Mango Peel Chutney Recipe
Ripe mango skin is edible and packed with pectin and tannins, the same qualities that make citrus peel worth cooking down. Simmering the skins with tamarind, jaggery, and tempered spices breaks down their slightly bitter, fibrous texture into a jammy, sweet-sour chutney, so almost nothing from the mango goes to waste.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 8
Ingredients
- 2 cups, packed mango skins, from ripe mangoes, washed well
- 2 tablespoons neutral oil
- 1 teaspoon brown mustard seeds
- 1/2 teaspoon cumin seeds
- 2 whole dried red chilies
- 10 leaves curry leaves
- 1/4 teaspoon turmeric powder
- 1 tablespoon tamarind paste
- 3 tablespoons jaggery or brown sugar, grated
- 1/2 teaspoon salt
- 1/4 cup water
Nutrition per serving
- Calories
- 73
- Protein
- 1g
- Carbs
- 10g
- Fat
- 4g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Scrub the whole mangoes under running water before peeling, to remove any wax, dirt, or pesticide residue sitting on the skin.
- 2Peel the ripe mangoes with a vegetable peeler or knife, keeping the strips of skin intact, then finely chop the peels into small pieces.
- 3Heat the oil in a small saucepan over medium heat. Add the mustard seeds and cook until they start to pop, about 30 seconds.
- 4Add the cumin seeds, dried red chilies, and curry leaves, and fry for 20 seconds until fragrant.
- 5Stir in the turmeric, then add the chopped mango peels and cook for 2-3 minutes to soften them slightly.
- 6Add the tamarind paste, jaggery, salt, and water. Bring to a simmer.
- 7Reduce the heat to low and cook, stirring occasionally, for 12-15 minutes, until the peels are tender and the mixture has thickened into a jammy chutney.
- 8Let cool to room temperature before transferring to a jar. Taste and adjust salt or jaggery as needed.
Tips & variations
- Use peels from very ripe, sweet mangoes rather than firm or unripe ones; unripe mango skin is noticeably more bitter and astringent.
- A pinch of asafoetida (hing) added with the mustard seeds gives the tempering a more traditional South Indian flavor.
- If the chutney tastes too tart, add jaggery a teaspoon at a time; different mango varieties vary a lot in natural acidity.
Storage & reheating
Store the chutney in an airtight jar in the refrigerator for up to 2 weeks. It's served cold or at room temperature and doesn't need reheating; stir well before serving since some liquid may separate on top.
Tips from the Tulo kitchen
- Save peels from mangoes you're already cutting up for a fruit salad or smoothie instead of buying extra fruit just for this.
- A food processor makes quick work of finely chopping the peels if a knife feels slow.
FAQ
Can you eat mango skin?
Yes, ripe mango skin is edible and some cultures eat it regularly, but it's thick, fibrous, and more bitter than the flesh, which is why it's usually cooked down (as in this chutney) rather than eaten raw.
Is mango skin safe for everyone to eat?
Mango skin contains urushiol, the same irritant found in poison ivy, in much smaller amounts. People with a known allergy to poison ivy, cashews, or pistachios (all related plants) can develop an itchy rash or mouth irritation from handling or eating the skin, so they should stick to peeled fruit.
Do I need to wash mangoes before peeling if I'm not eating the skin?
Yes. A knife dragged through unwashed skin can carry dirt, wax, or pesticide residue onto the flesh, so washing matters even when the skin itself gets discarded.
Why does this chutney use ripe mango peels instead of unripe ones?
Unripe mango skin is much more astringent and starchy, and it doesn't soften the same way during cooking. Ripe peels have more natural sugar and break down into a smoother, jammier texture.
