Bengali style Mango Chutney Cake

I love the sweet and tangy raw mango chutney which I look forward to every summer. Mango chutney was a must thing back home to finish our lunch with everyday. We had a huge mango tree in our house in Chennai which used to bear loads of delicious mangoes every year. With the raw mangoes my aunt and grandmom used to make mango chutney with added preservative so that we could stock in our fridge for a year.

So I thought why not incorporate the flavor of mango chutney in a cake. This would be perfect recipe to try out this summer. Nothing defines summer better than mangoes


For chutney

  • Raw mango 1 medium, diced
  • Mustard seeds 1/2 teaspoon
  • Dried red chillies 2
  • Paanch phoron (mixture of five spices)
  • Cumin seeds 1/2teaspoon
  • Fennel seeds 1/2 teaspoon
  • Nigella seeds 1/4 teaspoon
  • Fenugreek seeds 1/4 teaspoon
  • Mustard seeds 1/2 teaspoon
  • Oil 2 tablespoon
  • Sugar 1/4 cup- depends on the tartness of the mango more sugar required.
  • Salt 1 teaspoon

For the cake

  • Wheat flour 1 cup
  • Mango chutney 1/4 cup
  • Egg 1
  • Sugar 1/2 cup, chutney and crush will also have some sugar so add accordingly
  • Raw mango crush 1/4 cup
  • Warm water 1/4 cup approx for the batter consistency if required.
  • Baking powder 1 teaspoon
  • Baking soda 1/4 teaspoon
  • Oil 1/4 cup


Chutney preparation:

  1. In a kadai add mustard seeds and dried red chillies.
  2. Then add the mango pieces, salt and turmeric powder.
  3. Add little water and cook the mangoes.
  4. Dry roast the paanch phoron and lightly grind in mortar and pestle, do not grind to fine powder because the fenugreek will make it bitter.
  5. Once the mangoes are cooked add the sugar and simmer for 2-3 minutes.
  6. Sprinkle the ground paanch phoron and mix it. Keep it covered. 
  7. When it comes to room temperature mash the mangoes with a spoon or with hand.

Cake preparation:

  1. Sieve the flours with baking soda and baking powder for 5-6 times.
  2. Beat the egg till light and fluffy, then add sugar and beat till creamy.
  3. Add raw mango crush, oil and the chutney, mix everything.
  4. Fold in the flour little by little, add warm water to adjust the consistency of the batter.
  5. Pour in a greased baking dish, bake in a preheated oven at 180 degrees for 30-40 minutes or until skewer comes out.


  • You can serve with some more chutney on the top for a more sweet and tangy flavor, I loved it that way.
  • Baking time and temperature as per your oven.

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