• Servings 3 pints
  • Prep 20 min
  • Cook 30 min
  • Course
  • Cuisine
  • Skill Level

Indian Mango Chutney


  • 2 lbs hard green unripe mangoes
  • 3 tbs kosher salt
  • 1/2 lb ripe tamarinds or tamarind pulp (available at Asian grocery's)
  • 2 cups malt vinegar
  • 3 cups light brown sugar
  • 1/2 cup fresh ginger, peeled and chopped
  • 1/2 cup raisins
  • 1 tsp ground allspice
  • 1 oz hot dried red peppers, seeded and roughly crumbled


  • Peel the mangoes and cut the flesh off the seeds into pieces, about 1×2 inches.
  • Mix with the salt and set aside for 2 hours.
  • Pick the shell off the tamarinds or use tamarind pulp. cover with 1/2 cup boiling water and allow to stand for about a half hour, then force the pulp through a wire mesh sieve. Discard the seeds.
  • Drain the mangoes thoroughly and discard the liquid.
  • Put the mangoes in a large sauce pan along with the other ingredients and simmer, stirring from time to time, until the mixture is thick and the mangoes are tender. About 30 minutes.
  • The mango pieces should not disintegrate.
  • Pour into sterilized jars.
  • Use with curries and cold meats.

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