Mango Dry Fruit Chutney

Here's a delicious and rich Sweet Mango Dry Fruit Chutney recipe — a perfect blend of tangy mangoes, warm spices, and sweet dried fruits. It’s great as a side with Indian meals, snacks, or even as a spread.

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Sweet Mango Dry Fruit Chutney Recipe

🛒 Ingredients:

• Raw mangoes – 500g (peeled and grated or finely chopped)

• Sugar or jaggery – 1 to 1¼ cups (adjust to taste)

• Salt – ½ tsp

• Turmeric powder – ¼ tsp

• Red chili powder – 1 tsp (adjust to taste)

• Roasted cumin powder – 1 tsp

• Dry fruits, chopped –

  • Raisins – 2 tbsp

  • Dates – 4–5 (deseeded, chopped)

  • Cashews – 2 tbsp

  • Almonds – 2 tbsp

  • Pistachios (optional) – 1 tbsp

• Cardamom powder – ½ tsp

• Cinnamon stick – 1 small piece

• Cloves – 2–3

• Water – ½ cup

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🧑‍🍳 Instructions:

Step 1: Prep the Mangoes

• Peel and grate the raw mangoes. If they’re very sour, you can soak them in water for 15 mins to mellow the flavor slightly.

Step 2: Cook the Mango

1. In a heavy-bottomed pan, add the grated mango, salt, turmeric, and a bit of water.

2. Cook on medium heat for 5–7 minutes until the mango softens.

Step 3: Add Sugar and Spices

1. Add sugar or jaggery. Stir and let it melt completely.

2. Add chili powder, roasted cumin powder, cinnamon stick, cloves, and cardamom.

3. Stir and cook on low-medium heat until it thickens slightly (about 10–15 minutes). Stir occasionally to avoid sticking.

Step 4: Add Dry Fruits

• Add chopped raisins, dates, cashews, almonds, and any other nuts you're using.

• Cook for another 5–7 minutes until the chutney becomes glossy and thick.

Step 5: Cool and Store

• Remove cinnamon and cloves.

• Let it cool completely before transferring to a clean, dry glass jar.

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📝 Notes:

• This chutney keeps well in the fridge for up to 3 weeks.

• You can adjust the sugar based on the tartness of the mangoes and your taste preference.

• It pairs well with parathas, puris, biryani, or cheese platters.