The Best Mango Chutney

    1 hour 50 minutes

    This is a mango chutney that I developed that in my opinion and family and friends, is the best. It includes a small amount of chilli, but should you be averse to it, leave it out. Other key ingredients, apart from the obvious fresh mangoes are ginger and garlic but there are more on. It's easy by the way and you won't buy any after this!

    136 people made this

    Makes: 2 (350g) jars

    • 3 fresh mangoes, peeled
    • 2 to 3 garlic cloves, cut or crushed
    • 1 chilli (with seeds), diced
    • 1/2 teaspoon ground pepper
    • 1 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1 (3cm) piece root ginger, chopped
    • 1 teaspoon mustard seeds
    • 1/2 teaspoon cumin seeds and
    • 3 cardamon pods
    • 300g caster sugar
    • 120ml water, more if needed

    Preparation:20min  ›  Cook:1hour30min  ›  Ready in:1hour50min 

    1. Cut up mango into small pieces but vary the sizes. Place in a saucepan over a high heat then add all remaining ingredients. Bring to boil then reduce the heat to medium-low and simmer for 1 1/2 hours. (Don't allow to reduce too much, keep some liquidity, you can always add more water.)
    2. Transfer into sterilised jars and seal. Store in a cool, dark place until needed.


    Don't get too worried with exact amounts but keep a record. You can always add but you cannot take out ingredients.

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