This post explores two ways to make Traditional Pakistani Mango Chutney: a classic stovetop method and a quick, raw variation. Both are easy to prepare and packed with flavor.
WHAT IS MANGO CHUTNEY?
Mango Chutney, a beloved condiment in amongst Indian/Pakistani dip recipes, highlights the mango as its star ingredient. This post explores two ways to make Traditional Pakistani Mango Chutney: a classic stovetop recipe and a raw, uncooked version.
These simple methods make Mango Chutney the perfect pairing for various Pakistani/Indian recipes, such as Beef Samosas, Chicken Samosas, and Chicken Gola Kabab. This flavorful dip is a must-have addition to your recipe collection.
TIPS FOR MAKING THE PERFECT MANGO CHUTNEY
- Choose ripe mangos in good condition, neither too soft nor too hard—just as you'd enjoy them fresh. Firm, non-stringy green mangos also work well.
- For the uncooked chutney, use a blender with a pulsing technique: blend for one second, pause for one second, and repeat 5-6 times. Aim for an oatmeal-like texture, not a liquid.
- For the cooked version, let it cool completely before transferring it to a dry, airtight jar.
INGREDIENTS
- Mango - As mentioned earlier, choose ripe mangos in good condition, suitable for eating or cooking.
- Black Salt – Adding tangy black salt is key to enhancing the flavor of any chutney with a tangy profile.
HOW TO MAKE UNCOOKED MANGO CHUTNEY?
Add all the ingredients in the blender from the uncooked Mango Chutney ingredient list.
Pulse it couple time.
Done and enjoy!
HOW TO MAKE COOKED MANGO CHUTNEY?
Add oil and sugar.
Next add mangos and mix everything together.
Add rest of the ingredients from the cooked Mango Chutney ingredient list.
Let it cook.
Cool down.
Enjoy!
HOW TO STORE IT?
Store the Mango Chutney in a dry, airtight container in the refrigerator. Avoid freezing it for storage.
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Let's Make Mango Chutney!!!
Traditional Pakistani Mango Chutney
Ingredients
Uncooked Mango Chutney
- 2 ripe mangos chunks
- ½ cup sugar
- ¼ tsp black salt
- ⅛ tsp kosher salt
- ¼ tsp cumin powder
- ½ tsp red chili flakes
- ¼ tsp red chili powder
- ¼ tsp chaat masala
- 8 mint leaves
Cooked Mango Chutney
- 2 ripe mango chunks
- ½ cup sugar
- ¼ tsp fennel seeds
- ⅛ tsp nigella seeds kalongi
- ⅛ tsp black salt
- ⅛ tsp kosher salt
- ½ tsp red chili flakes
- ¼ tsp red chili powder
- ¼ tsp chaat masala
- 1 tbsp olive oil
- ½ tsp vinegar
Instructions
Uncooked Mango Chutney Version
- Add all the ingredients to a blender, and pulse everything for one second, followed by a one-second pause, and repeat this process five to six times. The objective is to achieve a texture akin to that of oatmeal, rather than a liquid consistency.
- store it in an air-tight jar in the refrigerator. Enjoy!
Cooked Mango Chutney Version
- On medium heat, In a medium-size saucepan or fry pan add oil and let it heat up.
- Now add sugar and give it a quick mix.
- Add mango and mix.
- Then add rest of the ingredients from the cooked Mango Chutney ingredients list.
- Now turn the stove to medium-low.
- Let it cook for 5 minutes or until the sugar dissolves, remember keep mixing. don't leave chutney unattended.
- Next let it cook on low for 2 minutes after sugar dissolve and remember keep mixing it. Remember you want to mix it gently so the mango chunks won't break.
- Take off the stove, turn off the stove.
- Let it cool down and store it in an air-tight jar in the refrigerator.
- Enjoy!
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