Mango Chutney

    50 mins

    I've grown up on my family's mango chutney. It's tided me over many a hungry lunch with dal, raita and sabji, on top of samosas, kachauris at tea time and rolled up in bread for 'any time hunger'. Here's the recipe.


    Delhi, India
    1 person made this

    Serves: 30 

    • 2 raw mangoes
    • 2 tsp Salt (or to taste)
    • 2 tbsp sugar (or to taste)
    • 1 tsp saunf seeds
    • Crushed seeds of 1 moti elaichi
    • 1 tsp dry coconut flakes (optional)
    • 2 tsp raisins (optional)

    Prep:10min  ›  Cook:10min  ›  Extra time:30min cooling  ›  Ready in:50min 

    1. Peel the mangoes. Discard pit. Grate mango finely. Heat a kadhai on medium heat. Add grated mango, salt, sugar, saunf, moti elaichi seeds, coconut and raisins.
    2. Cook on low heat till all water in the kadhai has evaporated, about 10 minutes. Let cool. Chutney is ready. A good chutney is thick but pliable. It should pour out of a spoon at a glacial pace.

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