Traditional Pakistani Mango Chutney
Tradition Pakistani Mango Chutney is famous and a delicious dip. This blogpost has two versions one is cooked and the other is uncooked.
Servings: 4 people
Calories: 230kcal
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!
Video
Nutrition
Serving: 1cup | Calories: 230kcal | Carbohydrates: 51g | Protein: 0.3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Sodium: 377mg | Potassium: 33mg | Fiber: 1g | Sugar: 50g | Vitamin A: 320IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.4mg