READY IN
1 hr

Preparation Time: 15 Minutes
Cooking Time: 45 Minutes
Ingredients for Mango Chutney (Mango Pickle)
If you are not familiar with any ingredients, please check our International Cooking Terms page.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.
If you want to know more about Indian ingredients, check our Indian Spices and our Indian Pulses, Rice and Seeds pages.



Currently displaying quantities in US Imperial Measurements
makes about 20 servings:
3½ lb
fresh mangoes
4 tablespoons
vegetable oil
1 teaspoon
mustard seeds
½ teaspoon
turmeric powder
½ teaspoon
salt
8 fl oz
water
2¼ lb
sugar
How to Cook Mango Chutney (Mango Pickle)
- Peel the mangoes, remove the stones, cut the flesh into small pieces and set aside. (Make sure you peel the mangos well, as any skin left will spoil the Mango Chutney nor will it keep for long)
- Pour the vegetable oil into a large pan over a medium heat. Once hot, sprinkle the mustard seeds into the oil and, just as the seeds start to crack, add the turmeric powder, salt and mango pieces. Stir thoroughly then add the water. Allow the mixture to come to a boil then stir in the sugar and continue boiling. Stir continuously until the chutney becomes thick, then remove the pan from heat and allow the mixture to cool to room temperature. Refrigerate in screw-top jars and serve cold.


Reviews of Mango Chutney (Mango Pickle)
![]() This is yummy ... a must try is recommanded. I love mangos in any form ..my mother used to make "masala Amm" with same method but only with garlic, fenugreek, salt and red chilli. tamana (1 review) |
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