Mango Chutney (Chunky)
South Asian cuisine Mango chutney is a specialty chutney of the South Indian coastal state of Andhra Pradesh. Mango chutney can be made in many different ways and can be served with poppadoms or with the main course.
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 6 method steps from beginning to end.
- Measure and arrange all 10 listed ingredients.
- Set aside about 60 minutes, based on the time recorded by the source.
Recipe notes & preparation tips
Serve with hot rice or bread.
This chutney works as an excellent spread on a sandwich.
If it is not too spicy, you can serve it as a dip for tortilla chips.
You could also serve with yoghurt/curd.
This chutney is typically presented in restaurants in a steel dish with a spoon for serving oneself.
Vary amount of salt/spices as needed.
Adapted from the source recipe's notes.Method
- 01
Dissolve the sugar and salt in the vinegar and boil for 15 minutes.
- 02
Add mangoes, raisins, and onion and bring to the boil again.
- 03
Reduce the heat to low, and simmer for 15 minutes, stirring constantly to prevent sticking.
- 04
Add the garlic, ginger and seasoning and simmer for 5 minutes.
- 05
Remove from heat and allow to cool before serving.
- 06
Due to the high sugar and acid content, this chutney may be refrigerated safely for 6 months.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY-SA 2.0, credited to Simon Law from Montréal, QC, Canada, modified by User:Mike Hayes 2008.09.05; view original image record .
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