Raw Mango Chutney Recipe with Vinegar without any oil in North Indian Style. It's Gluten-free, Vegan and No Oil Raw Mango Chutney
Also, known as Aam aur Sirke Ki chutney, it is very commonly made in Western Uttar Pradesh. Make this delicious Raw Mangoes along with dried cranberries, Vinegar and jaggery with Indian spices and enjoy it all through the year.
A family recipe passed by my grandmother(dadi), every summers I make a small batch for me to enjoy it with my meals. When it's the season of Raw Mango makes this sweet, tangy and a bit spicy Chutney.
About the Recipe
Every summer my daadi(grandmom) used to make big batches of this chutney along with mango pickle. It is made from fresh raw mangoes, in vinegar and jaggery along with spices like cumin, kalonji(nigella/onion seeds), red chilli and fenugreek seeds. Vinegar acts as the preservative for the chutney and gur(jaggery) and the spices are good for digestion.
I make a small batch every summer whenever it is possible for me. At my mom's place local vinegar is used to make this chutney. I have used Apple Cider Vinegar and also added some dried cranberries. You can use any other variety of vinegar. Raisins can also be added in place of cranberries.
Aam Aur Sirke Ki Chutney(Raw Mango chutney with Vinegar)
Raw Mango chutney, Aam aur sirke ki chutney in our local language, is one of my favorite chutney since I was a kid. I love having it with my meals.
It is a kind of sweet and sour mango-cranberry relish, that you can enjoy with your paranthas(Indian Flatbreads) or dal/lentils rice. You can even add in your salads, tacos or add to salads and salsa as a sweet and sour dressing.
How to make Sirke Ki Chutney/Green Mango Chutney
- Wash, peel and grate the raw mangoes.
- Transfer grated raw mangoes to a heavy bottomed pan, add cranberries, vinegar and all the spices. Let it cook on low flame, till the mangoes are soft.
- Add jaggery/gur and cook till the whole mixture starts to get thick. You get a nice aroma when the chutney is cooked. Add salt as per your taste and cook for another 2-3 minutes.
- Switch off the flame and let the chutney cool completely before transferring it to an air-tight container.
Ingredients and Stepwise pics
If you are making a big batch just increase the amount of spices and jaggery as per your requirement. Also, you can sugar instead of jaggery.Add the sweetener as per the tartness of raw mangoes.
Shelf Life
Store this chutney in glass jar or bottle with an airtight lid. When stored properly, it stays good for months in the refrigerator or even at normal room temperature.
Serving Suggestions
Enjoy with stuffed parathas like Aloo Paratha, Chana Dal Paratha, Kulchas, Pooris, and Dal-Rice combo, Khichdi or even in your salads and sandwiches.
More Recipes with Raw Mangoes/Green Mangoes
Mango Recipes from the Blog
Mango Recipes from the blog that you should definitely try when mangoes are in season
Aam Ras, Mango Mousse, Mango and Cardamom Cupcakes, , Mango Cheesecake Ice cream, Mango Kulfi, Mango Custard Falooda, Mango Summer Cooler, Mango Passion Fruit and Iced Tea, Mango Thandai Lassi, Mango Chilli Sauce, Aamras, Avocado Mango Black Bean Salsa , Mango Strawberry Salsa, Mango Kalakand with Parle G tarts, Tropical Smoothie Bowl
Recipe Card
Raw Mango Chutney/Aam Aur Sirke Ki Chutney(North Indian Style)
Equipment
- Grater/Mandolin
- Peeler
- Pan to cook chutney
- Ladle
- Measuring Cups and Spoons
Ingredients
- 500 g Raw Mango
- 50-100 g Dried Cranberries/Raisins --50 g (optional) optional
- 250 g Jaggery or Gur/Sugar
- 1 tbsp Fennel Seeds(Saunf)
- 1 tbsp Fenugreek Seeds(Methi Dana)
- 1 tsp Nigella Seeds(Kalonji)
- 1 tsp Red Chilli Flakes
- Black Salt/Salt as required
- ¼ cup Apple Cider Vinegar or any Fruit Vinegar or Pomegranate / Rice Vinegar
Instructions
- Wash, peel and grate the raw mangoes.500 g Raw Mango
- Transfer grated raw mangoes to a heavy bottomed pan, add cranberries, vinegar and all the spices.50-100 g Dried Cranberries/Raisins --50 g (optional), 1 tbsp Fennel Seeds(Saunf), 1 tbsp Fenugreek Seeds(Methi Dana), 1 tsp Nigella Seeds(Kalonji), 1 tsp Red Chilli Flakes, ¼ cup Apple Cider Vinegar or any Fruit Vinegar
- Let it cook on low flame, till the mangoes are soft.
- Add jaggery/gur and cook till the whole mixture starts to get thick. You get a nice aroma when the chutney is cooked.250 g Jaggery or Gur/Sugar
- Add salt as per your taste and cook for another 2-3 minutes.Black Salt/Salt
- Switch off the flame and let the chutney cool completely before transferring it to an air-tight container.
Notes
Do make this sweet and sour relish and give your feedback in comments section.
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Thanks for stopping by!!
Swati
Sunita Mathur
This sounds delicious! Have you tried to use whole fresh/frozen cranberries instead of dried ones? The dried ones are loaded with sugar so I think some adjustment to the Gur quantity will be required. Thanks!
Swati
Hi! I have used dried one but sugarfree cranberries.. as the amount of cranberries is just a handful about 50 gms. Don’t think you need to adjust the sugar level.. Since fresh cranberries are more tarty you can try adding about 30-50 gm more of sweetener.sorry never added fresh cranberries to it .. but have used in plum and cranberry chutney which is altogether a different fruit(plum)and recipe. Whenever you try do let me know your feedback.
Renu Agrawal Dongre
A different combination in this chutney. I have never used mango and canberry together. Loved your detail step by step instructions
Mina Joshi
This chutney looks delicious. I love trying out new chutneys and this one sounds exciting.
shobhakeshwani
Good idea of adding cranberries. will try doing that next time.
Swati
Do try these
Vasusvegkitchen
This sweet, sour, spicy pickle is very tempting. Grated mango nd cranberries I never tried just love the combination. Love to have it with hot steamed rice ?
mayurisjikoni
With nigella seeds and cranberries this chutney must be so tasty. I would love to use it as base for sandwiches, a bit of sweetness, a bit of spiciness and tangy.