We live in Saudi Arabia in a close-knit community full of different cultures, and our neighbors from Pakistan have become like our extended family away from home. Kokub, one of our neighbors, makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!

Recipe Summary

prep:
25 mins
cook:
35 mins
additional:
8 hrs
total:
9 hrs
Servings:
24
Yield:
3 cups
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.

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  • The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.

Nutrition Facts

107 calories; protein 0.3g 1% DV; carbohydrates 27.4g 9% DV; fat 0.2g; cholesterolmg; sodium 98.5mg 4% DV. Full Nutrition

Reviews (34)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/17/2009
Yum! This one is GOOD and EASY to make. I misread the recipe and added the vinegar to the mango batch. I decided not to let it sit overnight and I just cooked it on low for about an hour till it thickened. I left it in the back of the fridge for a couple of days. It doesn't have that golden colour (that was probably because I didn't properly caramelize the sugar) but it tastes great. Very mild even though I doubled the chili. I will make this again as it satisfied my craving for mango chutney. Oh and I made the garlic ginger paste by putting the ingredients into a small food processor instead. Thanks! Update: 2 weeks later and the flavours are amazing!!!! I'm literally eating this out of a jar with a spoon. The only problem with this recipe is the whole spices obviously aren't edible. However they are essential as they make the chutney taste so good! I'd suggest serving it in a separate bowl and picking out the spices before serving. Read More
(48)

Most helpful critical review

Rating: 3 stars
01/03/2011
Not sure what happened here but I ended up with a runny syrupy unappetizing mess that I haven't even worked up the gumption to taste! It was very thin and wasn't thickening at all so cooked for 1.5 hours still didn't reduce....I followed the recipe to the letter. Disappointing because it was quite a challenge getting all the spices necessary as I live in a very remote place.:(........ EDIT: I just drained off alot of the liquid and processed the pulp through the food processor to break down the strips.....it is very very good and tasty. Definately will make again but maybe cut down the sugar so I don't end up with so much syrup. Read More
(5)
40 Ratings
  • 5 star values: 31
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
06/17/2009
Yum! This one is GOOD and EASY to make. I misread the recipe and added the vinegar to the mango batch. I decided not to let it sit overnight and I just cooked it on low for about an hour till it thickened. I left it in the back of the fridge for a couple of days. It doesn't have that golden colour (that was probably because I didn't properly caramelize the sugar) but it tastes great. Very mild even though I doubled the chili. I will make this again as it satisfied my craving for mango chutney. Oh and I made the garlic ginger paste by putting the ingredients into a small food processor instead. Thanks! Update: 2 weeks later and the flavours are amazing!!!! I'm literally eating this out of a jar with a spoon. The only problem with this recipe is the whole spices obviously aren't edible. However they are essential as they make the chutney taste so good! I'd suggest serving it in a separate bowl and picking out the spices before serving. Read More
(48)
Rating: 5 stars
05/22/2008
Finally found the perfect recipe for chutney we can use on everything! Thank you! Couple of questions: it takes me forever to make the ginger/garlic to form a smooth paste using a pestle and mortar - any suggestions? Also I have cardamom pods...but I cannot find just the seeds. Can I just break open the pods and use those seeds? I have been using cardamom powder...it must be all right because it tastes great! Thanks again! Read More
(21)
Rating: 5 stars
03/17/2010
Don't let the whole spices scare you off - the first time I made this I just used the powdered versions of the spices called for and it was really really good. This time I had access to whole spices and used them. WOW! Amazing flavor! But you do have to pick out at least the cardamom pods cinnamon stick and cloves before serving. Recipe is super easy and versatile too. I diced my mangoes and threw in a handful of raisins as well. I think pineapple would also make a good addition too. As others have said if you like it hot just add more pepper flakes as its mild enough for children as is. I like my chutney mild to take the heat out of the Indian dishes I make so this is perfect for me. Thanks for sharing such a great recipe! A keeper in my box!:o) Read More
(21)
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Rating: 5 stars
07/10/2014
I was more than a little dubious about leaving this out overnight to brew and I'm sure my neighbors smelled the garlic next door (no vampires in our house!) but the results are fantastic! I'm eating the chutney with a spoon right now while I write this. High praise indeed. I'll definitely make this again and have plans to gift it for Christmas. Thanks for sharing! Read More
(14)
Rating: 5 stars
12/09/2010
Zingy sweet spicy--just what a chutney should be! A bit of initial preparation involved in this recipe but is worth it when I handed the lovely little jars out for christmas presents! I used riper mangoes so cut down on sugar by 1/4 cup and it was perfect. Because I hate my food processor when making the paste of the garlic and ginger I placed them in a mortar and pestle with the 1 teaspooon of coarse sea salt and then squashed them--the salt helps them break down! Read More
(13)
Rating: 5 stars
01/12/2009
I doubled this recipe and canned it in 4oz. jars for Christmas gifts. Everyone loved it. I had friends put it on fish chicken and meats. Read More
(12)
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Rating: 5 stars
02/23/2009
I have used this recipe several times, and love it! It is really easy and so much better than the store bought chutney that I have tried. The mangos in the store are not usually ripe so the recipe is perfect using green mangos. 2 thumbs up from me!! Read More
(9)
Rating: 4 stars
06/09/2008
Very good milder than I normally like though - next time I'll add more red pepper. Read More
(8)
Rating: 5 stars
02/09/2009
I used a habenaro flake instead of red pepper flakes as the boyfriend likes it hot. It was amazing and the recipe was easy except for the cost of the spices was a little stupid. Read More
(6)
Rating: 3 stars
01/03/2011
Not sure what happened here but I ended up with a runny syrupy unappetizing mess that I haven't even worked up the gumption to taste! It was very thin and wasn't thickening at all so cooked for 1.5 hours still didn't reduce....I followed the recipe to the letter. Disappointing because it was quite a challenge getting all the spices necessary as I live in a very remote place.:(........ EDIT: I just drained off alot of the liquid and processed the pulp through the food processor to break down the strips.....it is very very good and tasty. Definately will make again but maybe cut down the sugar so I don't end up with so much syrup. Read More
(5)