Sweet. Spicy. Tangy. This viral Mango Chutney is summer in a spoon! Made with juicy mangoes, a hint of heat, and bold Indian spices, it’s the ultimate flavor bomb. Whether you spread it on toast, serve it with parathas, or dollop it over chaats, this glossy, golden chutney is a must-try. One taste, and you’ll be hooked!
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Cut tomato and raw Mango into halves. Heat pan and add raw Mango, tomatoes , green chillies and garlic pods. Toss for 4- 5 min on medium heat.
Cool down the veggies. Transfer it to a chutney grinder alongwith coriander leaves, onion , turmeric powder, red chilli powder and salt. Pulse 3-4 times into course paste. Don't add water.
Tangy Viral Mango Chutney is ready to serve. Tastes best with paratha , roti or fried rice. It stays well in the fridge for 2–3 weeks, and even longer if bottled properly.
Use fresh semi ripe mango and juicy hard tomatoes.
You can add roasted cumin for unique taste.
Pair with parathas, chaats, tikkis, cheese toast, or even salad bowls.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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