Mango Chutney

Prep: 10 mins Cook: 15mins Yields: 4-5 Servings


Black Peppercorn - 7-8nos
Cumin - 2tsp
Fennel seeds(saunf) - 2 tsp
Raw Mango (peeled & diced) - 2cups
Salt - to taste
Chilly powder - 3/4 tsp
Vinegar - 1/4 cup
Sugar - 3/4 cup
Turmeric - 1/4 tsp
Chilly powder - ½tsp


  • Heat a pan and dry roast peppercorns, cumin and fennel seeds for a minute. Add peeled & diced raw mango into the pan. Sprinkle salt, black, vinegar & sugar. Lower the heat cover and cook for 10 minutes. Now add turmeric, chilly powder and pumpkin seeds and cook on low heat till the chutney thickens. Remove and cool completely before filling a small jar.

Recipe Video