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Mango Chutney


Mango Chutney Recipe

Yields about 340 g


1 ripe but firm green mango (450 -500 g)
1 sticks cinnamon (about 2 inch)
2 whole cloves
1 tsp cumin seeds
1 tsp coriander seeds
2 cardamom pods, cracked
1 tsp ginger, grated
2-3 whole dry red chilies
1 clove garlic, crushed
3/4 cup demerara sugar (if you have access to Indian jaggery use 3/4 cup- 1 cup powdered jaggery depending on the sweetness)
1/2 cup vinegar
3/4 cup water
1 tsp salt


Cut the mango into 1 inch cubes and for chunky chutney, keep some pieces about 2 inch.  If you are looking for smooth, cut them all in same size.

Using a piece of thin muslin cloth, tie up the spices into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango is tender. Some pieces will disintegrate into the water. Takes about 10 minutes.

Add the vinegar, sugar, salt and dry chilies. I like to break 1 red chilly into flakes and keep 1 whole. If you want and are feeling adventurous you can go up on the chilies. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add as per your liking.

Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit you can from the cloth and discard it. Transfer to sterilized jars while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.

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28 COMMENTS... read them below or add one

  1. Yay, that’s my friend right there! One awesome cook, lovely photographer and a BEAUTIFUL person!!
    A mango chutney is a MUST HAVE part of an Indian meal and Kulsum has done justice to it. Love the recipe!

  2. The mango chutney is looking wonderful yet spicy enough to add some spice to your platter in the spring. Loved its vibrant color and texture. Saving this recipe to try asap.

  3. Mmm…. I love Mango chutney and never knew making it at home would be so easy. Love your mother’s recipe. My mom used to make this Mango chutney chicken stir-fry and I hope to make this chutney and then the chicken dish!

  4. Chutneys are such an intrinsic part of our meals. They lighten, enliven and jazz up simple meals and provide an array of sweet, sour & hot tastes. Mango chutney is one of the best of the lot. My recipes for the same are different from this one, but this looks fabulous!

  5. Kulsumm,
    Love the way you explained chutneys..very informative and to the point.I particuarly like mango chutney with makki roti.Looks amazing.Mom’s recipes are always best! I love the vibrant color.Thanks both of you for this beautiful post.

  6. Barbara

    I’m going to try this variation! It sounds wonderful!!! I love it that more sugar can be added. Store bought chutneys are good but very expensive where I live, so last spring I tried making my own. The recipe I used called for ‘stretching’ the mangoes by adding peaches. Unfortunately, it was too early in the season for good ripe peaches. My chutney came out VERY chunky and not very pretty. The flavor was wonderful, though. So, I used it over chicken in the crockpot and made a wonderful dish that my friends and family ask for the recipe!

  7. Lynn

    I will not miss this one. I never made chutney in my life or tasted. But i love the marriage of flavours. One quetion though, what vinegar should i use? Thx.

  8. katy11

    when it says to add the vinegar, sugar, salt and chillies, do you just add it to the boiling water or open the muslin cloth ?

  9. Shayla

    Great recipe! I actually made this without ever cooking or even tasting mango chutney before and its amazing. I’ve tried two different store-bought mango chutneys since making this version and they paled in comparison to this one.

  10. Wonderful recipe Kulsum. I am trying this mango spread today and will be posting in my website with your permission. Learnt about Bohra’s and their cooking through your website. An elegant website with wonderful pics and post.

  11. Gail

    If you go to the trouble of sterilizing the jars, why not use canning lids and let your curry keep in your pantry? Like any jam or jelly, it will not need refrigeration till opened and will keep in the pantry for at least 1 year. To properly seal the jars, you must put the lid on when the chutney is still very hot. Carefully wipe off any chutney that drips on the jar opening since this will break the seal. Use canning lids that fit the jars and tighten the rims hand tight. When the chutney cools, remove the outer rim. As long as the seal is not broken, the chutney will keep safely. As the hot jar cools, the air inside contracts, causing the lid to dent in slightly. This is the sign that the seal is still good. Great recipe – I am going to try it today with Ataulfo mangoes.

  12. Mary Burke

    I made this chutney using 2 mango and upped the amount of vinegar and water slightly but it it way too watery. I took out two and a half ladles of liquid but it’s still a bit watery. Any ideas please.

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