Kokub's Mango Chutney from Pakistan Recipe

Cook Time: 35 minutes

Ingredients

This recipe was developed at its original yield. Ingredient amounts are automatically adjusted, but cooking times and steps remain unchanged. Note that not all recipes scale perfectly.

Original recipe (1X) yields 24 servings:

• 4 green (under ripe) mangoes, peeled, seeded, and cut into strips
• 3 cloves garlic, peeled
• 1 (1 inch) piece fresh ginger root, chopped
• 2 cups white sugar
• 1 teaspoon salt
• 1 teaspoon cumin seed
• teaspoon red pepper flakes
• 5 whole cloves
• 4 cardamom seeds
• 2 cardamom pods
• 1 (3 inch) cinnamon stick
• 1 cup distilled white vinegar
• 5 black peppercorns, crushed

Directions

Follow these steps for the perfect mango chutney:

1. Place mangoes in a large pot.
2. Crush the garlic and ginger using a mortar and pestle until a smooth paste forms. Stir this paste into the mangoes.
3. Add sugar to the pot and season with salt, cumin seeds, red pepper flakes, cloves, cardamom seeds and pods, and the cinnamon stick.
4. Stir the mixture to blend all the ingredients evenly. Cover the pot and let it sit at room temperature for 8 hours or overnight to allow the flavors to meld.
5. The next day, cook the chutney over medium heat, stirring occasionally. Let it cook until it begins to thicken, about 30 minutes.
6. Stir in vinegar and crushed peppercorns, and cook for another minute.
7. Allow the chutney to cool before serving or storing.

Nutrition Facts

Per serving (based on 24 servings):

• Calories: 107
• Total Fat: 0g (0% Daily Value)
• Sodium: 99mg (4% Daily Value)
• Total Carbohydrate: 27g (10% Daily Value)
• Dietary Fiber: 1g (3% Daily Value)
• Total Sugars: 26g
• Protein: 0g (1% Daily Value)
• Vitamin C: 10mg (11% Daily Value)
• Calcium: 9mg (1% Daily Value)
• Iron: 0mg (2% Daily Value)
• Potassium: 65mg (1% Daily Value)

Note: Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

History and Origin:

Kokub's Mango Chutney is a traditional Pakistani condiment with roots in the South Asian culinary heritage. Chutneys in general have been a part of the region's cuisine for centuries, with origins traced back to the ancient civilizations of India and Pakistan. The word "chutney" itself is derived from the Hindi word "chatni," meaning "to lick," which reflects the tangy, sweet, and spicy flavors that make chutney a beloved addition to meals. The use of mangoes, in particular, has been common in the subcontinent, where the fruit is native and enjoyed in various forms, from savory dishes to desserts. This chutney combines the tartness of green mangoes with aromatic spices, creating a delightful balance of flavors.

Regional Variations:

While mango chutney is popular throughout the Indian subcontinent, Kokub's Mango Chutney has its distinctive traits that set it apart. Originating from Pakistan, this chutney uses green, unripe mangoes, which provide a firmer texture and a more pronounced tartness compared to the ripe varieties commonly used in other chutneys. The recipe also features a blend of spices like cumin, cardamom, cloves, and cinnamon, which are typical of Pakistani and North Indian chutney variations. In contrast, South Indian chutneys may incorporate coconut or curry leaves for additional flavor complexity. The use of vinegar and sugar in this recipe contributes to the chutneys tangy-sweet taste, with a consistency that can vary depending on how long it is cooked.

Distinctive Features:

What sets Kokub's Mango Chutney apart from similar dishes is its particular combination of spices and the method of preparation. The chutney is allowed to sit overnight before cooking, which helps the flavors meld and intensify. The use of whole spices like cardamom pods, cinnamon sticks, and cloves is another characteristic feature, as these whole spices infuse the chutney with deeper, more aromatic flavors. Additionally, the chutneys consistency can be customized based on personal preferencewhether you prefer it more syrupy or thicker, it is an adaptable recipe that suits a variety of tastes.

Where It Is Typically Served:

Kokub's Mango Chutney is commonly served as a side dish or accompaniment to many traditional Pakistani and Indian meals. It pairs particularly well with curries, biryanis, and grilled meats, providing a contrast to the heat of spicy dishes. It is also enjoyed as a topping for sandwiches or spread on breads. In some cases, the chutney may be served alongside fried snacks like samosas or pakoras to balance out their richness. Its versatility in the kitchen has made it a staple in both casual family meals and festive occasions.

Interesting Facts:

• Mango chutney was historically made to preserve the fruit during mango seasons, allowing people to enjoy the fruits unique flavor throughout the year.
• Chutney, in its various forms, was introduced to Europe by British colonists who encountered the condiment during their time in India. Over time, it became popular in Western cuisine as well.
• In addition to its rich taste, mangoes are loaded with vitamin C, making chutneys a nutritious way to enjoy the fruit.
• While mango chutney is often associated with Indian cuisine, similar condiments can be found in many cultures, including the Caribbean, where mango chutneys are typically spicier and sometimes include tropical ingredients like peppers and lime.

Overall, Kokub's Mango Chutney from Pakistan is not just a delicious accompaniment but a reflection of the rich culinary traditions of the region. With its complex flavors and ability to enhance a wide range of dishes, it remains a beloved condiment across South Asia and beyond.

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