Mango chutney (Aam ki meethi chutney)
- May 2022
- Makes about 600g
- Hands-on time 15 min, plus resting and cooling. Simmering time 25 min
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).
- Dairy-free recipes
- Vegan recipes
- 0.2g (trace saturated)
- 2.2g (2.1g sugars)
- 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)
- 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.
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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