Mango chutney (Aam ki meethi chutney)

Name: Mango chutney (Aam ki meethi chutney)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: Makes about 600g
Cuisine: Indian recipes
Ingredients: 500g unripe mangoes (about 2), peeled and stones removed, diced into 1cm cubes; 20g fresh ginger, grated; 1 tsp fennel seeds, crushed in a pestle and mortar; ½ tsp nigella seeds; 1 tsp chilli flakes; ½ tsp salt; 1 tbsp rapeseed oil; 75g demerara sugar; 50ml white wine vinegar; You’ll also need; Large (1 litre) glass jar or a selection of smaller glass jars with lid(s)

By: Romy Gill

Published: 4 Jun 22
Updated: 25 Mar 24

Test kitchen approved

Romy Gill believes making homemade pickles and chutneys is good for the soul. Try her family recipe for fragrant mango chutney, and serve with all kinds of Indian dishes.

Romy Gill is a British-Indian chef and food/travel writer who ran her own restaurant for six years and is a regular on TV and radio. She’s written two books: Zaika: Vegan Recipes From India, and On The Himalayan Trail, out now (Hardie Grant £27).

Makes about 600g
Hands-on time 15 min, plus resting and cooling. Simmering time 25 min

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Ingredients

500g unripe mangoes (about 2), peeled and stones removed, diced into 1cm cubes
20g fresh ginger, grated
1 tsp fennel seeds, crushed in a pestle and mortar
½ tsp nigella seeds
1 tsp chilli flakes
½ tsp salt
1 tbsp rapeseed oil
75g demerara sugar
50ml white wine vinegar

You’ll also need

Large (1 litre) glass jar or a selection of smaller glass jars with lid(s)

Method

In a large bowl mix the diced mangoes with the grated ginger, seeds, chilli flakes and salt, then leave to rest for 15 minutes.
Heat the oil in a pan, then add the mango mixture. Cook for few minutes, then add the sugar and vinegar, mix and cook for 10 minutes on a low heat, stirring occasionally so the mangoes don’t stick to the pan.
After 10 minutes mash the mixture roughly, cover the pan and cook for another 10 minutes on a low heat. Take off the heat.
Pour the hot chutney into the warm, sterilised airtight jar(s). Enjoy with Indian food or simply a slice of toast.

Recipe from May 2022 Issue

Nutrition

Nutrition: per serving

Calories: 11kcals
Fat: 0.2g (trace saturated)
Protein: 0.1g
Carbohydrates: 2.2g (2.1g sugars)
Fibre: 0.3g
Salt: 0.1g

delicious. tips

Romy’s tips…

Spices are a vital ingredient in pickles and chutneys, and each holds its own magic. When you buy whole spices (or ground spices or blends), get small quantities to keep the aromas and flavours fresh.

When making spice blends, if you toast or roast the spices it’s important to leave them to cool down before blending.
Store in the fridge and use within 4 weeks
Bottle chutneys and pickles in airtight sterilised jars.

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Mango chutney (Aam ki meethi chutney)

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Method

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