Green mango and garlic chutney recipe

July 31, 2013
OK, so this isn’t a chutney in the ‘English’ sense, but this green mango and garlic chutney recipe makes one hell of a refreshing starter, and a great way to end a day’s fasting.

Green mango and garlic chutney recipe


  • One green mango (unripened, and ideally still hard)
  • Two cloves of garlic
  • Sprig of coriander
  • 1-2 fresh green chilies (depending on how hot you like it)
  • Pinch of salt


1) Slice the green mango into small, thin pieces.
2) Flame roast the garlic cloves until they are chargrilled and slightly black.  To do this, bash them lightly with a pestle and mortal or rolling pin (only lightly as we want the clove to stay intact, but the skin to break away a little).  Then simply place on top of an electric cooker hob.  If you don’t have an electric cooker, you can achieve the same effect by popping the cloves under the grill.
3) Once roasted, mash the garlic slightly in a bowl
4) Finely chop the coriander and chilli
5) Finally, combine all the ingredients in a bowl and sprinkle lightly with salt.
I’ve made this a couple of times for iftar, and it’s gone down a treat.  It’s such a refreshing contrast to samosas and pakoras, and works as a nice side salad.  The chutney can also be made with tangy green
apples if you prefer.
So if you’re bloated after days of fasting and feasting, and want to chill out on the fried stuff for the last few days of Ramadan, give this a try.  And let me know how you get on.

About the Author


I’m a British-Bengali Muslim mum-of-two. My pictures aren’t filtered and neither are my words. I’m not a makeup artist, chef or lifestyle guru. I’m just me, sharing honest beauty reviews for brown skin, halal restaurant finds, travel inspo, mum life hacks, easy Bengali recipes and more. If that’s your bag, keep reading!

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