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Kokub's mango chutney recipe

Kokub's mango chutney recipe


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  • Recipes
  • Dish type
  • Preserves
  • Chutney
  • Mango chutney

We live in Saudi Arabia in a close-knit community full of different cultures, and our neighbours from Pakistan have become like our extended family away from home. Of course, she doesn't use a recipe, so the NEXT time I went over with my scale so I could recreate her magic on my own. What an incredible experience!

123 people made this

IngredientsServes: 24

  • 4 green (under ripe) mangoes - peeled, stone removed and cut into strips
  • 1 (3cm) piece fresh root ginger, chopped
  • 3 cloves garlic, peeled
  • 500g caster sugar
  • 1 teaspoon salt
  • 1/2 teaspoon dried red chilli flakes
  • 1 teaspoon cumin seed
  • 2 cardamom pods
  • 4 cardamom seeds
  • 1 (7cm) cinnamon stick
  • 5 whole cloves
  • 250ml vinegar
  • 5 black peppercorns, crushed

MethodPrep:25min ›Cook:35min ›Extra time:8hr › Ready in:9hr

  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, chilli 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.

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Reviews & ratingsAverage global rating:(68)

Reviews in English (62)

wonderful recipe, easy to follow an tastes delicious. Thank you-23 Jul 2011

Made this recipe and just tried it. OMG it was so so nice. Was not sure how it would be as I felt it was still a bit runny but it sets. I made it with ripe fruit and not unripe cut the mango into bits and not strips. I also added black onion seeds. Do not want to give any of the jars away.-04 Dec 2011

My wife made this chutney. It is fabulous and the recipe was easy to follow. We've just made a second batch but we haven't told anyone this time. Many thanks for making it available.-19 Apr 2011


Mango Chutney (BEST EVER!)

Our readers RAVE about this mango chutney recipe! Fresh, vibrant, and absolutely BURSTING with flavor, you’re going to love this versatile and wonderfully delicious condiment!

As a huge Indian food fan I love exploring and creating a wide range of chutneys out of fruits, nuts, vegetables and a whole host of spices. This mango chutney recipe is one of our very favorites.

Chutney dates back to 500 BC. Chutneys are endless in variety and ingredients, but they generally consist of fruit, vinegar, and sugar cooked down to a reduction. The word “chutney” is derived from the Sanskrit word caṭnī, meaning to lick. In other words, finger-lickin’ good!


Kokub's mango chutney recipe - Recipes

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pakistan: . sri-lanka condiments,sauces,toppings recipes        

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The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.


Kokub's mango chutney recipe - Recipes

You are viewing our recipes section. Navigate to the rest of the website from here or select from the top menu to keep searching for recipes.

Kokub's Mango Chutney from Pakistan Recipe - Allrecipes.com
chili dried/powder, pepper, ginger root, cloves, cinnamon, cumin, cardamom, mango, garlic, white vinegar, salt, sugar
This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, carda.
pakistan: :burma/burma condiments,sauces,toppings recipes        

 -1- 

The recipes shown can not be guaranteed to match all your search parameters. There will be some errors in our database, occasional errors in the text of the recipe (on the external website) we actually link to and differences of opinion on what ingredients we should exclude in our allergen groups (see here). You must personally check any recipes against your requirements, particularly dietary requirements.


Reviews

This is a great chutney recipe! I make it every year when mangoes come into season. I’ve substituted fresh ripe peaches in place of apples and it is equally delicious. I swirl it with white balsamic and olive oil for a delicious salad dressing.

Great recipe, thank you! I was looking for a way to use up a tasteless under ripe cantaloupe, so replaced the mango with that. Snap! The only other changes I made were: used just 1 cup of sugar and replaced one of the teaspoons of curry with a teaspoon of cumin. I chopped everything between 1/8-1/4”, except the ginger, which I grated. Thank you for stopping me from wasting food! This will be devoured with cheese and curries.

Terrific chutney! Far better than anything store bought. Instead of canning in jars, I freeze 8 ounce portions in ziptop bags (laid flat, they take up little room in the freezer). Spice Islands Curry Powder works especially well in this recipe.

A fantastic chutney. Some other reviewers found it too sweet, but I found it far less sweet than store-bought chutneys (e.g. Major Grey). The sugar/acid balance was pretty good. I would recommend that the mangoes be less than fully ripe, maybe even on the green side, so they can take the cooking without turning into mush. The large amount of ginger generates a wonderful amount of mouth heat. Looking forward to sharing this with others.

Im looking forward to making this. You can always just freeze some for later, you dont have to "can" it.

