For a smoother chutney, use a food processor or blender to pulse the mango mixture briefly after the initial maceration. Adjust the amount of red pepper flakes to control the heat level of the chutney. Sterilized jars are recommended for long term storage.
Kokub's Mango Chutney from Pakistan
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PREP TIME25 mins
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COOK TIME35 mins
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TOTAL TIME9 hrs
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SERVING24 People
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VIEWS137
Transport yourself to the vibrant kitchens of Pakistan with this exquisite Mango Chutney. Tangy, sweet, and subtly spiced, this chutney is a delightful accompaniment to grilled meats, cheeses, or simply enjoyed with warm bread.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate27 g
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Fiber1 g
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Protein0 g
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Sodium99 mg
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Sugar26 g
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Fat0 g
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Unsaturated Fat0 g
Follow The Directions
01
StepIn a large, non-reactive pot, combine the mango strips. Using a mortar and pestle, create a smooth paste of garlic and ginger. Incorporate the garlic-ginger paste, sugar, salt, cumin seeds, red pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick with the mangoes, ensuring an even blend. Cover the pot and allow the mixture to macerate at room temperature for a minimum of 8 hours, or preferably overnight. (8+ hours)
02
StepThe following day, place the pot over medium heat and cook the chutney, stirring periodically to prevent scorching, until the mixture thickens to your desired consistency. This process typically takes around 30 minutes. (30 minutes)
03
StepIntroduce the distilled white vinegar and crushed black peppercorns to the chutney, stirring to incorporate. Allow the chutney to simmer for an additional minute to meld the flavors. (1 minute)
04
StepRemove the pot from the heat and allow the Mango Chutney to cool completely before transferring it to sterilized jars for storage. Refrigerate after opening.
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Cristina Fadeldickinson
Feb 26, 2025I made this chutney for a potluck, and it was a huge hit! Everyone loved the sweet and spicy combination.
Gonzalo Kunze
Feb 15, 2025I added a pinch of turmeric powder for a deeper color and flavor, and it turned out amazing!
Armand Gottlieb
Feb 6, 2025I've tried other mango chutney recipes before, but this one is by far the best. The overnight maceration really makes a difference in the flavor.
Elmira Harber
Jan 14, 2025I used brown sugar instead of white, and it gave the chutney a lovely caramel flavor.
Isabell Lemke
Jul 23, 2024I highly recommend this recipe to anyone looking for an authentic and delicious mango chutney.
Karine Bauch
Jun 2, 2024This recipe is fantastic! The chutney is bursting with flavor, and the step-by-step instructions were easy to follow.
Ashlee Rowe
Jan 22, 2024I was a bit hesitant about the amount of sugar, but it balanced perfectly with the tartness of the mangoes. I wouldn't change a thing!
Bennett Hamillbeier
Jan 14, 2024This chutney is so versatile! I've used it as a dip, a spread, and even as a glaze for chicken.