Mango Chutney

Recipe by
Total Time:
20 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Technique: Simmer Recipe
Difficulty: Easy

Take a look at more Pickles-Chutneys Recipes. You may also want to try Sambal Belacan , Prawn Chutney, Kohlrabi Kimchi, Chettinad Thengai Chutney

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Ingredients

  • 450 gms. green mango (unripe)
  • 4 tbsp. malt vinegar
  • 12 tsp. crushed dried chillies
  • 6 cloves
  • 6 peppercorns
  • 1 tsp. crushed cumin seeds
  • 1 (175 gms.) cup sugar
  • 2 inch piece fresh root ginger, thinly sliced
  • 2 garlic cloves, crushed
  • Thin rind of 1 orange or lemon (optional)

How to Make Mango Chutney

  • Use a sharp knife to cut two thick slices from either side of the large flat stone (pit) of each mango.
  • Make criss-cross cuts in the flesh on each slice and then turn inside out.
  • The cubes of flesh will stand proud of the skin. Cut these off lose to the skin.
  • Cut the remaining flesh from around the stone.
  • Add the mangoes, ginger, garlic, and peel, if using.
  • Simmer until the mango is mushy and most of the vinegar has evaporated.
  • When cool, pour into sterilized bottles.
  • Cover and leave for a few days before serving.

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