Mango Chutney

Mango chutney is one of the best known condiments to curries. It is also great with cheese, pork pies and cold meats. It is fairly simple to make and lasts for at least 6 months kept in a dry cold environment.

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Ingredients prepared and ready to cook.
Mango Chutney in serving bowl.

Portions: 750g to 1kg chutney

Preparation: 10 minutes

Cooking: 30 minutes



  • 3 large or 4 small mangoes
  • 300g caster sugar
  • 100ml vinegar
  • 3 large red chillies
  • 3 garlic cloves, finely chopped
  • 2 tbsp finely chopped ginger
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp ground coriander
  • 1/2 tsp tumeric
  • 1/2 tsp cinnamon



  1. Place all the ingredients in a heavy based non corrosive saucepan over a moderate hig heat. Stir slowly to the simmer until the sugar dissolves. Leave to simmer for 30 minutes.
  2. Carefully spoon into sterilised jars while still hot. Seal and keep in a cool dry place and refigerate after opening. The chutney should keep for 6 months.