Warm Mango Chutney

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Credit: Rajeev Patgaonkar, CEC, AAC
Chef & Child Ingredient of the Month, May 2013


2 ea. green mangoes
4 cloves garlic, minced
1 cup onion, finely chopped
1 tsp. cumin seeds
½ tbs. fenugreek seeds
1 oz. ghee or vegetable oil
1 cup grated Gur (Jaggery) or palm sugar
1 tsp. Indian chili powder
1 green chili, optional
Salt to taste


1. Wash, peel and grate mangoes. Keep aside, covered.

2. In sauté pan, heat ghee or vegetable oil. Add fenugreek seeds; cook for one minute. Add cumin seeds; cook for one minute. Add garlic; cook for one minute. Add onions and stir for one minute.

3. Add grated mangoes, chili powder, salt and Jaggery or palm sugar. Mix well and stir on medium-low heat; cook for about 4-5 minutes.

4. Cool at room temperature and serve on desired protein or with Indian bread or flat bread crackers.


Appetizer, Chef & Child, Vegetarian

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