Mango Chutney recipe


  • Green Mangoes (Aam) :- ½ kg
  • Vinegar (sikra) :- 1 cup
  • Water :- ½ cup
  • Red chili (Lal mirch) :- 1 tsp
  • Sugar (cheeni):- 400-425 gms or 21/2 heaped cup
  • Salt (namak) :- 4 tsp
  • Ginger (Adrak) :- 2 tsp cut in long strips
  • Garlic (Lasun) :- 2 cloves
  • Cardamom (Elaichi Moti) :- ¾ tsp
  • Raisins (Kishmish):- 60 gms or 4 tsp

Cooking Instructions

Clean the mangoes under water and dry them

The mango needs to peeled and cut into very long and thin slices. Remove the seeds from it.

Chop the garlic and ginger. Garlic to be cut finely and ginger in long and thin slices.

On low flame, cook mango, ginger and garlic with water.

When it appears to be tender, add vinegar, sugar, red chili, salt, cardamoms, almonds and stir till the paste starts getting thicker. The color will turn golden brown.

Remove the paste from fire and add the raisins to it. Mix it well.

Let the paste cool, once done store in a airtight jar.Store the paste in a dark and cool place.

04 Mar 2011     1485 views     NON-Vegetarian       Dips n Sauces > Sauces

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