Nepali (India) Mango Chutney Recipe

Name: Nepali (India) Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 mangoes, slightly under ripe (3 lbs); 3/4 lb brown sugar; 2/3 teaspoon cumin seed; 1 teaspoon coriander seed; 1/4 teaspoon cardamom; 1 teaspoon red pepper; 1/2 teaspoon turmeric; 1 1/2 teaspoons ginger paste; 1/2 teaspoon clove; 16 ounces vinegar; 2 teaspoons garlic paste (minced will do); 1 onion, finely chopped

Servings: persons

4 mangoes, slightly under ripe (3 lbs)
3/4 lb brown sugar
2/3 teaspoon cumin seed
1 teaspoon coriander seed
1/4 teaspoon cardamom
1 teaspoon red pepper
1/2 teaspoon turmeric
1 1/2 teaspoons ginger paste
1/2 teaspoon clove
16 ounces vinegar
2 teaspoons garlic paste (minced will do)
1 onion, finely chopped

1
Peel the mango with knife (good result with potato peeler).
2
Evenly sprinkle the sugar over mango and leave for sometime in cool place (for better result leave 12 hours).
3
Heat the pan. Roast the cumin, coriander and cardamom. Add everything else and bring to simmer for about.
4
2-3 hours on low heat, stirring from time to time, until the mango becomes translucent and the liquid has.
5
almost evaporated, leaving behind a thick syrup.
6
Remove from heat.
7
Let it cool and put into jars using good canning tecnique, using a funnel. Store in cold place an enjoy the mango chutney in coming.
8
weeks.

424

kcal

Calories

103

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 mangoes, slightly under ripe (3 lbs), 3/4 lb brown sugar, 2/3 teaspoon cumin seed, 1 teaspoon coriander seed, and more.

Yes, Nepali (India) Mango Chutney falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Nepali (India) Mango Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions