Spicy Tomato Mango Chutney – A Sweet and Tangy Delight for Every Meal

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Spicy Tomato Mango Chutney – A Sweet and Tangy Delight for Every Meal

If you’ve ever visited the vibrant villages of Rajasthan or experienced the culinary delights of Indian street food, you’re likely familiar with the bold flavors of mango chutney, tomato chutney, and the magical twist of dahi mirch (yogurt chili).

This instant aachaar recipe combines all those tangy, spicy, and sweet elements into a single jar of goodness, perfect for adding a burst of flavor to everything from parathas to samosas.

The Spicy Tomato Mango Chutney brings together the richness of ripe mangoes, the tang of tomatoes, and the fiery kick of spices in a way that’s nothing short of addictive.

Whether you enjoy it as a side dish or mix it into your meals, this chutney will become your go-to for an instant flavor upgrade.

Come summer, and my favourite fruit is in season—yes, Mangoes. You can eat them raw in the form of achar, chutney, stuffing, or as fruit.

Today I’ll share with you my favourite Spicy Tomato Mango Chutney. It’s a Sweet and Tangy Delight for every meal.

Adjust the sweetness, tanginess, or spiciness as per your taste. Enjoy the chutney and don’t forget to share the recipe with fellow foodies!

Recipe For Spicy Tomato Mango Chutney

Spicy Tomato Mango Chutney – A Sweet and Tangy Delight for Every Meal

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes

Cuisine: Indian
Course: Side Dish, Starters
Serves: 4 people

Author: Ranjeeta Nath Ghai

Ingredients:

2 medium-sized ripe tomatoes, chopped
1 ripe mango, halved and deseeded
8 cloves – Garlic
1- Chopped onion
2-3 green chilli (adjustable)
Mint leaves
Coriander leaves
1 teaspoon roasted cumin powder
½ tsp Kashmiri red chili powder (adjust to taste)
Salt to taste
1 pinch sugar
2 tsp mustard oil
½ tsp Chaat masala
½ tsp asafoetida (hing) (optional, but adds a unique flavor)

Instructions:

Prepare the Mango and Tomatoes:
- Cut the mango in half, discarding the seed.
- Cut both the tomatoes in half.
- Peel and wash the garlic
Cook the Mangoes and Tomatoes:
- Heat mustard or any vegetable oil of your liking in a non-stick pan over medium heat. Once hot, add the mango and tomato halves in a face-down position.
- Add the garlic pods in the center.
- Let them cook for a few minutes, releasing their fragrant aroma.
- Then flip the mangoes and the tomatoes and allow them to cook for 10 more minutes.
- Sauté for about a minute, until the mango and tomato have softened, retaining their shape.
- Add a pinch of asafoetida (hing) if using, followed by the finely chopped green chilies.
Tempering With the Spices:
- Allow them to cool slightly before going into a manual chopper.
- Now, flip them again and gently remove the tomato skin.
- Gently scoop out the mango pulp and discard the skin.
- Add in the spices: salt as per taste, Garlic, chopped onion, green chillis, Mint leaves, coriander leaves, roasted cumin powder, Kashmiri red chili powder, a pinch of sugar, Chaat masala, and ground together. Don’t make a fine paste; let it have a little choppy texture.
- Add in the leftover mustard oil.
- Stir well to combine the spices with the oil.
- Mix everything thoroughly and serve.

Tips and Tricks

Cook the mango and tomatoes on low to medium heat for approximately 15-20 minutes, stirring and flipping occasionally.
You may need to add a splash of water if it gets too thick, but the consistency should be chunky yet spreadable.
One sauteeing is done, remove the chutney from the heat and let it cool down slightly before making it into a chutney. You can garnish with chopped cilantro for an extra fresh touch.
Transfer the Mango Tomato Chutneyto a clean jar or container, and refrigerate. The chutney will continue to develop flavor as it sits.

Recipe Notes for the Best Mango Tomato Chutney:

Spicy Tomato Mango Chutney – A Sweet and Tangy Delight for Every Meal (2)

Mango Variety: The type of mango you use will affect the sweetness and flavor. Go for a raw, firm mango variety for a richer taste.
Adjusting Heat: If you like it spicier, feel free to add extra green chilies or a dash of red chili flakes. For a milder chutney, reduce the amount of chili powder.
Consistency: For a thicker chutney, cook it longer. For a runnier one, add a bit of water during the cooking process.
Storage: This chutney can last up to 2 weeks in the refrigerator, making it ideal for meal prep or as a quick snack meal if you feel lazy to cook.
Use in Village Food: Pair this chutney with traditional Rajasthani chutney recipes like dal baati churma or serve it alongside parathas, roti, or as a dip for crispy snacks like samosas and pakoras.

This Spicy Tomato Mango Chutney is not just a condiment – it’s a must have in your kitchen. Whether you want the zing of instant aachaar or the soul of village food, this chutney has it all.

It’s tangy, sweet, spicy and full of Indian flavors. It’s for those who love the harmony of tomato chutney, mango chutney and a dash of dahi mirch.

It is also a safeguard against the heatwave and loo (strong, dusty, gusty, hot and dry summer wind) that you have to face on a daily basis when you venture out of your house in the hot indian summers.

So next time you want a flavor bomb, skip the store-bought achars and chutneys and make this easy, quick, and super flavorful chutney. Enjoy with your meals or as a snack accompaniment – either way, you’ll be dancing with joy!

Spicy Tomato Mango Chutney – A Sweet and Tangy Delight for Every Meal

Spicy Tomato Mango Chutney – A Sweet and Tangy Delight for Every Meal