Spicy Mango Chutney Recipe

Spicy Mango Chutney Recipe

Author Bushra Waheed


  • 3 large sweet mangoes slightly ripened
  • 1 tsp lemon rind finely chopped
  • 1 tsp lemon juice
  • 4 green chillies
  • 1- inch piece of ginger finely chopped
  • 1 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp mustard seeds
  • A pinch of hing
  • 3 tbsp cooking oil


  • Peel the mango and cut it into small chunks.
  • Heat about 2 tsp oil in a pan and fry the chunks till they turn mushy.
  • Drain, mash well and set aside.
  • Roast the methi, saunf, cumin and coriander seeds and crush coarsely using a mortar and pestle.
  • Set aside and heat the remaining oil and add the hing and mustard.
  • When the mustard crackles, add the ginger and green chillies and fry for about 1-2 minutes.
  • Add the mango, powdered masala, salt to taste, lime rinds and lime juice.
  • Bring to a boil on a low flame.
  • Remove from heat and let it cool to room temperature.
  • Store in an airtight container.
  • If boiled and cooled well, since no water is used in making this dish, it should keep well for more than a week.
  • Store it in airtight containers in the fridge.
  • Enjoy!
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