Persian Chutney

November 30, 2017

Advieh Chutney


  • 4 cups mango, finely chopped
  • 2 cups sugar
  • 1/3-1/2 cup lemon juice
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon All You Can Spice Advieh
  • 1 tablespoon Apple Cider Vinegar
  • For more spice, sprinkle with cayenne pepper



  1. Peel, pit and finely chop the ripe mango (one large or 2 medium ones). Sprinkle sugar and lemon juice and toss to combine.
  2. Place this mixture in a thick-bottomed, large, deep pot. Bring the mixture to a boil on medium-high heat and boil for 5 minutes stirring occasionally.
  3. Add Advieh and grated ginger, reduce heat and cook about 15-20 minutes or until mixture turns thick.
  4. Add vinegar and cayenne if desired, stirring and cook for 4-5 minutes.
  5. Allow mixture to cool at room temperature. Chutney will get thicker as it cools. You can serve immediately with your favorite meat. Keeps well for a couple of weeks.
  6. Serve on water crackers with goat cheese.

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