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Mango (Below)
Mixed FruitNectarine
Spiced FruitTamarind


Aam Ki Chutney

Raw Mangoes - 4 pounds peeled and grated to get 2 pounds pulp
Sugar - 2 pounds
Ginger - 2 inches
Salt to taste
Red Chilli or Black Pepper - 4 Tsp.
Garam Masala - 4 Tsp.
Acetic Acid - 1-1/2 Tsp.
Sodium Benzoate - 1/4 Tsp.
Magaz or Melon Seeds - 1/4 cup (Optional)

Wash, Peel and grate raw mangoes. Weigh the mango pulp to get 2 pounds. Peel and grate ginger. Mix grated mangoes and ginger in a clean kadhai. Cook till the water evaporates. Add sugar to the cooked mangoes and cook further till sugar dissolves and the chutney thickens. Add salt, garam masala and red chilli or pepper powder. Add acetic acid. Remove from fire. Add magaz. Mix. Dissolve sodium benzoate in 1 tsp hot water and add to the chutney. Cool and fill the chutney while still warm in sterilized jars. Cover with the lid after it cools.

Asian Mango Chutney

2 cups diced mango (avoid fibrous flesh)
1/4 cup cooked black beans
1/4 cup lemon juice
1 cup light olive oil
1 tablespoon toasted cumin seed
2 teaspoons asofoetida
2 tablespoon grated ginger
2 red jalapeno peppers sliced in thin circles
1 small sweet red pepper, diced
Zest and juice of one lime
Zest and juice of one orange

Mix together all ingredients adjust seasoning with salt and citrus. Let sit for a few hours before serving.

Chatpata aam Chutney

Raw mango, 1 pound
Sugar, 1 pound
Raisins, 1/2 cup

Dry masala made by roasting and grinding the following:
1 teaspoon mustard seed
1 teaspoon fennel
1 teaspoon methi
1 teaspoon cumin

Grate the mango and squeeze out the water (set aside for use in another prep). Mix the sugar with the mango and cook at a medium flame, being careful not to let it stick. When it turns soft and sticky, add the raisins and powdered masala. Mix well and cool it. Store it in a glass container for many days.

Corom (Mango) Chutney

1 med. slightly underripe mango
1 jalapeno, sliced into thin rings
1 tablespoon finely chopped cilantro
1 teaspoon Salt
1/8 teaspoon cayenne pepper

Remove the seed from teh mango and cut flesh into paper-thin slices. Place in bowl with cayenne, coriander, salt, and sliced pepper, and toss gently. Let the chutney marinate in the refrigerator for 1 or 2 hours before offering.

Gingery Mango and Golden Raisin Chutney

3 large ripe mangoes
3/4 cup lemon juice
1 cup dark brown sugar
1/2 teaspoon cayenne pepper
1 teaspoon asofoetida
2 tablespoon mustard seed
1/2 cup fresh grated ginger
1 1/2 cup golden raisins
Salt and pepper to taste

Cut the mango into small cubes. Put in pan with lemon juice, brown sugar, asofoetida, cayenne pepper, ginger, mustard seed, raisins, salt and pepper. Cook mixture over low heat for a few minutes until sugar melts. Bring chutney to a boil lower the heat and let it bubble steadily for 30 minutes, stirring occasionally until it has thickened. Continue cooking another 10 to 15 minutes, stirring more often, until chutney has lost all the excess moisture. Towards the end of the cooking, take care that it does not burn or stick to the bottom of the pan. Transfer the chutney to two pint jars, cover them with lids and refrigerate them for at least 1 day to mellow. The chutney will keep up to 3 to 4 weeks in the refrigerator.

Green Mango Chutney

1 Pound Mango
1 Cup Sugar
1/4 Tsp Salt
1 Tsp Ginger, minced
1Tsp Panch-Phoron
2 Whole Red Chilis
3 Cups Water
2 Tbsp Raisins

Green mangoes are preferable, but half ripe mangoes can also be used. Peel off the skin and cut in small pieces. Heat oil in a non stick pan, add panch-phoron and red chili till it splutters. Add mango, ginger, raisins and cook for one minute. Add sugar, salt and water and bring to boil. Reduce heat and simmer till thickens. Remove, cool and serve.

Green Mango Carrot Chutney

3 green mangos, peeled and sliced
1 large carrot, peeled
1 tablespoon fresh ginger, minced
1 teaspoon asofoetida
1/2 cup lemon juice
3 tablespoons molasses
1 tablespoon coriander seed, crushed
2 tablespoons lime juice
Salt to taste
Freshly cracked black pepper

Shred the mangoes and carrots into big shreds. Mix together with the remaining ingredients in a large bowl. Allow to stand, covered, for about l hour before serving, uncooked, so the tastes mingle and mellow. This chutney will keep, covered and refrigerated, about 4 days.

