recipe reviews for:

Kokub's Mango Chutney from Pakistan

“This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, cardamom, cinnamon, cloves, sugar and vinegar in a magical blend of spices to accompany meats, vegetables, and curries.”

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Reviewed: Mar. 10, 2012

This was absolutely delicious!! Thanks for submitting this. I made this as part of my Pakistani dinner tonight.

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3 users found this review helpful

Reviewer:

witchywoman

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Cooking Level: Expert

Home Town: Forks, Washington, USA

Living In: Longview, Washington, USA

Reviewed: Feb. 10, 2012

Fantastic flavour! Easy to prepare.

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2 users found this review helpful

Reviewer:

Nanette

Cooking Level: Beginning

Home Town: Surrey, British Columbia, Canada

Living In: Cranbrook, British Columbia, Canada

Reviewed: Nov. 21, 2011

I had a case of over ripe mango's and decided to make this recipe being the first chutney I ever made. I have to say I do think I can find better. It is sweet and savory with a lite touch of heat so it add a great balance. It is one you do not have to be prefect with for it to work great. Highly recommend trying this one...

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3 users found this review helpful

Reviewer:

gbearcandor

Reviewed: Jun. 29, 2011

Really yummy, but I had too little liquid to cook for 30 minutes. Had to add splashes of water to keep it cooking long enough for the mango do be done. I did cut down on the sugar, maybe that was why I had less liquid. Had to up the salt and chili flakes, but that is just personal taste!

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2 users found this review helpful

Reviewer:

Swati

Cooking Level: Intermediate

Reviewed: Jan. 3, 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.

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3 users found this review helpful

Reviewer:

CookMary

Cooking Level: Expert

Reviewed: Dec. 2, 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!

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10 users found this review helpful

Reviewer:

cazmurph

Cooking Level: Expert

Home Town: Denver, Colorado, USA

Living In: Melbourne, Victoria, Australia

Reviewed: Nov. 1, 2010

yummi!

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5 users found this review helpful

Reviewer:

Lecker2110

Reviewed: Sep. 7, 2010

This is a really good chutney, way better than anything I've ever purchased in a store.

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5 users found this review helpful

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Cooking Level: Intermediate

Living In: Ottawa, Ontario, Canada

Reviewed: Aug. 19, 2010

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!

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11 users found this review helpful