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One of the fondest memories from my childhood is of my mom making fresh parathas and serving them with freshly-made butter, home-made mango pickes and mango chutney accompanied by sweet masala chai. Just thinking about it warms my insides and makes me feel loved and cherished.

Making amazing fresh food with lots of attention and care was and still is my mom’s way of showing her love for us. I believe that I have inherited a small part of that from my mom and love cooking for my friends and family (though no where nearly as well or as much as my mom!).

My mom made large quantities  of mango chutney every summer. It would take her whole day to make the chutney which involved washing, drying, peeling and hand grating the raw mangoes and then coooking, storing and cleaning.  The chutney would last us the whole year to enjoy with parathas, daals and sabjis. My mom still makes her own chutney and when I go home, I still eat paratha, butter, mango pickle and mango chutney every morning for breakfast! It’s so good.

This is a brilliant recipe for mango chutney with just a few spices to bring out the amazing flavour of the mangoes. I hope you will give it a try.

Lovely summer days!

Course Accompaniment, side dishes
Cuisine breakfast, lunch
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 50 tbsp
Calories/Serving 26kcal

Ingredients

  • 750 gram raw mangoes seeds included
  • 200 gram sugar
  • 1/2 tsp red chilli powder
  • 1/2 tbsp cumin seeds roastely and coarsely ground
  • 3/4 tbsp salt

Instructions

  • Wash the mangoes thorougly and then completely dry them. The mangoes should not have any water on them. Also make sure that all the pans, spoons and pots are all completely dry too
  • Peel the mangoes and slice into small pieces. Throw away the seed
  • Use the food processors to grate the mangoes (or you can use a mixer or a hand grater). You don't want to do it too fine or too coarse.
  • Set a thick-bottom pan on heat and start cooking the mangoes.
  • Cook on low heat until the colour of the mango mix changes from white to lightish yellow. Stir continuously to prevent it sticking to the bottom of the pan. About ten minutes or less
  • Add sugar and turn the heat to high. Start off adding only half of the sugar if the mangoes are sweet. Taste the chutney to see if more sugar is needed. Add more sugar if needed. Continue to stir until the sugar dissolves and mixture becomes sticky. It takes abour 7-8 minutes for the sugar to dissolve
  • Once the mixture is sticky, add salt, chilli powder and roasted cumin seeds. Mix well and turn off the heat
  • Once the chutney cools down, store it in a glass container. Don't use metal or plastic container for storage as the chutney will spoil. Also make sure to always use a completely dry spoon to take out the chutney. Enjoy!

Notes

Try to use raw mangoes with fibrous flesh.  All pots, pans, knives and spoons should be completely dry as otherwise the mango chutney will spoil
Mango chutney would last for 5-6 months or even longer if stored in a fridge
I use demerara to get the slightly reddish colour. But if you are using plain white granulated sugar, replace 2 tbsp of sugar with either brown sugar or shakar (in India). This gives a lovely colour to the chutney.
Tried this recipe?Mention @Incredible.kitchen or tag #myincrediblekitchen!
Recipe for mango chutney

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