Real Indian Mango Chutney

    3 hours 10 minutes

    Make your own Indian-style mango chutney with dates and raisins. This recipe makes enough for freezing or canning.

    14 people made this

    Serves: 24 

    • 2 1/4 cups (370g) diced fresh mango
    • 1/4 cup (70g) salt
    • 2 1/2 cups (590ml) water
    • 2 1/3 cups (465g) white sugar
    • 2 cups (475ml) vinegar
    • 1/2 cup (70g) raisins
    • 1/2 cup (75g) diced pitted dates
    • 2 cinnamon sticks
    • 2 teaspoons minced fresh ginger root
    • 2 teaspoons crushed garlic
    • 2 teaspoons ground dried chilli
    • 10 550ml canning jars with lids and rings

    Preparation:30min  ›  Cook:1hour10min  ›  Extra time:1hour30min  ›  Ready in:3hours10min 

    1. Put mango into a large bowl. Sprinkle salt over the mango. Pour water over the mango. Let mango soak for 1 hour to overnight.
    2. Drain and discard liquid from the mango.
    3. Stir sugar and vinegar together in a saucepan over medium heat then bring to a boil. Add drained mango to the liquid then stir to coat. Stir raisins, dates, cinnamon sticks, ginger, garlic and ground dried chilli into the mango mixture then bring again to a boil, stirring occasionally. Reduce heat to low and simmer mixture until thickened, about 1 hour. Remove from heat to cool completely.
    4. Sterilize jars and lids in boiling water for at least 5 minutes. Pack chutney into hot, sterilized jars, filling to within 1cm of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
    5. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 5cm space between the jars. Pour in more boiling water if necessary to bring the water level to at least 2cm above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
    6. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, 10cm or more apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

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    I made thos recipe as is. Then I put Mango chutney in a blender and pureed it. I canned it for years to come. Delicious!  -  03 Apr 2019  (Review from Allrecipes USA and Canada)