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September 16, 2025
Kokub’s Mango Chutney from Pakistan Recipe
Kokub's mango chutney from Pakistan brings authentic flavors through cultural exchange in a close-knit Saudi Arabian community where Pakistani neighbors share treasured family recipes. This authentic preparation represents the beautiful way food traditions travel and are shared between cultures through personal relationships. The Pakistani origin ensures genuine preparation methods that reflect traditional techniques passed down through generations. This cultural exchange demonstrates how neighboring communities can enrich each other's culinary experiences through friendship and shared cooking. The personal connection to this recipe adds special meaning while guaranteeing authentic Pakistani flavors in this traditional mango chutney preparation.
We live in Saudi Arabia in a close-knit community full of different cultures, and our neighbors from Pakistan have become like our extended family away from home. Kokub, one of our neighbors, makes the most amazing mango chutney. A few years ago she invited me to help her. Of course, she doesn’t use a recipe, so the next time I went over with my measuring cups and scale so I could recreate her magic on my own. What an incredible experience!
Prep Time:
25 mins
Cook Time:
35 mins
Additional Time:
8 hrs
Total Time:
9 hrs
Servings:
24
Yield:
3 cups
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Ingredients
4 green (under ripe) mangoes, peeled, seeded, and cut into strips
3 cloves garlic, peeled
1 (1 inch) piece fresh ginger root, chopped
2 ½ cups white sugar
1 teaspoon salt
1 teaspoon cumin seed
½ 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
Place mangoes in a large pot. Crush garlic and ginger using a mortar and pestle until a smooth paste forms; stir into mangoes. Stir in sugar; season with salt, cumin seeds, pepper flakes, cloves, cardamom seeds and pods, and cinnamon stick. Stir to blend, cover pot, and let sit at room temperature 8 hours to overnight.
The next day, cook chutney over medium heat, stirring occasionally, until it begins to thicken, about 30 minutes. Stir in vinegar and peppercorns; cook 1 minute more. Cool before using.
Nutrition Facts (per serving)
| 107 | Calories |
| 0g | Fat |
| 27g | Carbs |
| 0g | Protein |
Show Full Nutrition Label Hide Full Nutrition Label
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 107 | |
| % Daily Value * | |
| Total Fat 0g | 0% |
| Sodium 99mg | 4% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 1g | 3% |
| Total Sugars 26g | |
| Protein 0g | 1% |
| Vitamin C 10mg | 11% |
| Calcium 9mg | 1% |
| Iron 0mg | 2% |
| Potassium 65mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
