Kokub's Green Mango Chutney from Pakistan

    Kokub's Green Mango Chutney from Pakistan

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    1hour


    79 people made this

    We live in Saudi Arabia and my neighbor, Kokub who is from Pakistan makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!

    Ingredients
    Serves: 24 

    • 4 green mangoes, peeled, seeded, cut into strips
    • 3 cm piece fresh ginger, peeled, chopped
    • 3 cloves garlic, peeled
    • 1/2 cups white sugar
    • 1 teaspoon salt
    • 1/2 teaspoon dried chilli flakes
    • 1 teaspoon cumin seeds
    • 2 cardamom pods
    • 4 cardamom seeds
    • 1 cinnamon stick
    • 5 whole cloves
    • 1 cup white vinegar
    • 5 black peppercorns, crushed

    Directions
    Preparation:25min  ›  Cook:35min  ›  Ready in:1hour 

    1. Place the mango into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste and add to the mangoes. Stir in the sugar, salt, chilli flakes, cumin, cardamom pods and seeds, cinnamon stick and cloves. Cover and leave to stand at room temperature overnight.
    2. The next day, place the pot over medium heat and cook, stirring occasionally for about 30 minutes or until mixture begins to thicken. Stir in the vinegar and peppercorns and cook for 1 minute more. Cool before filling into sterillised jars.

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    Reviews (7)

    13

    Altered ingredient amounts. Thanks for this recipe. Mangos weren't entirely green, but worked out great anyway. Flavor fantastic.Included vinegar in main cooking time. I presume you take the cinnamon stick out and cloves before bottling. Great over cold lamb or chicken - 17 Feb 2009

    ceraebird
    10

    I love chutney and I love mangoes. This recipe combines the two into a hot and spicy taste sensation! I added the vinegar and pepper at the beginning of the cooking as other users had suggested this technique. It worked out brilliantly. - 25 Oct 2010

    9

    Something else. Hi Dollydaughter In general its not a good idea when making chutney to add the vinegar at the same time as the sugar. This will mean usually a chunkier consistency as you lose the slow cooking time and also makes the mixture more inclined to burn or catch. However as the mangos are inclined to disintegrate easily in this case it is probably no harm. I take out the cinnamon stick. Ok to leave cloves in !! - 21 Mar 2009

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