Name: Sweet and Tangy Mango Chutney Recipe (Khatti Meethi Aam ka Chutney)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 250 gm Mango Pulp (boiled until softened, from approximately 2 ripe mangoes); 150 gm Sugar (adjust to your preference, granulated white sugar); 0.5 tsp Salt (black); 0.5 tsp Salt (adjust to taste, regular table salt); 0.5 tsp Chili Powder (adjust to your spice preference, red); 1 tbsp Water (for adjusting consistency, optional)

Sweet and Tangy Mango Chutney Recipe (Khatti Meethi Aam ka Chutney)

muktisahay

UpdatedJuly, 2025

40 minutes

1229 reads

4.67 from 3 votes

Indian

About Sweet and Tangy Mango Chutney Recipe (Khatti Meethi Aam ka Chutney)

Dive into the vibrant flavors of India with this Khatti Meethi Mango Chutney recipe! This classic sweet and tangy chutney perfectly balances the luscious sweetness of ripe mangoes with a delightful tang, making it an irresistible accompaniment to countless dishes.

From savory samosas and pakoras to rich desserts and even plain yogurt, its versatility shines. The subtle warmth of chili powder adds a delightful kick, elevating this simple chutney to a culinary masterpiece. Prepare to be amazed by the ease of making this incredibly flavorful condiment!

This recipe is perfect for mango season, offering a delicious way to preserve the taste of summer. Whether you're a seasoned cook or a beginner, this chutney is sure to become a staple in your kitchen.

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Recipe Time & More

Prep15

Cook25

Total40

Calories8062 kcal

Serves

Served AsDesserts

Recipe TasteSalty Spicy Sweet

Ingredients

Mangoes

▢ 250 gm Mango Pulp boiled until softened, from approximately 2 ripe mangoes

Sweeteners and Spices

▢ 150 gm Sugar adjust to your preference, granulated white sugar
▢ 0.5 tsp Salt black
▢ 0.5 tsp Salt adjust to taste, regular table salt
▢ 0.5 tsp Chili Powder adjust to your spice preference, red
▢ 1 tbsp Water for adjusting consistency, optional

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Instructions

Prepare the Mangoes

Boil the mangoes until soft. Puree them to a smooth pulp using an immersion blender or food processor.

Cook the Chutney

Heat a medium-sized pan over medium heat. Add the mango pulp and sugar. Stir well to combine.

Simmer and Thicken

Simmer the mixture, stirring frequently, until it thickens to your desired consistency. This may take 15-20 minutes. Add a tablespoon of water if it becomes too thick.

Season and Finish

Stir in the black salt, regular salt, and red chili powder. Mix thoroughly. Taste and adjust seasonings as needed.

Cool and Serve

Remove from heat and allow the chutney to cool completely. Serve chilled or at room temperature. Store in an airtight container in the refrigerator for up to a week.

Recipe Notes

Expert Tips for the Best Khatti Meethi Mango Chutney

For a smoother chutney, strain the cooked mango pulp through a fine-mesh sieve before adding it to the pan.
Adjust the amount of sugar according to the sweetness of your mangoes. You can also substitute with jaggery or brown sugar for a deeper flavor.
For a spicier chutney, add a pinch of cayenne pepper or green chilies along with the red chili powder.
If you don't have black salt, you can omit it or use a small amount of regular salt instead. However, black salt adds a unique, slightly eggy flavor that enhances the chutney.