Kokub’s Mango Chutney from Pakistan

  • Recipe By
  • Published Dec 24th
  • Ready In9h
  • Servings24
  • Calories107
We live in Saudi Arabia in a close-knit community full of different cultures, and our neighbors from Pakistan have become like our extended family away from home. Kokub, one of our neighbors, makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn't use a recipe, so the NEXT time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!

Kokub’s Mango Chutney from Pakistan Ingredients

The following are the ingredients needed to make delicious Kokub’s Mango Chutney from Pakistan for 24 servings:

  • 4 green (under ripe) mangoes - peeled, seeded, and cut into strips
  • 1 (1 inch) piece fresh ginger root, chopped
  • 3 cloves garlic, peeled
  • 2 1/2 cups white sugar
  • 1 teaspoon salt
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon cumin seed
  • 2 cardamom pods
  • 4 cardamom seeds
  • 1 (3 inch) cinnamon stick
  • 5 whole cloves
  • 1 cup distilled white vinegar
  • 5 black peppercorns, crushed

Kokub’s Mango Chutney from Pakistan Cooking Instructions

  • Prep25m
  • Cook35m
  • Ready In9h

To cook Kokub’s Mango Chutney from Pakistan, you need about 25 minutes of preparation time. The time needed to cook this Kokub’s Mango Chutney from Pakistan is about 35 minutes , and you can serve your Kokub’s Mango Chutney from Pakistan within 9 hours . The following are the steps to cook Kokub’s Mango Chutney from Pakistan easily:

  1. 1 Place the mangoes into a large pot. Crush the ginger and garlic using a mortar and pestle until they become a smooth paste; stir the paste into the mangoes. Stir in the sugar, and season with salt, red pepper flakes, cumin seed, cardamom pods and seeds, cinnamon stick, and cloves. Stir to blend, and then cover the pot. Leave the pot sitting out at room temperature overnight.
  2. 2 The next day, place the pot over medium heat. Cook, stirring occasionally, until mixture begins to thicken, about 30 minutes. Stir in the vinegar and peppercorns; cook for 1 more minute. Cool before using.

Nutrition Facts

Per Serving: 107 calories; 0.2 grams of fat; 27.4 grams of carbohydrates; 0.3 grams of protein; 0 milligrams of cholesterol; 99 milligrams of sodium.

  1. Dec 2nd 2010

    Zingy, sweet, spicy--just what a chutney should be! A bit of initial preparation involved in this recipe, but is worth it when I handed the lovely little jars out for christmas presents! I ...

  2. Nov 1st 2010


  3. Aug 19th 2010

    I was more than a little dubious about leaving this out overnight to brew and I'm sure my neighbors smelled the garlic next door (no vampires in our house!), but the results are fantastic! I ...

  4. Mar 17th 2010

    Don't let the whole spices scare you off - the first time I made this I just used the powdered versions of the spices called for, and it was really, really good. This time, I had access to ...

  5. Feb 21st 2009

    I have used this recipe several times, and love it! It is really easy and so much better than the store bought chutney that I have tried. The mangos in the store are not usually ripe so the ...

  6. Jan 7th 2009

    I doubled this recipe and canned it in 4oz. jars for Christmas gifts. Everyone loved it. I had friends put it on fish, chicken and meats.

  7. Jul 13th 2008

    Yum! This one is GOOD and EASY to make. I misread the recipe and added the vinegar to the mango batch. I decided not to let it sit overnight and I just cooked it on low for about an hour ...

  8. Jun 9th 2008

    Very good, milder than I normally like though - next time, I'll add more red pepper.

  9. May 22nd 2008

    Finally found the perfect recipe for chutney we can use on everything! Thank you! Couple of questions: it takes me forever to make the ginger/garlic to form a smooth paste using a pestle an ...