Servings: 3

Weight Watcher Smart Points: 1

Preparation Time: 5 Minutes

Cooking Time: 15 Minutes

Ready In: 20 Minutes


  • a pinch of garam masala powder
  • ½ inch ginger, grated or finely chopped
  • a pinch of asafoetida/hing
  • 2 medium sized juicy semi ripe mangoes
  • 1 tbsp peanut oil or any vegetable oil
  • ¼ tsp red chili powder
  • salt as required
  • 2 tbsp powdered jaggery or as required (adjust as per the sweetness of the mangoes)
  • ½ tsp panch phoran - equal mix of cumin, fennel, mustard, nigella & fenugreek seeds


  1. peel and finely chop the mangoes.if the mangoes are very juicy and fibrous, you can just remove the pulp.heat oil in the pan.fry the panch phoran spices till add the ginger and fry for some seconds till its raw aroma goes away.add the finely chopped mango or mango pulp/puree.add the red chili powder, garam masala powder and asafoetida.stir.simmer for 1-2 minutes.add the powdered jaggery and salt.stir and cook for 2-3 minutes.don't overcook as the mixture will become thick.remove the mango chutney in a bowl.serve mango chutney warm or at room temperature as dip or chutney stays good for 2-3 days in the refrigerator.

Leave a Comment