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Mango chutney

Updated: Mar 22

It is mango season again, and I love the piles of mangoes in the stores and markets. The vendors vie to showcase the different varietals they are able to source and the quality and size of the fruit. It is still very early in the season, but I am super excited and have a host of recipes that use mango in everything from salads to desserts.

This is a simple chutney that uses the sweetest fruit of the season. The combination of sweet, spice and tart explodes on your palate. The red chilli adds a bright colour and spice that contrasts nicely with the sweetness. However, the magic is in the hint of saffron that infuses the chutney and floods the palate. This chutney can be used with anything, as a side condiment on a table or even inside a sandwich. I chose to serve it on Ragi dosas with Meghalaya beef pickle.

Rasika is filled with modern interpretations of traditional Indian dishes. The book highlights the creativity of the chef/author with unique dishes like this one. I buy this book when I want to truly impress my guests. I highly recommend this cookbook and also the restaurant in Washington, D.C.

For more amazing recipes from this cookbook, click here.


1/2 cup water

1/2 cup sugar

2 lb peeled and diced mangoes

1 teaspoon chilli powder, deggi if you have it

1/4 teaspoon turmeric

A generous pinch of saffron

1 teaspoon ground cardamom

Salt, to taste

Juice of 1/4-1/2 lime

Add the water and sugar and bring to a boil. Melt the sugar entirely and add the mangoes, chilli powder and turmeric. Simmer for 10 minutes till ten mangoes are very soft and have started to break down.

Add the saffron, cardamom, and salt. Mix in well and cook for 1-2 minutes. You can use a spatula to mash the mangoes as much as you desire, but I like to leave the chutney a bit chunky. Take off the heat and add lime juice. Mix in, taste, and adjust spice and salt as needed.

Store in the fridge and serve at room temperature.

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