Jamaica Mango Chutney

1 1/2 pound hard green unripe mangoes, diced
1 tablespoon salt
1/4 cup tamarind paste
1 cup lemon juice
1/2 cup light brown sugar
1/4 cup fresh ginger, peeled and chopped
1/4 cup seedless raisins
1/2 teaspoon ground allspice
3 hot dried red peppers, roughly crumbled

Peel mangoes and cut flesh off the seeds. Mix with salt and set aside for 2 hours. Drain mangoes thoroughly, discard liquid (set aside for other use) and put flesh into a large heavy saucepan with the other ingredients. Simmer, stirring occasionally, until the mixture is thick and the mangos are tender, for about half and hour. The mango pieces should not disintegrate. Pour into sterilized jars.

Kerala Mango Achar

2 Mangoes
Chili powder, 4 teaspoons
Salt, 3 teaspoons
Asofoetida, 1/2 teaspoon
Turmeric, 1 teaspoon
Mustard seeds, 1/2 teaspoon
Ghee, 1 tablespoon

Heat ghee and chaunce the mustard seeds to a splutter, then add chili powder, salt, asofoetida, turmeric, and fry for a few minutes. Remove from heat and let cool. Add to this mixture the diced mangoes and mix thoroughly. Keep this for 7-8 days for the flavour to seep into mangoes before offering. You can add a little bit of lemon juiceto help keep the freshness.

Magai Chutney

Old magai pacchadi (mango chutney)
Tamarind pulp or paste
1/2 bunch coriander leaves
4-6 green chillies
Ghee for frying
Red chillies
Mustard seeds

Mix together the old magai pacchadii, tamarind pulp, green chillies, coriander, jaggery and salt and make it into a paste. Set aside. Make a chaunce with the remaining spices (estimate quantity depending on amount of left-over chutney you're beginning with) and fry for a few minutes, then mix into the chutney. Note, this preparation is not for offering to the Deities, but is intended as a way to avoid wasting older, crystallized chutney.

Mango Chutney #1

3 barely ripe mangos
2 tablespoon corn oil
3/4 inch ginger root, minced
1 teaspoon salt
1 teaspoon asofoetida
1/2 teaspoon hot chili powder
1/4 teaspoon cumin seeds
1/2 teaspoon fenugreek
1 1/4 cup lemon juice
1/2 cup seedless raisins
1 tablespoon lemon juice
1 1/2 cup light-brown sugar

Slice flesh off the mangos, taking all but the fiberous threads. Heat oil in a large saucepan. Add mangos, ginger, asofoetida, salt, chili powder, cumin and fenugreek. Cook gently for 2 minutes, stirring. Stir in lemon juice, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, for 35-40 minutes or until liquid thickens and becomes syrupy and mangos look translucent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4 inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process for 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired.

Mango Chutney #2

2 pounds green mangoes, sliced
1 pound sugar
3 tsp ginger finely chopped
2 teaspoons asofoetida
1 cup lemon juice
A few raisins
2 whole red chillies
Salt to taste

Boil the thin mango slices with lemon juice and salt. Add all ingredients except sugar, after 7-8 minutes. When the mango becomes tender, add sugar. Boil until golden. It takes about 20 minutes and keep for 2-3 months.

Mango Chutney #3

1 raw Mango
2 tsp Red chilli powder
Fried Methi seeds

Remove the skin of mango. Cut or grate in to small pieces. Add red chili powder, salt, methi seeds and jaggery. Grind by adding little water. Offer fresh and uncooked.

Mango Coconut Chutney

Sour (unripe) raw mango pieces, 1/2 cup
Grated coconut, 1 cup
Red chillies, 4-6
Asafoetida, 1/8 teaspoon
Salt to taste

Heat one tsp of ghee, fry asafoetida in it and set aside. Heat another tsp. of ghee and roast the chillies. Add the spiced oil and grind the mixture with coconut and mango pieces to a smooth paste. Add salt to taste and offer.

Mango Date Chutney

3 large mangoes
3 cups sugar
3 cup lemon juice
3 inch piece ginger, grated
4 serrano chilies
1 teaspoon asofoetida
2 cinnamon sticks
1 cup dates, chopped
1 cup golden raisins
1 teaspoon salt

Peel the mangoes, cut off the flesh and dice into 1-inch pieces. Combine the sugar and lemon juice in a large saucepan and bring to a boil. Add the mangoes and the remaining ingredients to the sugar mixture and bring to a boil. Reduce the heat to a medium simmer and cook uncovered for 45 minutes to 1 hour, or until the mixture has reduced a little and is thickened. Remove the cinnamon. Ladle into warm jars cleaned by the dishwasher method, leaving 1/4-inch space for expansion. Secure with lids washed and heated according to directions. Place warm jars in boiling water in large stock pot or canner, being sure water covers the tops by about 2 inches. Boil for 10 minutes. Remove from the water and set on board or towel to cool. Store in cool place until ready to label and deliver.

