[3] Ripe mangoes are sweet and are not used for chutneys as they are eaten raw.

Green unripe mangoes are hard and sour, and they are cooked as chutneys.

The mangoes are peeled and sprinkled with salt and turmeric, then fried in oil along with spices.

Water is added and heated until the mango becomes soft.

An Australian variation of the dish features raisins and apples.