Sweet, Sour & Spicy: Mango Chutney Recipes To Pair With Your Summer Meals

Summers in India are incomplete without mangoes and its various culinary uses in every corner of the country. While you have mango drinks and deserts, mango chutneys are also one of a kind condiment that has its own diverse range. These recipes are the most local and regional mango chutney recipes you can whip at home as a perfect accompaniment to your summer meals.

A small bowl or jar of chutney is not a mere condiment but a flavoursome side dish that completes a snack platter or an Indian thali. Prepared with fruits, vegetables, spices, and nuts, the creamy consistency, tangy notes, earthiness, and spiciness make dips quintessential to a tablescape catering to various palates. In the summer season, you get the opportunity to experiment with fruits, especially mangoes. Available in plenty, tangy and sweet delights can be used to prepare different kinds of chutneys. From sweet to spicy, these dips can be served with sandwiches, dal chawal, kebabs, fritters, and whatnot. Check out the different recipes prepared across India that pairs well with every meal. 

Methia Keri Chutney

In Gujarat, semi-ripe or raw mangoes are used to prepare the condiment for its natural tartness. To balance sweet and tangy notes, fenugreek seeds with bitter taste are tempered in a tadka pan and added, making it a unique preparation. Turmeric powder, red chilli powder, mustard seeds, and oil bring together a batch of chutney that you can enjoy with paratha and rice-based dishes. 

Ambycha Loncha

This Maharashtrian pickle-chutney recipe is a must-try for every home chef if you love to experiment with ingredients. Raw mangoes are mixed with oil, fenugreek seeds, red chilli powder, salt, red chilli powder, asafoetida, mustard seeds, and turmeric powder. If you use mango slices without the skin, you can serve this pickle as chutney or blend the ingredients for a creamy consistency. 

Gudamba

Gudamba chutney is a traditional Indian condiment prepared with fresh mangos, jaggery, and fragrant spices. It is popular throughout the summer months and hits the ideal blend of sweet, tangy, and gently spicy tastes. The raw mango delivers a refreshing acidity, while the jaggery adds depth and natural sweetness. When cooked in a non-stick with mustard seeds, dried red chillies, and curry leaves, the chutney becomes a flavourful addition to regular meals. It goes great with rice, rotis, dosas, and munchies. Aside from improving flavour, gudamba chutney is a seasonal staple that celebrates the arrival of fresh mangoes, and you can even add it to your lunchboxes.

Aam Er Tok

Aam’er Tok (pronounced tawk) is a delicacy for the hot Bengal summers when the mangoes are not yet ripe and the afternoon storms keep knocking unripe green mangoes from the trees. During these months, people from Bengal like creating a variety of refreshing green mango delicacies. Aside from the green mango dals, achaars (pickles), and chutneys, they also produce an aam’er tok or ambol, a distinctive transitional dish served after the fish and meat and before the sweets. On really hot days, the ambol or tok can even serve as a dessert to round out the meal. 

Dhaniya Aam Chutney

Dhaniya aam chutney combines two elements that distinguish the Indian summer kitchen: fresh coriander leaves and ripe mangoes. Green chillies, toasted cumin, and a pinch of salt enhance the taste without dominating the major components. This chutney, which is frequently made during mango season, goes well with parathas, pakoras, grilled appetisers, and rice meals. 

Tomato Mango Chutney

Tomato mango chutney is a beloved condiment across Indian households, balancing the tartness of ripe tomatoes with the tropical sweetness of raw or semi-ripe mangoes with all ingredients either blended using a mixer grinder or a hand blender. This vibrant relish is cooked down with mustard seeds, dried red chillies, curry leaves, and a touch of jaggery, creating a thick, glossy preserve with layers of sweet, sour, and spicy flavour. Popular in West Bengal as amsotto-tomato chutney and in South India as a side for idli and dosa, it is also served at the end of traditional Bengali meals. Stored in glass jars, it keeps well and brightens any simple meal. 

Chunnda

It is a perfect companion for roti, theplas, parathas, and a lot of other meals. You can increase or decrease the sweetness of this chutney as per your choice. This mango chutney recipe has a syrupy consistency as particles of mangoes are mixed with sugar syrup and at the same time, you will sense undertones of a variety of spices. A large amount of asafoetida along with cumin seeds is mixed with chilli powder to give this pickle a very different taste. Remember that this recipe has equal flavours of sweetness and spiciness and the right way to make this pickle is to strike a balance between both these flavours and make a delicious pickle.