Although summer is awfully hot in Oman, I still love it because grocers are full of mangoes!! It’s the season of the king of fruits, and I wanted to celebrate by making this delicious and nostalgic Mango Chutney, which is my mum’s recipe. The recipe is really simple, but what makes it a delight is that playful balance of flavours like the heat from the red chilli, subtle flavours of the spices, like cloves, cinnamon and cardamom, and the sweet tanginess of the mango. Addition of nigella seeds brings that oomph and makes it uber delicious.

Made it yesterday and served it with a traditional Sindhi roti called Koki Roti, which I tried for the first time and it was such a perfect combination!! The sweet and spicy chutney really uplifted the crispy indulgence of the roti, and it’s definitely a pair you should try for your next breakfast or brunch feast!

Chutney is so versatile I like layering it in my meat burgers…my wraps and even in a chicken curry.

I urge you to give this tangy-sweet delicious goodness a try and I'm sure you will be in love with it.

PREP TIME: 20 minutes

COOK TIME: 30 minutes

MAKES: 1 kilo jar


  • 4 large mangoes, ripe but firm (mine weighed about 325g each)

  • 2 fat garlic cloves, finely chopped

  • 2 tsp ginger, finely chopped

  • 1-2 fresh red chilli, finely chopped (can remove seeds to reduce heat)

  • 1/4 tsp clove powder

  • 2 tsp coriander powder

  • 1/4 tsp turmeric powder

  • 1/4 tsp cinnamon powder

  • 1/4 tsp green cardamom powder

  • 1/2 tsp cumin powder

  • 2 tsp nigella seeds

  • 1/2 tsp rock salt

  • 1/2 tsp regular white iodized salt

  • 1 cup white vinegar