How To Make Mango Chutney

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21 Aug, 2007

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.

Weights & Measures:

Preparation Time:
4 minutes
Cooking Time:
7 minutes
Step 1: You will need
2 medium ripe mangos
2 Tbsp vegetable oil
2 dried red chillies
2 black peppercorns
pinch cumin seeds
1/4 tsp coriander seeds
1/4 tsp onion seeds, also known as nigella seeds
1/4 tsp mustard seeds
1/2 tsp salt
1 tsp sugar
1/4 tsp paprika
1 Tbsp 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.