Kokub's Mango Chutney from Pakistan

Kokub's Mango Chutney from Pakistan

22 Reviews 3 Pics
  • Prep

    25 m
  • Cook

    35 m
  • Ready In

    9 h
PREGOCOOK
Recipe by  PREGOCOOK

“We live in Saudi Arabia in a close-knit community full of different cultures, and our neighbors from Pakistan have become like our extended family away from home. Kokub, one of our neighbors, 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!”

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Ingredients

Adjust Servings

Original recipe yields 3 cups

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Directions

  1. 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.
  2. 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.

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Reviews (22)

Rate This Recipe
pinkypink
43

pinkypink

Yum! This one is GOOD and EASY to make. I misread the recipe and added the vinegar to the mango batch. I decided not to let it sit overnight and I just cooked it on low for about an hour till it thickened. I left it in the back of the fridge for a couple of days. It doesn't have that golden colour (that was probably because I didn't properly caramelize the sugar) but it tastes great. Very mild even though I doubled the chili. I will make this again as it satisfied my craving for mango chutney. Oh and I made the garlic ginger paste by putting the ingredients into a small food processor instead. Thanks! Update: 2 weeks later and the flavours are amazing!!!! I'm literally eating this out of a jar with a spoon. The only problem with this recipe is the whole spices obviously aren't edible. However they are essential as they make the chutney taste so good! I'd suggest serving it in a separate bowl and picking out the spices before serving.

mks9
20

mks9

Finally found the perfect recipe for chutney we can use on everything! Thank you! Couple of questions: it takes me forever to make the ginger/garlic to form a smooth paste using a pestle and mortar - any suggestions? Also, I have cardamom pods...but I cannot find just the seeds. Can I just break open the pods and use those seeds? I have been using cardamom powder...it must be all right because it tastes great! Thanks again!

amy tilley
17

amy tilley

Don't let the whole spices scare you off - the first time I made this I just used the powdered versions of the spices called for, and it was really, really good. This time, I had access to whole spices and used them. WOW! Amazing flavor! But you do have to pick out at least the cardamom pods, cinnamon stick, and cloves before serving. Recipe is super easy and versatile, too. I diced my mangoes and threw in a handful of raisins as well. I think pineapple would also make a good addition too. As others have said, if you like it hot, just add more pepper flakes as its mild enough for children as is. I like my chutney mild to take the heat out of the Indian dishes I make, so this is perfect for me. Thanks for sharing such a great recipe! A keeper in my box! :o)

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Nutrition

Amount Per Serving (24 total)

  • Calories
  • 107 cal
  • 5%
  • Fat
  • 0.2 g
  • < 1%
  • Carbs
  • 27.4 g
  • 9%
  • Protein
  • 0.3 g
  • < 1%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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