A traditional Sri Lankan mango chutney is a sweet, spicy, and slightly sour side dish made with ripe or semi-ripe mangoes, spices, and sugar.

It is perfect with rice and curry, bread, roti, or short eats.

Main Ingredients

• Raw or semi-ripe mangoes – 1 kg (peeled and cut into small pieces)
• Sugar – 500 g (adjust according to sweetness)
• Vinegar – ½ cup
• Salt – 1½ tsp

Spice Ingredients

• Chilli powder – 2 tbsp (adjust according to spice level)
• Roasted curry powder – 1 tbsp
• Ginger – 1-inch piece (finely chopped or crushed)
• Garlic – 5 cloves (crushed)
• Cinnamon stick – 1 small piece
• Cloves – 3–4
• Cardamom – 2–3 pods (optional)
• Mustard seeds – 1 tsp

Optional Ingredients

• Onion – 1 small (finely chopped)
• Raisins – ¼ cup (for extra sweetness)

Preparation Method

Step 1: Prepare Mango

1. Wash and peel the mangoes.
2. Cut them into small cubes or thin slices.
3. Add salt and keep aside for 30 minutes.

Step 2: Cook the Chutney

1. Add mango pieces, sugar, and vinegar into a thick-bottom pan.
2. Cook on medium heat until the mango starts becoming soft.
3. Add ginger, garlic, cinnamon, cloves, cardamom, and mustard seeds.
4. Add chilli powder and roasted curry powder.
5. Mix well and cook on low heat for 30–45 minutes until it becomes thick and sticky.

Step 3: Final Adjustments

1. Taste and adjust:
   • More sugar → sweeter chutney
   • More chilli → spicier chutney
   • More vinegar → tangier chutney
2. Allow it to cool completely.
3. Store in a clean, dry glass bottle.