This recipe for raw mango chutney changes the tart mangoes to a sweet, sour and spicy chutney that tastes fabulous with fritters, vegetables and lentil curries, parathas and masala omelette, and is something that tastes like summer.

Raw mango or “ambi” is one of the early summer treats in Punjab. This tart, tangy, green and firm fleshed fruit has a strong pull for school going kids and teenagers.
Throwing stones to make the raw mangoes drop down has been a favourite pastime of generations of kids in our region.

Then this treasure is gathered, sliced and sprinkled with salt and red chillies to be eaten with clenched jaws and eyes tight shut because raw mangoes taste very, very sour!

These early mangoes are preserved in the form of pickles and chutneys in almost every house that follows the tradition of mothers and grandmothers.


2 raw mangoes
2 cloves garlic
5 tablespoons brown sugar
2 cups water
1 teaspoon salt or to taste
1 teaspoon red chilli flakes
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon nigella seeds
2 cloves
6-7 black peppercorns
1/2 teaspoon turmeric

This Is What You Do:

Peel the mangoes, slice the pulp off and discard the stone.

Chop the pulp into tiny cubes, add pulp, sugar, garlic and water to a medium saucepan.

Cook over medium low heat till the mango softens and sauce begins to thicken slightly.

Toast the dry spices, red chilli flakes, cumin seeds, coriander seeds, nigella seeds, cloves, black peppercorns, turmeric on a hot skillet for a minute.

Add the spices and salt to the chutney and continue to cook for another 5 minutes or till the sauce is like pancake syrup.

Cool completely and store in a sterilised jar.

Makes 2 cups of chutney.

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