How To Make Mango Chutney

How To Make Mango Chutney

Mango Chutney Recipe. Start your Indian meal in style with this traditional chutney. Follow Indian home cooking expert Manju Malhi for a no fuss, classic mango condiment. Relish our Mango Chutney recipe.

INGREDIENTS

View Ingredients In:

RECIPE

Serves
4
Prep =
4m
Cook =
7m
Total =
11m

Step 1: You will need

  • 2 medium ripe mangos
  • 2 vegetable oil
  • 2 dried red chillies
  • 2 black peppercorns
  • pinch cumin seeds
  • 1/4 tsp coriander seeds
  • 1/4 tsp onion seeds
  • 1/4 tsp mustard seeds
  • 1/2 tsp salt
  • 1 tsp sugar
  • 1/4 tsp paprika
  • 1 lemon juice
  • 1 vegetable peeler
  • 1 chopping board
  • 1 non-stick frying pan
  • 1 mixing bowl
  • 1 wooden spoon
  • 1 teaspoon
  • 1 tablespoon
  • some plates
  • 1 air-tight storage jar.

Step 2: Mango

Begin by carefully peeling 2 fresh mangos. If the mangoes are really ripe, you'll be able to remove some of the skin with your hands. Cut away as much of the flesh as possible, leaving the stone. Put the flesh into a bowl, and use a spoon to roughly mash it into pulp.

Step 3: Fry spices

Heat 2 tablespoons of vegetable oil in a non-stick pan over a medium heat. Then add 2 dried red chillies, 2 black peppercorns, a pinch of cumin seeds, 1/4 of a teaspoon of coriander seeds, 1/4 of a teaspoon of onion seeds, and 1/4 teaspoon of mustard seeds. The seeds will pop and sizzle.

Step 4: Add more spices

Now stir half a teaspoon of salt, 1 teaspoon of sugar, and a quarter of a teaspoon of paprika into the pan.

Step 5: Add lemon

Add 1 tablespoon of fresh lemon juice, and stir. Turn the hob down to a low heat.

Step 6: Add mango

Now add the mashed mango pulp. Continue to cook over a low heat for 5 minutes, stirring occasionally.

Step 7: Serve

You can keep the chutney for up to a week, in an airtight container in the fridge.