How to Make Kokub's Mango Chutney from Pakistan - A Step-by-Step Guide

Mango chutney is a beloved condiment in Pakistani cuisine, known for its sweet, tangy, and spicy flavors. It is a versatile and delicious addition to any meal, whether it's paired with savory dishes like kebabs and curries, or used as a dipping sauce for snacks like samosas and pakoras. One of the most popular and delicious versions of mango chutney is Kokub's Mango Chutney from Pakistan.

This particular recipe has been passed down through generations in Kokub's family, and it is a ch...

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Ingredients

  • 4 green (under ripe) mangoes - peeled, seeded, and cut into strips
  • 1 (1 inch) piece fresh ginger root, chopped
  • 3 cloves garlic, peeled
  • 2 ½ cups white sugar
  • 1 teaspoon salt
  • ½ teaspoon red pepper flakes
  • 1 teaspoon cumin seed
  • 2 cardamom pods
  • 4 cardamom seeds
  • 1 (3 inch) cinnamon stick
  • 5 whole cloves
  • 1 cup distilled white vinegar
  • 5 black peppercorns, crushed

Information

  • Prep Time: 25 mins
  • Cook Time: 35 mins
  • Additional Time: 8 hrs
  • Total Time: 9 hrs
  • Servings: 24
  • Yield: 3 cups

  • Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.
  • The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.
  • Nutrition

    107 cal.

    • Total Fat: 0g
    • Sodium: 99mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 1g
    • Total Sugars: 26g
    • Protein: 0g
    • Vitamin C: 10mg
    • Calcium: 9mg
    • Iron: 0mg
    • Potassium: 65mg