Recipe by PREGOCOOK
"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!"
Watch video tips and tricks
green (under ripe) mangoes - peeled, seeded, and cut into strips
1 (1 inch) piece
fresh ginger root, chopped
2 1/2 cups
red pepper flakes
1 (3 inch)
distilled white vinegar
black peppercorns, crushed
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.
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.
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!
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)
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 plants to gift it for Christmas. Thanks for sharing!
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.
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!
Very good, milder than I normally like though - next time, I'll add more red pepper.
* Percent Daily Values are based on a 2,000 calorie diet.
Kokub's Mango Chutney from Pakistan
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
** Calories: 107
** Calories from Fat: 1
Get the season’s best recipes for holiday feasting.
Holiday cookies, cakes, pies, and breads. Get recipes and inspiration.
Get time-saving recipes to save your busy life.
See how to make mango cranberry sauce with a secret kick.
What's cooking in Humble, Texas? Sara's tangy chicken piccata.
Make a sensational Indian curry that’s both creamy and spicy.