Mango Chutney

When the King of fruits makes a comeback, you make way and honour it (you know you want to). Take a stab at this easy to churn out mango chutney, and have it all-day-everyday through summer.

Prep Time: 3-4 hours

Caters to: gobblers

Challenge Level: Beginner

From the Pantry:

  • 1 kilogram raw mango
  • 750 gram sugar
  • 1 teaspoon black salt
  • ½ teaspoon red chilli powder
  • A pinch of pepper
  • ½ teaspoon powdered anise seed (saunf)

Mix Away:

  1. Peel the mangoes. Remove the seed and dice the fruit.
  2. Place the diced mango in a pressure cooker along with the sugar and leave the mixture for 2-3 hours till it leaves behind all the water.
  3. Seal the pressure cooker and bring it to high pressure. Take it off the stove after two whistles and let it cool without removing the pressure cooker seal.
  4. Mash the batter with a hand blender or ladle.
  5. Add black salt, red chilli powder, pepper, and powdered saunf (optional).
  6. Mix everything together and voila!


#DSSCTopTip: Take 1-2 tablespoon of chutney and stir it in a glass of cold water. Add crushed mint leaves and a pinch of jeera, and you can also have a glass of aam panna.


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