Mango Ginger Chutney Recipe

Closely related to ginger and turmeric (curcuma armada) and tastes and smells like raw mango. The rhizome appropriately called mango ginger is found with our organic farmers in season. It is a favourite of mine, it smells and tastes wonderful and reminds you of mango when mangoes are not in season. I got my present stock of a bunch of it from my friend K when I visited her at her farmhouse. It is always wonderful when you get fresh; produce from farmer friends, which is always sure to happen when you visit them. Every farmer presses into your hands some greens, some veggies or fruit from their harvest, the generosity is humbling.

Mango ginger has curative properties, is used for curing skin diseases, has antioxidant, antimicrobial, antifungal properties, anti-inflammatory properties. So next time you see it in a market please pick it up. The regular ginger is commercially cultivated with heavy doses of chemicals, particularly fungicides, therefore it is advisable to pick up ginger from organic sources. I don’t know about mango ginger, however, I pick it up only from organic sources.

Mango ginger is generally used for making pickles and some also pickle it with brine along with raw turmeric and carrots.  I love the chutney made with it. I also love to add it to my aviyal ( instead of raw mangoes ( when mangoes are not in season) and am exploring other dishes with it.

My mango-ginger chutney consists of :

Grated coconut – half cup – 3/4 cup
Mango ginger – two  pieces of 2 inches each
Curry leaves – 4 stems
Peppercorns – 6-8
Green chillies 1
Salt to taste


You can increase the quantity of mango ginger based on whether your chutney should be more coconut sweet or mango gingery!
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