There’s so many ways to enjoy this delightful Mango Chilli Chutney. Serve it with chicken, lamb or pork or thin it with water and use it as a glaze for chicken or duck. Add a little to your cheese board and serve it alongside creamy brie, or spread it in sandwiches for an extra flavour hit.

Mango Chilli Chutney Recipe


  • 1kg mangoes (approximately 6 mangoes), peeled and chopped
  • 50g fresh ginger, grated
  • 2 birdseye chillies, finely chopped
  • 1 cup sugar
  • 1 cup apple cider vinegar


  1. Place all ingredients in a jamming pan or heavy based saucepan.
  2. Cook for 30 minutes on a low heat, stirring until thickened.
  3. Set aside to cool. 
  4. Once cooled, pour into sterilised jars. Keep for up to 1 week in the fridge.

Recipe by Kitchen Warehouse

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Recipe Name
Mango Chilli Chutney
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