Mango chutney is one of the traditional types of chutney and a great way to prolong the fruit’s shel life. It makes a tasty accompaniment to curry, roasted chicken, grilled meat, and various starters and main dishes.
Like any other recipes, you can alter this to suit your taste. You can lessen the amount of sugar or use under ripe mangoes to make it less sweet. Try adding more spices like cloves for an extra zing or apples for texture.
This recipe makes four to five jars of chutney. Store them in pretty containers and give the extras as gifts to family and friends. To help you choose, you may read our article on Preserving Basics to learn about the different jars for food preservation.
- Stainless steel saucepan
- Measuring cups
- Measuring spoons
- Chef’s knife
- Cutting board
- Kitchen spoon or silicone spatula
- Rasp grater
- Preserving jars
- 1 cup apple cider vinegar
- 1½ cups caster sugar
- 4 ripe but firm mangoes, peeled and sliced
- 1 large onion, peeled and chopped finely
- 1 garlic clove, peeled and minced
- 1 tsp mustard seeds
- 2 fresh chilli pepper, deseeded and chopped
- 1 tbsp grated fresh ginger
- ½ tsp cinnamon
- ¼ tsp salt
- In a stainless steel saucepan, combine vinegar and sugar and cook over high heat.
- Bring mixture to a boil, stirring until sugar is dissolved.
- Reduce heat, then add the mango slices and the remaining ingredients in the pan.
- Simmer, uncovered, stirring occasionally, for 45 minutes to 1 hour or until the mixture is syrupy and thickened.
- Pour mango chutney into hot, sterilised jars and cover tightly.
- Label the jars and store in a cool, dry place.
- Mango chutney can last a long time if unopened and properly stored. Once opened, it must be kept in the fridge and consumed within a month.
You can also try our recipe for Spicy Tomato Chutney. It’s a brilliant side dish and dip that goes so well with barbecues, sandwiches, and cheese platters.