Green Mango Chutney

    1 hour 5 minutes

    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.

    17 people made this

    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 in English (3)


    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


    Chutney turned out way to hot for me..not sure but i think the 1 tablespoon of black pepper also the peppers is to much so I will try this again and put in less pepper.  -  14 May 2010  (Review from Allrecipes USA and Canada)

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