Mango Chutney — Sweet & Spicy Pakistani Side
Simmer green mangoes with jaggery, vinegar, chili, ginger, and spices until thick. 1 hour. Keeps 6 months refrigerated.
Why this recipe works
Mango chutney is the universal Pakistani condiment — paired with everything from samosas to roast meat. The sweet-spicy-tangy balance is what makes it addictive.
What's great about this approach
- Long shelf life — keeps 6 months refrigerated
- Versatile — works as spread, dip, marinade
- Naturally preserved by vinegar + sugar
What to watch for
- Slow simmer — rushed chutney is watery
- Use a heavy-bottom pan — sugar burns easily
- Sterilize the jar
At a glance
| Prep time | Cook / set time | Servings | Difficulty |
|---|---|---|---|
| 15 min | 60 min | 16 (1 jar) | Intermediate |
Ingredients
- 500g green mangoes, peeled, deseeded, chopped 1cm
- 1 cup jaggery (or brown sugar)
- 1/2 cup white vinegar
- 1 tbsp grated ginger
- 3 cloves garlic, minced
- 2 dried red chilies
- 1 tsp salt
- 1 tsp mustard seeds
- 1/2 tsp turmeric
- 1/2 tsp ground cumin
- Sterilized jar
Best mango for this recipe: — see notes in step 1 for why.
Step-by-step instructions
- Heat a heavy-bottomed pan. Toast mustard seeds until they pop.
- Add ginger, garlic, dried chilies. Sauté 30 seconds.
- Add mango chunks, jaggery, vinegar, salt, turmeric, cumin.
- Bring to boil, reduce to simmer. Cook uncovered, stirring occasionally, for 45–60 minutes.
- Chutney is done when it thickens to a jam-like consistency — coats the back of a spoon.
- Cool slightly. Pour into a sterilized glass jar while still warm.
- Seal. Refrigerate. Keeps 6 months.
Tips from our family kitchen
- Use jaggery (gur) for traditional flavor — refined sugar tastes flat in comparison
- Pair with samosas, pakoras, cheese, roast lamb, or as a sandwich spread
- Add 1/2 tsp nigella seeds (kalonji) for extra complexity
Frequently asked questions
What's the difference between mango chutney and pickle?
Chutney is cooked sweet-spicy and shelf-stable from sugar/vinegar. Pickle is raw, oil-cured, sun-fermented.
Can I use ripe mangoes for chutney?
Traditional chutney uses unripe green mangoes for tartness. Ripe-mango chutney exists but is sweeter, less sharp.
How long does mango chutney keep?
6 months refrigerated, sealed.
Need fresh, naturally-ripened mangoes for this recipe?
Every recipe on this site is tested with mangoes from our family farm in Pir Khursheed Colony, Multan — hand-picked, naturally ripened (zero calcium carbide), and cold-chain shipped Pakistan-wide. Browse our 2026 harvest
— The Malik family
1636/13-A, Pir Khursheed Colony, Multan, 66000, Pakistan
Hand-picked from our 3-generation Multan family farm, cold-chain delivered nationwide, Cash on Delivery on every order.
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