Mango Chutney (Indian Bengali Style)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Bengali-style mango chutney made with semi-ripe mangoes, ginger, jaggery, and warm spices including panch phoron and garam masala. Tangy and slightly sweet, it pairs with curries and Indian breads.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 2 mangoes (- semi ripe and juicy, medium-sized)
- ½ teaspoon Panch Phoron
- 2 tablespoons powdered jaggery (or as required - adjust as per the sweetness of the mangoes)
- 1 tablespoon peanut oil (or any neutral oil)
- ½ to 1 inch ginger (- grated or finely chopped)
- ¼ teaspoon red chili powder (or cayenne pepper or paprika)
- 1 pinch garam masala
- 1 pinch asafoetida ((hing) - optional)
- salt (as required)
At a glance
PER SERVING · TIME 20M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 15m
- Sodium
- 410mg
- Total sugar
- 39g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 388mg
- Calcium
- 41mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 410MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.