Khatta meetha mango pickle or chutney

I have tasted this chutney or pickle from my friend’s house. I loved the taste. It is a type of Bengali pickle. In the  original recipe we  need to use sugar. I generally  avoid sugar. So instead of sugar i have added jaggery. If you like to use sugar you can use instead of jaggery.

Let us see how to make this reicpe.

Preparation time around 15 minutes.


  • 1 big size  raw mango.
  • 1/3 cup of grated jaggery.
  • 1/2 tsp red chilly powder.
  • 1/4 tsp turmeric powder.
  • 1/4 tsp asafoetida.
  • 1/2 tsp black salt.( if black salt is not available use normal salt.)
  • 2 tsp mustard oil.
  • 1/2 tsp mustard seeds.
  • 1 tbsp panch phoran. or use equal amounts of fenugreek, nigella, cumin, black mustard and fennel seeds.
  • 1 small red chilly.


Peel and grate mango. ( If you want in pieces you can chop in to small pieces also)

Dry fry panch phoran and powder.

Heat the mustard oil. Add mustard seeds. When it started crackling add asafoetida and one red chilly. Add grated raw mango. Fry for  a minute and add grated jaggery, black salt, turmeric powder, red chilly powder. Fry for few minutes. Add 1/2 cup of water. Let the jaggery melt. Add pach phoran powder. Mix everything and cook well.

I have made this in little thick paste type.

If you wish add little more water and make this little more loose consistency  for  chutney style.

Serve this with dosa, idly, paratha, roti etc.


3 Comments Add yours

  1. Megala says:

    Looks so yummy! I like the idea of using panch phoran in here, will definitely try this.

    Liked by 1 person

    1. Thanks dear. Try really tasty. Posts it viwes

      Liked by 1 person

  2. It’s looking so delicious!!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s