Mango Chutney
30 Min
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Mango Chutney

This mango chutney is a cross between a Gujarati mango ‘chundo’ and a Sindhi pickle. It has all the sweet and spicy pleasures of a chutney, the aroma from the cardamom with a sharp after flavor from the mustard oil and kalonji seeds. Use it to dip snacks, alongside grilled meats or as a sandwich spread.
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Cook Time

30 Minutes

Serves

6

Step 1
Peel and dice the mangoes into 1/2-inch chunks.
Step 2
Combine mangoes in stockpot with sugar, chile powder, salt, ginger, cinnamon, cardamom, and 1/2 cup of water and bring to a boil on low heat.
Step 3
Simmer for 10 to 15 minutes or until the mango turns translucent. Turn the heat off.
Step 4
In a small frying pan, heat the mustard oil and pop the kalonji seeds and kari leaves. Add to the chutney.
2 medium mangoes
1/2 cup cane sugar (varies depending on the sweetness of mangoes)
1 teaspoon chile powder
1 teaspoon sea salt
1 tablespoon ginger purée
1 whole cinnamon stick
4 to 5 green cardamom pods
2 teaspoons mustard oil
1 teaspoon kalonji seeds
1 stalk kari leaves, minced

Notes & Variations

  • Substitute the mango with stone fruits such as peaches, nectarines, or apricots.
  • Keep refrigerated in an air tight container and enjoy for the next few days! Try spreading some on morning toast with a fried egg — this chutney is incredibly versatile.
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30 Min
DF
GF
NF
V

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