Mango Onion Chutney (No-Cook Raw Mango Jaggery Pickle)
This raw mango onion chutney is maharashtrian speciality. This chutney requires no cooking. You can indulge in flavors of raw mango with spices and sweetness of jaggery
Ingredients
- ½ cup green mango, grated (about 1 medium raw mango)
- ¼ cup onion, grated (white or yellow)
- 2 tbsp jaggery, crushed
- ½ tbsp coriander-cumin powder (dhana-jeeru)
- 1 tbsp red chili powder adjust to taste
- ½ tsp roasted cumin powder optional
- salt to taste
- handful fresh cilantro, finely chopped
Instructions
Prep the mango and onion
- Peel the raw mango and grate it on the coarse side of a box grater. You need ½ cup packed loosely.
- Grate the onion the same way. Keep a 2:1 ratio of mango to onion — more onion makes it too sharp.
Mix and rest
- Add all ingredients to a mixing bowl: grated mango, grated onion, jaggery, coriander-cumin powder, red chili powder, roasted cumin powder, salt, and cilantro.
- Stir well until the jaggery is evenly distributed through the mixture.
- Let it rest at room temperature for 1 to 2 hours minimum, or overnight. The jaggery will dissolve and a light brine will form around the grated ingredients.
- Stir once more, taste for salt and heat, then serve.
Notes
Jaggery is preferred for its caramel depth, but raw cane sugar or coconut sugar work as substitutes if needed.
The chutney keeps fresh for up to 5 to 7 days stored in an airtight container. Allow it to rest at room temperature first, then refrigerate.
Very tart raw mangoes will need a touch more jaggery — always taste the mango before mixing and adjust.
Pairs beautifully with methi thepla, chapati, plain rice with ghee, or as a dipping sauce for mathri and chakli.
The flavour deepens overnight as the onion mellows and the jaggery fully integrates.
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