Recipe
A simple dried mango chutney
11 October 2026 · Zayqa Naturals Kitchen · 1 min read
Dried mango makes a chutney with real body, because you control exactly how much water goes back in.
This takes about twenty-five minutes, most of which is soaking time.
You will need
- 100 g dried mango slices
- 250 ml hot water
- 2 tbsp sugar or jaggery, to taste
- 1 tsp nigella seeds (kalonji)
- ½ tsp red chilli flakes
- ½ tsp salt
- 1 tbsp vinegar or lemon juice
Method
- Soak. Cover the mango slices with the hot water and leave for 20 minutes. Keep the soaking water — it is full of flavour.
- Chop. Lift out the softened slices and roughly chop them.
- Simmer. Put the mango, its soaking water, the sugar and the salt in a small pan. Simmer gently for 8–10 minutes until it thickens and starts to look glossy.
- Season. Stir in the nigella seeds, chilli flakes and vinegar. Taste and adjust the balance of sweet, sour and salt.
- Cool and store. Transfer to a clean, dry jar. Refrigerate and use within a week.
Notes
Because you decide how much water to add back, you control the consistency exactly — add less water for a thick spoonable chutney, more for a looser sauce.
Good with pakoras, inside a paratha roll, or alongside grilled chicken.
This article is sample content installed with the demonstration data.