By Garima Johar
July 7, 2026
Before the summer produce of raw mangoes goes out of season, get a fresh batch, and preserve the fruit by making ambi achaari. To make a sweet and sour raw mango chutney, follow this 5-step recipe.
2.5 cups grated raw mangoes 1/2 cup jaggery 1 teaspoon ginger 1 chopped green chilli 1 teaspoon oil 1/2 teaspoon red chilli powder 1/2 teaspoon coriander powder 1/2 teaspoon pepper 1/2 teaspoon kalonji seeds 1/3 teaspoon turmeric powder 1/4 teaspoon mustard powder 1/2 teaspoon vinegar
Take some raw mangoes and grate them. Set them aside.
Sauté ginger, green chilli, red chilli powder, coriander powder, pepper, kalonji seeds, and mustard powder.
Once fragrant, add the grated mangoes and haldi to give a yellow colour.
Mix in jaggery till it melts, and then add vinegar.
Let the raw mango chutney cool, and then store it in air-tight containers.