Mango Chutney (Kairi Ki Chutney)

Recipe by
Total Time:
45-60 minutes
Serves:450 gm
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

Take a look at more Pickles-Chutneys Recipes. You may also want to try Dudhi (Bottlegourd) Peel Chutney, Banana Chutney, Sweet and Sour Ginger Sambal , Sambal Belacan

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  • 50 g - malt vinegar
  • 1/2 tsp - dried chillies, crushed
  • 6 - whole cloves
  • 6 - whole peppercorns
  • 1 tsp - roasted cumin seeds
  • 1/2 tsp - onion seeds
  • Salt to taste
  • 175 g - sugar
  • 450 g - unripe mango, peeled and cubed
  • 2 inch long finely sliced ginger
  • 2 cloves - garlic, crushed
  • A thin peel of 1 orange or lemon (optional)

How to Make Mango Chutney (Kairi Ki Chutney)

  • In a saucepan, heat vinegar with the chillies, cloves, peppercorns, cumin and onion seeds, salt and sugar.
  • Simmer until the flavours of the spices infuse into vinegar, about 15 minutes on low heat.
  • Add the mango, ginger, garlic and orange or lemon peel, if using.
  • Simmer until the mango is mushy and most of the vinegar had evaporated.
  • When cool, pour into sterilized bottles.
  • Leave for a few days before serving.