Wouldn’t we all? Fortunately for us Madhur Jaffrey does know how, and this is her recipe:

Mango Chutney (Aam Ki Chutney) from Madhur Jaffrey’s World Vegetarian.

This is a basic mango chutney that can be made very easily. Just remember that the chutney thickens considerably as it cools so remove it from the heat while the chutney is still more watery than you would like. The sourness of mangoes varies so add more sugar or salt as needed. You can make this chutney as hot as you like. Taste it toward the end of the cooking time and add more cayenne if you so desire. Mine is of medium heat. In India, the mangoes are salted and left in the sun for 3 to 4 days to draw out the water. If you have access to the summer sun, by all means use this method. If not, follow the one given below.


3 small or 2 large sour green mangoes (about 1 pound) 2 to 2-1/4 tsp salt 2 to 4 garlic cloves, peeled 1-inch piece of fresh ginger, peeled and coarsely chopped 1-1/2 cups cider vinegar or distilled white vinegar 2 cups plus 2 Tbsp sugar 1/4 cup golden raisins 1/2 tsp ground turmeric 1 tsp cayenne pepper


Peel the mangoes and cut them into slices. Now cut the slices into 3/4-inch dice. Put in a stainless steel or nonmetallic bowl. Sprinkle with 1 teaspoon of the salt, toss to mix, and set aside for 24 hours. Drain and pat dry, then spread out on paper towels.

Put the garlic and ginger into a food processor or blender. Add just enough of the vinegar to puree to a fine paste.

In a stainless steel or porcelain-lined pan, combine the remaining vinegar, the sugar, raisins, turmeric, cayenne, 1 teaspoon salt, and the ginger-garlic paste. Stir and bring to a simmer. Simmer, uncovered, on medium heat for 15 minutes, or until very slightly thickened. Add the mango pieces and bring the chutney to a simmer again, stirring as you do so. Simmer gently, uncovered, for 20 to 30 minutes, or until the mango pieces look translucent and the chutney has thickened some more. Check for salt and add more if needed.

Put into a clean glass or ceramic jar while still hot and allow to cool. Cover tightly with a noncorrosive lid. Keep refrigerated. The chutney may be eaten as soon as it is made, though it mellows as it sits.

Yield: Makes enough to fill a 3-1/2 cup jar.