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    Hot Mango Chutney

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    Hot Mango Chutney

    This is the perfect gift for anyone who enjoys the occasional Indian take-away. Try it with chicken or ham sandwiches, salads and mature Cheddar cheese too.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes


    • 3 large mangoes, weighing about 1.5kg in total
    • 1 large onion, finely chopped
    • 1 medium-strength green chilli, de-seeded and finely chopped
    • 2 cloves garlic, crushed
    • 50g fresh root ginger, grated
    • 2 tsp Cooks’ Ingredients Curry Powder
    • 250 ml white wine vinegar
    • 200 g granulated sugar


    1. Slice the mangoes on either side of the flat stone. Cut away the skin and roughly chop the flesh, including the flesh clinging to the stones.
    2. Put the chopped mangoes in a large saucepan with all the remaining ingredients. Bring to the boil then reduce the heat. Cover and simmer gently for about 30 minutes until the mangoes are very tender and the juices are thick and syrupy, removing the lid half way through. (If the juices are still very runny once the mangoes are tender, increase the heat a little, with the lid off, so the liquid can reduce.)
    3. Ladle into thoroughly clean jars while still hot (wide-necked preserving jars, particularly those with metal lids or rubber seals and clip-top lids, are ideal). Finish with decorative labels.

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    Cook's tips

    The chutney should be kept in the fridge and used within a week.


    Average user rating

    4 stars