Spicy Mango Chutney

June 29, 2009

Mango chutney
With the monsoons setting in, the mango season is nearing its end. While mangoes aren’t my favourite fruit, I do have a special place for them because they remind me of childhood summers when I’d visit my grandma’s hometown with her. They had a huge house and the area surrounding the house was thick with mango trees. I couldn’t climb the mango tree (the most I could was a stunted guava tree), so I’d aim my hand catapult at the closest raw mango. Many attempts later, I’d get my much prized mango back home, slice it and sprinkle it with salt and red chilli powder. Simple pleasures of childhood.

A few days ago I had my last chance and bottling the summery mango in the form of chutney – an opportunity I just couldn’t miss! Mom got me chutney/pickle mangoes and I got down to business.

Ingredients for Mango Chutney

Mango Chutney

2.2 pounds / 1 kg firm green mangoes, pealed, skinned and grated*
1/2 kg sugar
5 cups / 1.2 litres water, more if you’d like it thinner
4-5 bayleaves
2-3 cinnamon sticks
1 tbsp Cumin seeds
3-4 cloves of garlic, chopped
1 tbsp chilli powder (spicy kind, not the Hungarian paprika kind)
1 tsp turmeric
salt to taste

  1. In a heavy bottomed saucepan add the mango, sugar and water and let it sit for about 30 minutes and let it rest.
  2. Post 30 minutes, let the mixture simmer on a low heat for about 30-40 minutes. Keep stirring. Add water if necessary to maintain consistency.
  3. Now add the spices and salt and let it simmer away for the next 10-15 minutes.
  4. Let it cool and transfer to a sterilised jar.
  5. This can be refrigerated but is best had at room temperature.
Mango chutney
* You can squeeze out the juice from the grated mangoes by either putting it in a muslin cloth and wringing it or simply squeezing it between your hands. I kept the juices in because I enjoy the tartness, but my mom usually gets rid of it so that she can have her batch to be less sour. Plus, lesser sugar is used.

The next time around (which won’t be until next year!), I think I’d tweak this a bit with some ginger. I can imagine the ginger bringing in warmth and adding depth to the flavour.

I love this chutney spread on roti and rolled up for a breakfast on the go. Sometimes I like to add some zing to the dal rice meal with this instead of a pickle. This would be great with grilled chicken, too. Some even like it with crackers and cheese. I’d say just keep the jar in sight and eat a little of the chutney with anything you’re eating and figure out for yourself what it tastes better with in your local cuisine.

{ 21 comments… read them below or add one }

1 arjwiz June 29, 2009 at 1:30 AM

Nice, it will be an interesting experience to see what everyone ate this with. Leave your comments for everyone to know!

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2 Parita June 29, 2009 at 3:02 AM

Wow chutney looks delectable shaheen, wonderful clicks!!

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3 haleysuzanne June 29, 2009 at 7:52 AM

This recipe sounds delicious. I also love the idea of eating fresh mango with salt and chili powder; I love to eat melons this way, so this seems like a natural development. I would love to serve this with roasted chicken.

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4 Cynthia June 29, 2009 at 12:50 PM

Sounds sooooo good!

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5 argas June 29, 2009 at 1:26 PM

Never tried any chutney, but it looks really good!

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6 penny June 29, 2009 at 4:42 PM

I made some over summer and at times, I will have it with eggs and toast.

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7 Shaheen June 29, 2009 at 6:08 PM

Thanks Parita :)

Melons with salt and chilli? Now I'm going to try that the next time I buy some. I have got to try chutney with roast chicken. Seems like such a natural pairing for the western folks, but so unconventional for me!

Thanks Cynthia and Argas.

Eggs and toast and chutney. Nice idea!

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8 Liz June 30, 2009 at 1:42 AM

This sounds very nice! Luckily, mangoes are just coming in season where I live, too.

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9 Yasmeen June 30, 2009 at 1:59 AM

I love the spices in the chutney,I'm more fond of green mangoes than the sweet ones (:

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10 The Purple Foodie June 30, 2009 at 2:35 AM

Thanks Liz and Yasmeen! :)

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11 Calvin Pereira June 30, 2009 at 3:39 PM

Do you need a Guinea pig to test these recipes?

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12 Bergamot June 30, 2009 at 5:47 PM

the chutney looks really delicious.

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13 Pontch July 3, 2009 at 4:42 AM

We love this Mango pickles. Thank you for sharing.

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14 Dana July 6, 2009 at 1:30 AM

I've made lots of different chutneys, but I think mango always tastes best. This one looks divine!

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15 kelly July 7, 2009 at 5:27 PM

oh this sounds so delicious!!

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16 Ju (The Little Teochew) August 9, 2009 at 10:14 AM

This is the 2nd chutney I am seeing in a week. It's a sign! LOL. I must try my hand at this. Your looks really good :)

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17 zested October 6, 2009 at 11:19 PM

I adore mango chutney, and love the idea of using it to spice up a quick breakfast. Thanks for the idea.

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18 The Purple Foodie October 9, 2009 at 12:01 PM

Thank you all for your comments. :)

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19 Anonymous January 12, 2010 at 8:23 PM

This is great, a service to humanity. I used to buy various mango chutney but now I live on a little island where we have really only classic Italian food, and I miss things like this. We do get the occasional mango so I can make this and rejoice. many thanks. WF Posey, Pantelleria island Italy

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20 Rucha October 6, 2010 at 8:25 PM

Hey… it’s cool… it’s like ‘Chunda’ :) Usually called it in Gujarathi.
There is one more recipe for this kind of chutany… But u can store it for only 1 or 2 days in refrigerator. Becoz it contains onion.
= Kachha kairi ( Green Mangoes), jaggery, onion n pinch of chilly powder, salt to taste. Grind all together.
To eat this u should like the taste on onions :)
It’s a vry traditional recipe. My grandmother used to make it during summer.
It’s vry good in the summer becoz it contains onion, jaggery which helps to reduce bad effect of heat during the summer.

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21 Rightright November 22, 2012 at 2:08 AM

Hi, definitely going to try this out. How long will this keep in the fridge?

Thanks

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