Mango Grape Chutney

10 ounces Raw mango
3-1/2 ounces green grapes
1 medium-sized Apple
1/4 cup Water
1/3 cup Sugar
1 inch Cinnamon stick
2-3 Cloves
2-3 Cardamoms

Peal the mango and cut into long thick pieces. Soak in water for an hour. Peel the apple and cut into long, thick pieces. Discard the seeds. Heat water in a pan and put the mango pieces. Add all the spices and cook over a low flame for about 5-6 minutes. Add the apples and continue to cook for another 2 minutes. Add the sugar and cool till the apple and mangoes are soft. Add the grapes and cook for one minute and remove from heat. This chutney, when kept in the fridge, can last 5-6 days.

Mango Peach Chutney

1 lime
1 1/2 cup sugar
1 1/2 cup lemon juice
2 teaspoon asofoetida
1 1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon ground clove
1/2 teaspoon allspice
1/8 teaspoon cayenne pepper
1/2 cup raisins
3 large ripe mangoes (about 2 1/2 l
2 pound peaches

Rinse unpeeled lime, then thinly slice and discard seeds. Place lime slices in a heavy bottomed 8 to 10 quart pan. Mix in sugar, lemon juice, asofoetida, cinnamon, salt, cloves, allspice, red pepper, and raisins. Bring to a boil over high heat then reduce heat to medium-low and simmer, uncovered, stirring occasionally to prevent sticking, until syrup is slightly thickened (for about 15 minutes). Meanwhile, peel mangoes slice fruit off pits and cut into 1-1/2 inch piece (you should have about 3-1/2 cups). Peel, pit, and slice peaches. Add mangoes and peaches to syrup and simmer, uncovered, stirring often to prevent sticking, until peaches are tender when pierced and chutney is thickened (for about 3 minutes). Process in boiling water canner in usual way.

Mango Tamarind Chutney

1/2 cup tamarind paste
3 cups water
3 pounds mangoes
2 teaspoons asofoetida
1 cup golden raisins
1 cup dried currants
5 tablespoon fresh ginger, minced
1 lemon, grated zest
2 cups light brown sugar packed
3/4 cup sugar
2 tablespoon mustard seed
1 tablespoon salt
2 teaspoon dried red pepper crushed
2 teaspoon ground cinnamon
1/2 teaspoon turmeric
1/4 teaspoon ground cloves
1/4 teaspoon cayenne pepper or more to taste
1 1/2 cup lemon juice

Mangoes can be unripe, half-ripe or part unripe and part ripe. Using part or all almost-ripe fruit will yield a chutney with a softer texture. If you like jammy chutney, cut the fruit into small bits. For a chunky product, use 1/2 inch or larger cubes and stop cooking the mixture as soon as the fruit pieces are translucent.

Mix the tamarind paste with 1/8 cup of the water and set aside. Peel and dice the mangoes, cutting them into small pieces for a jam like chutney, into 1/2 inch or larger dice for a chunky mixture. Place the pieces in a preserving pan. Mix together the tamarind, raisins, currants, ginger, lemon zest, brown and granulated sugars, mustard seed, asofoetida, salt, crushed hot red pepper, cinnamon, turmeric, cloves, ground red pepper, lemon juice and 1 cup water, and mix with the mango.

Set the pan over medium heat and bring the ingredients to a boil. Lower the heat so the mixture simmers and cook it, uncovered, stirring often, until the mango is translucent and the chutney has thickened to the consistency of preserves (1 to 2 hours, depending on the firmness of the fruit). The chutney will thicken further in the jar, so don't reduce it too much. If the chutney threatens to stick before the mango pieces are translucent, add a little water. Reheat the chutney to boiling and ladle it into hot, clean pint or half-pint canning jars, leaving 1/4 inch of headspace. Seal the jars process for 15 minutes (for either size jar) in a boiling-water bath. Cool, label, and store the jars for a least a month so that its many flavors can blend and balance. This will keep for at least a year in a cool pantry.

