Green Mango Chutney


6 people made this

This chutney goes well with curries but also as a garnish for fish or steak. It is great as a gift too. Perfect if you live anywhere near an old mango tree.


Serves: 32 

  • 4 cups green (under ripe) mangoes - peeled, seeded and diced
  • 1/2 cup sultanas
  • 1/4 cup red chillies, finely diced
  • 6 cloves garlic, crushed
  • 1 1/2 tablespoons grated fresh ginger root
  • 1 1/2 teaspoons lemon zest
  • 1 tablespoon black pepper
  • 2 tablespoons golden syrup
  • 1 small cinnamon stick
  • 4 whole cloves
  • 1 cup (250ml) water
  • 1 cup (250ml) cider vinegar

Preparation:30min  ›  Cook:35min  ›  Ready in:1hour5min 

  1. Place the mango, sultanas, chillies, garlic, ginger, lemon zest, black pepper, golden syrup, cinnamon and cloves into a large saucepan.
  2. Pour in the water and vinegar. Bring to a boil then reduce heat to medium-low and simmer uncovered until a jam-like consistency is attained; about 30 minutes.
  3. Stir frequently while cooking. Once thickened, cool and store in the refrigerator. The chutney may also be frozen.

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Reviews (2)


Really nice recipe. Great after being in the fridge for a couple of days. Yummo - 04 Jan 2013


I chose this recipe because it did have specific mango measurement - with 3 types of mangos of vastly different sizes I am aware of how many recipes say a number which is misleading. I have been making green mango chutney for about 50 years and decided to have a variation - never again. My husband suggested after a taste test that I give it someone I dont like as he wont eat it. Even after spending some time trying to improve it -it still doesn't compare with Miss Schaeurs 50 0dd year old recipe. - 13 Jan 2015

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