegar for this recipe but you can use any vinegar of your choice. 
  • I've used Kashmiri red chilli powder for this recipe because it is one of those red chilli powders which aren't too spicy but gives a nice deep red colour to any dish. 
  • The ingredients can be adjusted according to ones preference. It is better to eyeball these ingredients according to personal choice. 
Keyword Raw Mango, Raw mango chutney