Sweet and tangy mango chutney

Name: Sweet and tangy mango chutney
Total time: 1800 s
Yield: 6 servings
Cuisine: American
Ingredients: 1-2 mangoes, unripe; 2 tbsp. oil; 1/2 tsp. mustard seeds; 1/2 tsp. cumin seeds; 1/2 tsp. fenugreek seeds; 1/2 tsp. fennel seeds; 1/2 tsp. nigella; 1 cup water; 1/2 cup gur (jiggery); 1 tbsp. Kashmiri chilli powder; To taste, salt; 1/2 tsp. black salt; 1/4 cup raisins; 1/4 cup nuts, assorted, chopped; 1 tbsp. vinegar; 1 tsp. cardamom powder

Sarvat Hanif @sarvathanif

Canada

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.

Sarvat Hanif @sarvathanif

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Ingredients

30 minutes

6 servings

1-2mangoes, unripe
2 tbsp.oil
1/2 tsp.mustard seeds
1/2 tsp.cumin seeds
1/2 tsp.fenugreek seeds
1/2 tsp.fennel seeds
1/2 tsp.nigella
1 cupwater
1/2 cupgur (jiggery)
1 tbsp.Kashmiri chilli powder
To taste, salt
1/2 tsp.black salt
1/4 cupraisins
1/4 cupnuts, assorted, chopped
1 tbsp.vinegar
1 tsp.cardamom powder

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Steps

30 minutes

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.