Pakistani Mango Chutney
A traditional Pakistani mango chutney featuring ripe mangoes simmered with aromatic spices, sugar, and vinegar to create a tangy-sweet condiment that complements a variety of dishes.
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Ingredients
- 4 mediumripe mangoes
peeled and chopped
- 200 gramsgranulated sugar
- 120 mlwhite vinegar
- 120 mlwater
- 1 ½ tablespoonsginger
freshly grated
- 3 clovesgarlic cloves
minced
- 1 teaspoonred chili powder
- 1 teaspoonsalt
- 1 teaspooncumin seeds
- 1 teaspoonmustard seeds
- 0 ½ teaspoonturmeric powder
- 4 podscardamom pods
lightly crushed
- 4 wholecloves
- 1 inchcinnamon stick
- 1 teaspoonblack peppercorns
- 1 tablespoonoil
vegetable or mustard oil
Instructions
Heat the oil in a heavy-bottomed saucepan over medium heat. Add cumin seeds, mustard seeds, cardamom pods, cloves, cinnamon stick, and black peppercorns. Sauté for 1-2 minutes until the spices release their aroma.
Add the grated ginger and minced garlic to the pan. Sauté for another 1 minute until fragrant.
Add the chopped mangoes, turmeric powder, red chili powder, salt, sugar, white vinegar, and water. Stir well to combine all ingredients.
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes, stirring occasionally, until the mangoes break down and the chutney thickens to a jam-like consistency.
Remove the cinnamon stick and whole spices if preferred, or leave them in for more intense flavor.
Allow the chutney to cool completely, then transfer to sterilized jars. Store in the refrigerator and use within 3 weeks.
