Mango Chutney

Makes 9 oz/250g.


  • 1 large mango (about 14 oz/400g)
  • 2 tbs lime juice
  • 1 tbs vegetable or peanut oil
  • 2 shallots, finely chopped
    1 garlic clove, finely chopped
  •  2 fresh green chiles, seeded and finely sliced
  • 1 teaspoons each black mustard seeds and coriander seeds
  • 5 tbs grated jaggery or light brown sugar
  • 5 tbs white wine vinegar
  • 1 teaspoons salt
  • Pinch of ground ginger

Peel, pit, and finely chop the mango, then put it in a nonmetallic bowl with the lime juice and set aside.
Heat the oil in a large skillet or pan over medium-high heat.  Add the shallots and saute for 3 minutes.  Add the garlic and the chiles and stir for an additional 2 minutes, or until the shallots are softened but not browned.  Add the seeds and stir.  Add mango and jaggery and remaining ingredients.  Stir then reduce the heat to its lowest setting and simmer for 10 minutes, or until the liquid thickens and the mango becomes sticky.  Remove from heat and let cool completely.  Transfer to an airtight container, cover, and chill for 3 days before serving.

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