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๐Ÿ‡น๐Ÿ‡น Mango Chutney Recipe by Chef Shaun

We make and enjoy a lot of chutneys in T&T, and with mango so readily abundant, it was a no-brainer. We typically use this as a condiment for pholourie, saheena, and many other Indian-inspired snack-sized foods.

Yield โ€“ 24 to 32 oz


Rose Mango - 5 Full (peeled, core removed, cubed)

Water - 1/2 cup

Granulated Sugar - 1/3 cup to 1/2 cup

Chadon Beni/Culantro โ€“ 6 leaves / 1/8 cup

Garlic - 10 whole cloves

Hot Pepper โ€“ 1 tsp or to taste

Salt - 1 tbsp

Geera (Cumin) Powder - 2 tsp

Caripulee Leaves โ€“ 2


1. Wash all your ingredients and drain off excess water.

2. Add all ingredients to your blender and blend.

3. Blend until your chutney reaches a thick but smooth consistency.

4. Stop and check the consistency as well as taste.

5. You may want to add more sugar, salt and/or water at this point depending on your preference.

6. When finished, transfer to a tightly sealed container

and store in your refrigerator.


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