Indian Mango Chutney


  • 1/2 kg (~1lb) Green Mangoes (Aam) 
  • 240 ml (1 cup) Vinegar (Sirka) 
  • 120 ml (1/2 cup) Water 
  • 1 teaspoon Red chilli pepper (Lal Mirchi) 
  • 400-425 grams (~14 oz) Sugar (Cheeni) (2 1/2 heaped cup) 
  • 4 teaspoons Salt (Namak) 
  • 2 tsps long strips of Ginger (Adrak) 
  • 2 cloves Garlic (Lasun) 
  • 3/4 teaspoon big Cardamom (Elaichi Moti) powder 
  • 60 grams (~2 oz) Raisins (Kishmish) (4 tsps) 
  1. Wash the mangoes and dry them.
  2. Peel and cut mangoes into very thin and long slices removing the stones.
  3. Chop garlic very fine and cut ginger into thin and long slices.
  4. Cook the mango slices, garlic and ginger in water on a low fire.
  5. When tender, add sugar, vinegar, Red chili pepper , cardamoms, salt and blanched almonds and stir until thick and becomes golden.
  6. Remove from the fire, add raisins and mix well.
Transfer to sterile jars and preserve appropriately
Store in a cool and dark place.