Mango and Fresh Pepper Chutney

1 jalapeno or 1 small poblano pepper
8 ripe mangoes
1 teaspoon asofoetida
1 cup golden raisins
1/2 cup lemon juice
1 cup light brown sugar (packed)
3 small fresh red and green hot peppers
2 juiced and zested lemons
2 tablespoon grated fresh ginger
1/2 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 cup almonds, blanched and toasted

Roast jalapeno over a gas flame or under broiler until blackened, turning as needed. Transfer to small bowl, cover tightly with plastic, and let steam until cool enough to handle, for about 10 minutes. Peel, seed, and stem pepper. Reserve any liquid collected in bowl. Cut pepper into 1/8-inch strips. Set aside. Peel mangoes cut into 1 1/2-inch pieces. Transfer to medium saucepan. Add raisins, lemon juice, and sugar stir. Place over medium-low heat. Cook, stirring often, until sugar has dissolved and liquid has been released from mangoes, 8 to 10 minutes. Seed and de-vein fresh hot peppers. Cut into 1/4-inch to 1/2-inch pieces. Add to mango mixture. Add reserved pepper strips and any reserved liquid. Stir into mixture with lemon juice and zest, ginger, cinnamon, asofoetida, salt, and pepper. Reduce heat to low, continue cooking, stirring to avoid scorching, until mixture has thickened, for 35 to 50 minutes. Remove transfer to medium bowl. Stir in almonds. Let cool to room temperature. Transfer to airtight container. Will keep in refrigerator, for 4 to 6 weeks.

Mango and Mustard Chutney

2 mangoes peeled, pitted and cut into 1/3-inch cubes
1/2 red chili pepper, seeded and minced
1-1/2 teaspoons asofoetida
1/4 cup orange or pineapple juice
2 teaspoon lime juice
2 teaspoon lemon juice
1 teaspoon spicy english-style mustard
1/4 teaspoon kosher salt
2 tablespoon chopped cilantro
2 tablespoon chopped mint

In a small saucepan, combine the mangoes, chili pepper, asofoetida, and orange juice and cook over medium heat, stirring occasionally, until fruit is softened, for about 10 minutes. Remove from heat and stir in the lime juice, lemon juice, mustard and salt. Serve warm or at room temperature, stirring in the cilantro and mint before serving.

Spicy Mango Chutney

15 whole cloves
15 whole pink or white peppercorns
2/3 cup lemon juice
2 teaspoons asofoetida
1 teaspoon crushed red-pepper flakes
1 1/2 teaspoon coarse salt
2 cups sugar
2 tablespoon freshly-grated ginger
3 tablespoon freshly-grated lime zest
2/3 cup freshly-squeezed lime juice
7 mangos - (about 7-1/2 pounds) peeled, pitted, and cut into 1/2 inch chunks

Cut a 4 inch square of cheesecloth. Place cloves and peppercorns in the center, and form a bundle secure with kitchen twine. Place bundle in a low-sided, six quart saucepan. Add lemon juice, crushed red pepper flakes, asofoetida, salt and sugar. Set over medium-high heat, and bring to a boil. Reduce the heat to medium low, and simmer mixture for 15 minutes. Add ginger, lime zest, lime juice, and mangos. Combine. Continue cooking until mangos begin to soften and liquid has thickened, about 40 minutes. Remove pan from heat. Transfer chutney immediately to jars. Alternatively, transfer to a large bowl set over an ice bath to chill store in an airtight container, can be refrigerated, up to 4 weeks.

Sweet Mango Chutney

2 cup mangoes pulp
1 cup sugar
3 slice ginger
2 teaspoon mustard seeds
1 teaspoon asofoetida
2 cardamom
5 tablespoon lemon juice
1/2 teaspoon chili powder
1/4 teaspoon salt
1/2 cup sultanas

Place mango in a bowl for 3 hours with half the sugar. Crush the ginger and mustard seeds together and crush the cardamoms and cloves. Mix all these ingredients together and add the lemon juice, chili powder, asofoetida and salt. Put in a pan, add the remaining sugar and cook for 10- 15 minutes. Add mango slices, mix well and cook for a further 10 minutes, mix well and stir in the sultanas.

Sweet and Sour Mango Chutney

3/4 pound Raw mango
1/3 pound Sugar
1/4 cup Water
3 Bay leaves
1 inch Cinnamon
4 Red chillies
2 Tbsp lemon juice
1/4 cup Raisins
1 Tsp Red chilli powder
Salt to taste

Peel the mangoes and cut into long thick pieces. Discard the kernel. Soak the mango pieces in water for an hour. Drain the water. Heat water and add the mango pieces along with bay leaves and red chillies. Cook the mango pieces till they change color. Add other ingredients and cook till the syrup is almost dry. Remove from heat, cool and store in airtight container.

Traditional Chutney

4 cup ripe mango
2 teaspoons asofoetida
2 cups light brown sugar
1/4 cup fresh orange juice
1 tablespoon whole mustard seed
1 teaspoon ground cinnamon
1/2 cup lime, seeded and chopped
1/2 cup grated fresh ginger
3/4 cup white raisins
1 cup lemon juice
1/4 cup fresh lemon juice
1 teaspoon dried red pepper flakes
1/4 teaspoon ground cloves

Mango: hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Bring to a boil, again ,lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal.