Amla & Raw Mango Chutney

A tangy, sweet and spicy chatpata chutney made with steamed amla and raw mango — doubles as a jam, pickle or spread for idli, dosa, bread and chapati. Packed with vitamin C and bold flavour!

Smt. Archana Gudigandla

Amla & Raw Mango Chutney

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Indian

Ingredients Method Notes

Ingredients

  

• 5 amla (Indian gooseberry), steamed
• 1 cup raw mango, sliced (I used Kotha Mamidi mango)
• 2 green chillies
• 1 small piece of ginger
• Small bunch coriander
• 1 tsp oil (for frying)
• 3 tbsp jaggery
• 2 tbsp jeera (cumin)
• 2 tbsp chana dal
• 2 tbsp black pepper
• 2 tbsp urad dal
• 2 tbsp peanuts
• Curry leaves
• 1 tsp salt
• 1 pinch hing (asafoetida)
• 1 tsp mustard seeds
• 1 tsp urad dal (for tempering)
• 1 tsp jeera (for tempering)
• 1 tsp oil (for tempering)

Method

 

1. Steam the amla: Steam the amla until soft. Set aside to cool.
2. Fry the amla and mango mixture: Heat oil in a pan. Add the raw mango slices, green chillies, ginger and coriander. Fry on medium heat for a few minutes until slightly softened.
3. Add jaggery: Add the jaggery to the pan and mix well. Let it melt completely into the mixture then switch off the heat. Set aside to cool.
4. Make the spice powder: Dry roast the jeera, chana dal, black pepper, urad dal, peanuts and curry leaves separately in a pan until aromatic. Allow to cool then grind into a coarse spice powder.
5. Grind everything together: Add salt to the spice powder and coarse grind together. Then add the amla and mango mixture and pulse grind until smooth but not too fine. Do not add water, the mixture will release enough moisture on its own.
6. Temper and finish: Heat oil in a small pan. Add mustard seeds and let them splutter. Add hing, urad dal and jeera and fry until golden. Pour the tempering over the chutney and mix well.

Notes

Satvic Basics & Foundations: This chutney is completely satvic, naturally sweetened with jaggery and loaded with vitamin C from the amla and raw mango.

Kotha Mamidi: This is a specific variety of raw mango popular in Andhra Pradesh – use any firm, sour raw mango if unavailable.

No water needed: The amla and mango mixture releases enough water when the jaggery melts — trust the process and don’t add water while grinding!

Storage: Keeps well in the refrigerator for up to a week in an airtight jar.

Serving suggestions: Use as a chutney with idli and dosa, spread on bread or chapati like jam, or serve alongside rice as a pickle-style condiment.