Mango chutney with spinach & garlic raita

by Roopa Gulati

A classic Indian side to make the most of the mango season

Homemade mango chutney isn’t as sweet as many bought varieties and has more of a refreshingly fruity character. Vary the spices to ring the changes—you could add coarsely ground black pepper, cloves and even chopped garlic for added flavour.


For the mango chutney:
750g unripe mangoes, peeled and coarsely grated
25g ginger, chopped
2 tbsp sunflower oil
2 dried red chillies
½ tsp fenugreek seeds
½ tsp nigella seeds
2 tsp fennel seeds
100g date palm sugar or caster sugar

For the spinach & garlic raita:
225g baby spinach leaves
300ml Greek yoghurt
1 garlic clove, crushed
¾ tsp caster sugar
¾ tsp cumin seeds, roasted and ground
¼ tsp Kashmiri chilli powder


Put the prepared mango and ginger in a pan and pour over enough water to barely cover. Bring to the boil and then simmer for about 10-15 mins, until the fruit is very soft.

Heat the oil in a small pan over a medium heat. Add the red chillies and after a few secs, the fenugreek, nigella and fennel seeds. Stir everything around for about 20 secs until the spices darken and then tip the spices and oil into the softened mangoes and bring to a simmer.

Add the sugar and continue cooking for another 10 mins, until thickened—taste for sweetness, adding more sugar if needed. Leave to cool and then spoon into sterilised jars and seal. Serve at room temperature.

For the raita: heat a sturdy, dry saucepan over a medium heat. Add the spinach and cook until the leaves have wilted. Turn the leaves out into a bowl and leave to cool.

Add the cooked spinach to the yoghurt and stir in the crushed garlic, sugar, ground cumin and chilli powder, then process until smooth using a stick blender. Alternatively, finely chop the spinach by hand and mix together for a more coarsely-textured raita.

Serve the mango chutney and raita with poppadums, as either a snack or as an accompaniment to a main meal.

Recipe: Roopa Gulati