Sweet and hot ripe mango chutney and issues of food safety in India
Recipe type: Chutney
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Sweet and hot ripe mango chutney.
  • Ripe Mangoes (Alphonso or Kesar) : 2
  • Ginger (minced) : 2 tbsp
  • Raisins / Sultanas : ½ cup
  • Dried red chillies (soaked in water) : 3-4
  • Black peppercorns (crushed or whole) : 8-10
  • Nigella / kalonji seeds : 1 tsp
  • Roasted cumin powder : ½ tsp
  • Roasted fennel seed powder : ½ tsp
  • Roasted chilli powder : ½ tsp
  • Jaggery powder : 3-4 tbsp or as per taste
  • Black salt : a small pinch
  • Lime juice : 1 tbsp
  • Vegetable /olive oil : 1 tbsp
  1. Wash, peel and cut the mangoes into cubes.
  2. Finely chop the soaked dried red chillies.
  3. Heat the oil in a pan. Temper it with nigella seeds. Add the mangoes and saute it for few minutes.
  4. Add the minced ginger, mix it well and let it fry for couple of minutes.
  5. To this add the chopped red chillies, all the spices and mix it well.
  6. Lower the heat, cover and let it cook till the mangoes become little mushy.
  7. Add the raisins, jaggery and black salt.
  8. Cook the mangoes down to a sticky concoction.
  9. Stir in the lime juice, adjust the seasonings and let it cool.
  10. Serve the hot and sweet mango chutney as spread with sandwiches or as accompaniment with Indian breads.
  11. Store it in a sterilized jar and keep refrigerated upto two weeks.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/sweet-and-hot-ripe-mango-chutney-and-issues-of-food-safety-in-india/