Brought out a mango chutney for the boys and it cleared the room. In a bad way. My friend tried the same recipie and it don't work out any better.

Got so excited about the recipe. then when I am making it the last paragraph tells me about CANNING it. no mention of jars, description, anything until I get to the finishing.

I was really quite pleased with the results of this recipe. It did not yield as much as I thought it's okay, I have more mangoes.

I'm looking forward to make this recipe today after being gifted 7 fresh mangoes. I don't understand why ground cinnamon and salt are listed separately at the end of the recipe. Should I add them a second time? Also, I'm going to take the skin off of the red pepper. I'll add a small half a jalepeno pepper for the bite. Thanks for your reviews. My rating is based upon reading the recipe. I'll let you know how it turns out.

I chopped the ingredients fairly finely--1/4 inch or so, onions even finer, down to 1/8 inch. I used organic ginger from the store, which was more of a puree, and used a bit more than called for. Left out the raisins and cut the sugar. Intense flavor, delicious.

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Forgot the apple (oops) and subbed mango balsamic for the white vinegar and cut back on the sugar. Wonderful! I chopped fairly big so ended up processing just a bit in my food processor. Great recipe.

I hate to disagree with so many folks who loved this. but it wasn't my cup of tea. I made "Hot Pepper Jelly" from this site and thought this would be similar in spice, heat and complexity, but this is just tooth-achingly sweet. I reduced the sugar that was called for and STILL felt like my teeth were decaying the moment it hit my mouth. The spices do nothing to ameliorate the sugar. It was a bit of a disappointment after all that chopping.

I'm about to try this recipe - question - what size "chop" did everyone use for the apples and mango?

This was very tasty with grilled chicken and pork. The recipe was fairly easy to follow, but I needed to cook the fruit an extra 30 minutes to soften the apple chunks. I pureed half to get a smoother texture.

I use 3 mangoes and 2 apples, skip the raisins (not a big raisin person) and usually up the fresh ginger a bit. We love this recipe, and so far everyone else does, too. Makes a lovely gift.

This is a tasty chutney, but not as sweet as I go for. I made it at the same time as the mango chutney and red pepper chutney on this site which includes 3 apples. Everyone preferred the latter, although they are similar.

I had a box of VERY RIPE mangoes, so I didn't add apples, and I cut down to 3/4 cup sugar. Great recipe with a good zing from the ginger, but my mangoes were so sweet, I wish Iɽ used even less sugar.

I have to admit, I've not actually tasted this yet because our pot is currently on the stove simmering in preparation for our canning the mix. If the aroma is any indication to the taste, I'm afraid I'll pass out from how good it will be. We doubled the recipe because we're canning this and were forced to make one substitution because we forgot to pick up lemons yesterday at the grocery store, using orange instead (fresh squeezed, not concentrate). I believe the friends we share this with will be delighted!

Don't even bother making a single batch of this. You'll kick yourself for not doubling it! This is just fabulous. The large amount of fresh ginger gives it a good spicy nip, but not as sharp as cayenne or fresh peppers would, so people who don't like "hot" foods can still enjoy it. It was also quick and easy-- I'm a pretty slow cook and it took me under 2 hours start to finish, including the canning. I made the recipe as written, and it yielded 5 half-pint jars plus a dab for the cook to sample. I planned to give some as gifts, but I might just keep it all to myself!

An excellent chutney recipe. I had about 4 cups of young, green apricots that had to be thinned from our tree that I did not want to go to waste. The green apricots substituted wonderfully for the mango.

Made a holiday lunch for my quilting buddies consisting of indian curry and this recipe for mango chutney. They loved it! My husband and I lived in the middle east and love curries. This recipe is beyond fabulous. You cannot purchase a better chutney.

PS, the mango I used was very ripe, and I forgot that I added a pinch of cayenne.

Fabulous, even if I didn't stick to the recipe. I only had one mango, so used 2 medium apples, left out the red pepper, and used considerably less than half the sugar and raisins. I added Nigella seeds, as they're an integral part of a mango chutney for me, and I added more lemon juice, and even water as the mix got too dry before it had softened. My eyeball-measure says this yielded about 2 cups of what my tongue says is pretty spot on tangy and sweet, sticky and smooth.


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Kokub's Mango Chutney from Pakistan Recipe - Allrecipes.com
chili dried/powder, pepper, ginger root, cloves, cinnamon, cumin, cardamom, mango, garlic, white vinegar, salt, sugar
This chutney recipe comes direct from the Pakistani friend of an American living in an international community in Saudi Arabia. The zesty condiment combines green mangoes, garlic, ginger, cumin, carda.
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Watch the video: Mango Chutney Recipe by Grandma Village Life