Kokub's Mango Chutney from Pakistan

Kokub's Mango Chutney from Pakistan

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"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!"
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9 h servings 107 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 107 kcal
  • 5%
  • Fat:
  • 0.2 g
  • < 1%
  • Carbs:
  • 27.4g
  • 9%
  • Protein:
  • 0.3 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.


  1. 31 Ratings

Most helpful positive review

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...

Most helpful critical review

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 f...

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Least positive

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...

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 mo...

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 who...

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 e...

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...

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 rec...

Very good, milder than I normally like though - next time, I'll add more red pepper.

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