How to Make Mango Chutney | Pak Ladies

How to Make Mango Chutney



Mango Chutney


  1. 1 tablespoon vegetable or other light flavored oil
  2. 2 teaspoons finely grated fresh ginger
  3. 2 cloves garlic, crushed
  4. 1 red chili, finely sliced
  5. 2 teaspoons nigella seeds
  6. 1 teaspoon ground coriander
  7. ½ teaspoon ground cumin
  8. ½ teaspoon ground turmeric
  9. ¼ teaspoon ground cardamom
  10. ¼ teaspoon ground cloves
  11. ¼ teaspoon ground cinnamon
  12. 4-5 mangoes, slightly under ripe, peeled and chopped (1kg chopped weight)
  13. 1½ cups (330 g) caster sugar
  14. 400 ml white vinegar
  15. salt, to taste

NOTE: Makes approximately 4 jars.


  • Heat the oil in a large saucepan over a medium heat.
  • Gently cook the ginger, garlic and chili for 1 minute.
  • Add the spices and cook for a further minute.
  • Add the remaining ingredients and bring to the boil.
  • Reduce the heat and simmer about 1 hour until the chutney has reduced, thickened and become jam-like. Add salt to taste.
  • Pour chutney into sterilized jars.
  • Seal the jars and allow the chutney to cool completely, store refrigerated.

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