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Mango Chutney (Mango Pickle)

Ready in 1 hr

Recipe by Mamtha Sunil Kumar 

Mango Chutney (Mango Pickle) was originally created to ensure we could enjoy the taste of mangoes (a seasonal fruit) throughout the year. In India the mango is considered to be the king of fruits and having them available all year is a real privilege. This recipe for Mango Chutney comes from the southern state of Andhra Pradesh and it makes a great spread on breads and sandwiches and also a superb accompaniment to cold cuts of meat.

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.

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)

  1. 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)
  2. 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.
MAMTHA SUNIL KUMAR'S HOT TIP:
Peeling and cubing a mangoIf you want to eat fresh mango - or just be really cool while preparing Mango Chutney - starting with a washed mango, slice the fruit away from the stone (leaving the skin on) then cradle a mango section in your hand and, using the tip of your knife, score it both vertically and horizontally, creating a pattern of squares or diamonds, being careful not to pierce the skin. Invert the skin so that the cubes pop up then eat them directly from the skin, or they can be sliced off the skin and served.