In this blog post, we will delve into two distinct methods for crafting Traditional Pakistani Mango Chutney. One approach involves the traditional stovetop preparation, while the other offers a raw, uncooked variation. Both of these techniques yield chutneys of exceptional flavor and can be prepared with remarkable swiftness.
WHAT IS MANGO CHUTNEY?
Mango Chutney, a cherished condiment in both Indian and Pakistani culinary traditions, is distinguished by its core ingredient, the mango. Within the context of this blog, we shall embark on an exploration of two distinct approaches for crafting Traditional Pakistani Mango Chutney. One method involves traditional stovetop cooking, while the other showcases a raw, uncooked variation.
These methods are characterized by their simplicity and versatility, making them ideal companions for a wide range of Pakistani appetizers, including Beef Samosas, Chicken Samosas, and even Chicken Gola Kabab. This delectable Pakistani dip is a culinary gem that should be readily available in your repertoire.
TIPS FOR MAKING THE PERFECT MANGO CHUTNEY
- Pick mangos that are ripe and in good condition, suitable for eating fresh or for cooking. They shouldn't be too soft or too hard; just as ripe as you would enjoy them fresh. You can also use firm, non-stringy green mangoes.
- In the uncooked chutney variation, employ a blender by using a pulsing technique rather than continuous blending. Pulse the mixture 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.
- In the cooked version after its done cooking, let it cool down before adding the chutney to a dry air-tight jar.
- Mango- As I stated above please get only ripe and mangos that are in good condition to eat or cook.
- Black Salt- I believe that the inclusion of tangy salt is essential in any chutney with a tangy flavor 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.
HOW TO STORE IT?
Ensure that you store the Mango Chutney in a dry, airtight container, and keep it within the confines of your refrigerator. It's advisable to refrain from placing this chutney in the freezer for storage.
Let's Make Mango Chutney!!!
Traditional Pakistani Mango Chutney
Uncooked Mango Chutney
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 salt
- ½ tsp red chili flakes
- ¼ tsp red chili powder
- ¼ tsp chaat masala
- 1 tbsp olive oil
- ½ tsp vinegar
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.