Sweet and Sour Mango Chutney (Mangrasa)

Mavinakayi mangarasayya, Mangrasa, or sweet and sour mango chutney is tangy spicy chutney made using half ripe raw mangoes. Mangrasa as called in Kannada is a great accompaniment and perfect side dish that can be stored and served.

Mangrasa is a delicious tangy, spicy, sweet condiment which makes it a must try recipe for every mango season.

Kairi or Kacha aam or mavinakayi in kannada is the raw mango used in this recipe. This chutney has many names given in different parts of India like Chunda in Gujarat, Aam ki launji in many parts of North India. With few changes in spices, the key ingredient of red chilies, jaggery and raw mango remain the same.

But believe me it’s very tasty and gives a kick to the taste buds. I learn’t this recipe from my cousin sister who hails from UttaraKannada district of Karnataka. Just few ingredients and finger licking side dish for curd rice, roti, dosa is ready.

Why will you like this recipe?

It’s easy to make side dish

Quick recipe – takes only 15 minutes

Beginners recipe

Crunchy bites texture lightly spicy with sourness from half ripe mango

Sweet and savoury taste of mango chutney liked by kids.

Perfect accompaniment for breakfast.

Recipe Ingredients

Mangoes (half ripen Totapuri or Ginimoothi cultivar) – Half ripe mangoes are used in this recipe. Totapuri variety mango is used. They are thinly sliced and cooked to make mangarasa. Do not use too tangy raw mangoes as the chutney will become very tangy.

Jaggery – Jaggery cubes are grated and used in the recipe as sweetener.

Red chili powder – I have used normal store brought red chili powder. Kashmiri red chili powder can also be used.

Spices – Methi seeds or fenugreek seeds / menthya, Jeerige / cumin or jeera are the whole spices used for aromatic essence in the gojju.

Aasafoetida or hing – Gives an earthy essence to mangarasa

Water – we add water to cook mango slices.

Coconut oil – Coconut oil gives an authentic flavour of coastal Karnataka to this mango chutney.

Salt is added as per taste to balance the chutney.

How to make mangrasa mango chutney (stepwise photos)

(See recipe card below for printable stepwise instructions)

Preparation

How to cut mango for Mango chutney

The first step towards making Karnataka style Manga Rasa or sweet and sour mango chutney, is select good quality half ripe mango, preferably totapuri mango variety.

Remove the skin of mangoes and cut slice them into small thin slices. Do not add the inner seed. Keep this aside until we prepare the mango chutney.

Preparation of spice mix

In a pan, add fenugreek seeds or methi seeds, dry roast until they slightly change colour and you get nice aroma. Keep this aside until it cools.

Add cumin or jeera to same pan and saute well till fragrant. Keep aside to cool.

After fenugreek seeds and cumin have cooled down, transfer to a spice mixer grinder and make a fine powder.

Cooking mango slices

Hear a pan with coconut oil on medium heat. Ground masala powder is added and saute for a minute. Add asafoetida, fry for few seconds.

Next add mango slices, mix everything once. Next add jaggery, red chili powder and salt as per taste.

Add water to the mixture, close with a lid and cook on low medium heat.

The chutney should be cooked until it thickens to jam consistency. Do not cook into too thick consistency as it thickens up on cooling. Switch off the heat and cool.

Store this sweet-sour mango chutney or mangrasa in airtight container. Serve it with hot rice, dosa and idli.

This stays good for 5 to 7 days under refrigeration when kept in airtight container.

Serve this Karnataka style Mango chutney or Mavinakayi mangarasayya along with watermelon rind dosa for breakfast.

Serving Suggestions of Mangrasa

In our hometown this delicious mangarasa is served with rice, dosa and idli. It can be served with any Indian flatbread roti, paratha or thepla. This can be served as dip.

Storage suggestions

After the chutney cools down, store them in room temperature for a day or two. This chutney is best stored in refrigerator in airtight container. This chutney can be stored in mini jars and use them as required.

This increases the shelf life of mango chutney. Use a dry clean spoon to serve the chutney to avoid any contamination.

Usually chutneys are prone to contamination during summers so it’s always better to refrigerate it.

How to reheat: Pour back the refrigerated mango chutney into a skillet and fry for few seconds until heated through.

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Recipe Card

This recipe was published in 2017 and was also part of Big Basket in association with plattershare I have updated with new photos and step wise instructions.

Variations

1. Any raw mango other than totapuri mango variety which are not too tangy can be used for this recipe.
2. We can use aromatic spices like cardamon, cinnamon and clove in the seasoning. Whole spices or powdered spice blend can be used.
3. Jaggery powder can be replaced with liquid jaggery, coconut sugar, palm sugar or refined sugar.
4. We can also swap half of jaggery with sugar, adding sugar gives light glossy colour to gojju.
5. We can skip water completely and cook the mango slices in oil itself with moisture from jaggery.
6. Oil – Substitute coconut oil with any odourless refined oil.

Recipe tips for perfect Mangrasa (Mango Chutney)

1. Always use uniformly sliced mango pieces to make sweet and sour mango chutney.
2. Cooking on low flame, using thick bottomed saucepan is important for even cooking and prevent burning at the bottom.
3. Adjust spiciness and jaggery as per taste and flavour.
4. Add more jaggery if the mangoes are too tangy to taste.
5. Close with a lid for fast cooking of mango slices.
6. Stir frequently to reduce chances of sticking of chutney at the bottom of pan.

Frequently asked Questions

Is this recipe glutenfree?

No this recipe is not glutenfree, as we use asafoetida in the chutney.

How to store left over sweet and sour mango chutney?

Leftover mangarasa stays good for a week when refrigerated. Store in airtight container in a refrigerator. Heat in oven or in a pan on stovetop until its warm and serve for breakfast or any meal.

Can I make mango chutney without asafoetida?

Yes it can be made without asafoetida or hing, however the flavour slightly changes.

Is this vegan mango chutney?

Yes this recipe is vegan since we are not using any dairy products in the recipe. Its dairyfree mango chutney.

Can we use red chili flakes?

Red chili flakes can also be used for the spiciness of chutney.

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