5 Ways to Make Mango Pickles: Indigenous Recipe From Nepal

Mango Chutney


  • 3 cups ripe mango, cut into small chunks
  • 3 tablespoons tamarind paste
  • 1 cup brown sugar
  • 5 fresh red chilies, minced
  • 1 tablespoon garlic, minced1 tablespoon ginger, minced
  • 1 teaspoon cumin seeds
  • 1 teaspoon timur (Szechwan pepper)
  • 1/4 teaspoon asafetida
  • 1 tablespoon cooking oil
  • Salt to taste

Cooking Instructions:

In a sauce pan, heat oil; splitter cumin seeds until dark brown. Add chilies, garlic, ginger, timur, asafetida, and salt. Fry for a minute or so. Add mango chunks, tamarind paste and brown sugar. Mix all ingredients well and allow simmering in low heat for about 30 minutes, or until mango chunks are tender. Remove from heat and let rest to cool. Puree the mango mixture into a smooth paste-like mixture. Put in a sterilized, air tight jar and refrigerate.


  1. Mango Chutney never heard of this before. This is more reason I will like to have a taste of it. I will search for the ingredients at the stores. I hope I can prepare this too.

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