Sweet and tangy mango chutney
Sweet and tangy mango chutney is a delightful condiment bursting with tropical flavour. Made from unripe mangoes, sugar, vinegar, and a blend of aromatic spices like cumin, and chilli flakes, it strikes the perfect balance between sweetness and heat.
The chutney is slow-cooked until it thickens into a glossy, flavourful preserve that complements both savory and spicy dishes.
It's a versatile accompaniment for grilled meats, curries, or even cheese platters, adding a vibrant, fruity kick. It can be enjoyed with paratha for breakfast—my favourite way!
Whether served warm or chilled, mango chutney adds depth and excitement to meals with its bold, zesty profile. A spoonful of this golden chutney transforms simple dishes into something truly special and unforgettable.
Sweet and tangy mango chutney
Sweet and tangy mango chutney is a delightful condiment bursting with tropical flavour. Made from unripe mangoes, sugar, vinegar, and a blend of aromatic spices like cumin, and chilli flakes, it strikes the perfect balance between sweetness and heat.
The chutney is slow-cooked until it thickens into a glossy, flavourful preserve that complements both savory and spicy dishes.
It's a versatile accompaniment for grilled meats, curries, or even cheese platters, adding a vibrant, fruity kick. It can be enjoyed with paratha for breakfast—my favourite way!
Whether served warm or chilled, mango chutney adds depth and excitement to meals with its bold, zesty profile. A spoonful of this golden chutney transforms simple dishes into something truly special and unforgettable.
Cooking Instructions
- 1
Peel the mango and cut into thin slices..
- 2
Heat oil in a pan on medium high heat.
- 3
Add the whole spices and sauté for 1 minute or till fragrant.
- 4
Add the mangos, salt and half cup water; mix and cover and cook for about 10 minutes.
- 5
Add jaggery, Kashmiri chilli powder and remaining water. Mix and cook till jaggery melts, mangoes are mushy and the syrup thickens.
- 6
Add vinegar, chilli flakes and nuts. Mix well.
- 7
Switch off flame and add cardamom powder, raisins and black salt. Mix and cool.
- 8
Store in air-tight container in fridge for up to 2 weeks.
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