Mango Chutney (Mango Pickle)
Recipe by Mamtha Sunil Kumar
Mango Chutney (Mango Pickle) was originally created to ensure we could enjoy the taste of mangoes (a seasonal fruit) throughout the year. In India the mango is considered to be the king of fruits and having them available all year is a real privilege. This recipe for Mango Chutney comes from the southern state of Andhra Pradesh and it makes a great spread on breads and sandwiches and also a superb accompaniment to cold cuts of meat.
Maaki ki Roti (Corn Roti) 
Mango Smoothie Ingredients for Mango Chutney (Mango Pickle)
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
Currently displaying quantities in US Imperial Measurements
How to Cook Mango Chutney (Mango Pickle)
- Peel the mangoes, remove the stones, cut the flesh into small pieces and set aside. (Make sure you peel the mangos well, as any skin left will spoil the Mango Chutney nor will it keep for long)
- Pour the vegetable oil into a large pan over a medium heat. Once hot, sprinkle the mustard seeds into the oil and, just as the seeds start to crack, add the turmeric powder, salt and mango pieces. Stir thoroughly then add the water. Allow the mixture to come to a boil then stir in the sugar and continue boiling. Stir continuously until the chutney becomes thick, then remove the pan from heat and allow the mixture to cool to room temperature. Refrigerate in screw-top jars and serve cold.
MAMTHA SUNIL KUMAR'S HOT TIP:
If you want to eat fresh mango - or just be really cool while preparing Mango Chutney - starting with a washed mango, slice the fruit away from the stone (leaving the skin on) then cradle a mango section in your hand and, using the tip of your knife, score it both vertically and horizontally, creating a pattern of squares or diamonds, being careful not to pierce the skin. Invert the skin so that the cubes pop up then eat them directly from the skin, or they can be sliced off the skin and served.Reviews of Mango Chutney (Mango Pickle)
| March 22 2015 This is yummy ... a must try is recommanded. I love mangos in any form ..my mother used to make "masala Amm" with same method but only with garlic, fenugreek, salt and red chilli. tamana (1 review) |
What To Eat Tonight
Pies, pies and more delicious pies. Steaming hot from the oven or cold from the fridge, we have a whole range to wet your taste buds.
Money is always a concern so our selection of recipes at budget prices is worth a visit. You don't have to sacrifice quality for quantity.
The easter weekend is a time for family and meals together, so make your choices count from our amazing selection of recipes.
Other Vegetables Recipes
Mash with Attitude is just what it says, a creamy potato mash with flecks of carrot, topped with crisp bacon that gives it a somewhat theatrical pose.
This delicious and simple recipe for Leek and Smoked Salmon Flan is perfect either hot or cold with a light salad for lunch or as a starter course.
Though this recipe works well as a side dish, Asparagus in Parmesan Sauce is perfect as a starter course, all on its own.
