King Mango chutney

Found on Priyanka’s blog but adjusted to my own flavour as my stomach does not allow me to eat hot spicy things. But even without chilli it is delicious!

Preparation time + 3 hours .. Durability 6 months


  • 1 big raw mango (500 g), peeled and pitted
  • 1 sachet of preserving powder for pickles
  • or substitute the pickle powder by oak leaves, sour cherry leaves or grape leaves
  • 250 g granulated sugar
  • 2 tsp cumin seeds
  • 1 inch pc ginger, very finely chopped (optional)
  • ¼ tsp turmeric powder
  • ½ tsp salt
  • 1 tsp cumin
  • 1 tsp liquorice
  • 1 tsp onion seeds
  • 1 tsp mustard seeds
  • 1 tsp fennel seeds
  • 3 tsp of sunflower oil
  • 200 ml of water


Cut the mango into 1 inch chunks. Prick the mango pieces using a fork.
Take a big bowl of water at room temperature and dissolve the pickling powder in it. Add the cut mango pieces and soak them in it for 2 to 3 hours.

After 2 to 3 hours, drain the mangos from the water and squeeze out as much water as possible. Add turmeric powder and salt to the mangoes and give a good mix. Heat 1 teaspoon of the vegetable oil in a skillet and add the mango pieces. Fry them on low heat for 5 to 7 minutes. Take them out and set aside.

Combine the sugar and a cup of water in a large saucepan and put it on medium heat until the sugar is melted.
After the sugar is fully melted, add the mango pieces and cook them with the sugar syrup on low flame until it becomes thick. This will take approximately 30 minutes. Once the mixture turns thick and sticky, remove from heat and set aside.

Heat the remaining oil in another skillet and temper it with five spice and chopped ginger (I used dried). Saute them for a minute until the spices become fragrant. Remove from fire and let the oil cool completely. Once cooled, pour this flavored oil onto the mango mixture and mix well using a spoon. Let the mango chutney cool completely before the final flavoring.

For the final flavoring, dry roast the cumin seeds in a small frying pan until dark and fragrant. Grind them in a pestle-mortar/spice grinder to a coarse powder.

Sprinkle the roasted cumin powder over the cooled mango chutney and give a final mix. Your sweet and spicy mango chutney is ready to serve!

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.