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The best mango chutney recipe

The best mango chutney recipe

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  • Recipes
  • Dish type
  • Preserves
  • Chutney
  • Mango chutney

This is a mango chutney that I developed that in my opinion and family and friends, is the best. It's easy by the way and you won't buy any after this!

Somerset, England, UK

27 people made this

IngredientsMakes: 2 (350g) jars

  • 3 fresh mangoes, peeled
  • 2 to 3 garlic cloves, cut or crushed
  • 1 chilli (with seeds), chopped
  • 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

MethodPrep:20min ›Cook:1hr30min ›Ready in:1hr50min

  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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Mango Chutney

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

One of our favorite ways to eat chicken is baked or roasted, served with Spanish rice and a bit of mango chutney.

Mango chutney is easy to make! And a great way to take advantage of mangoes when they are in season and plentiful at the market.

This chutney is spicy from ginger, mustard seeds, garlic, and red chili pepper flakes. It gets its tangy-ness from the acidity in the mangoes and added vinegar, and it gets its sweetness from the mangoes, raisins, and sugar.

We found the original recipe on C & H, and have been using it for years to make our chutney.

Chutney is made much the same way as you would make a fruit jam, but with vinegar to offset the sweetness, making it more appropriate for savory dishes.

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Combine mango slices and salt let stand overnight. Rinse and drain. Combine sugar and vinegar simmer for 30 minutes. Add mango slices and remaining ingredients simmer for 1 hour or until mangoes are tender and chutney is of desired consistency. Sterilize jars, fill with chutney and seal*. Makes 7 pints.

*Note: Because of possible mold contamination, paraffin or wax seals are no longer recommended for any sweet spread. To prevent growth of molds and loss of good flavor or color, fill products hot into sterile Mason jars, leaving 1/4-inch headspace, seal with self-sealing lids, and process 5 minutes in a boiling-water canner. (The National Center for Home Food Preservation).

Estimated Nutrient Analysis per 1 tablespoon:
40 calories, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 30 mg sodium, 11 g carbohydrate, 0.5 g fiber, 10 g sugar, 0 g protein

How to Make Sugar-Free Chutney

Just because this is an ethnic recipe and probably not your everyday dipping sauce, that doesn&rsquot mean it&rsquos complicated to make.

Once you&rsquove gathered your ingredients (which can also be swapped or omitted, more on that below) as well as a medium pot, you need to sauté your onion and ginger over medium heat for a few minutes.

All that&rsquos left to do is add the rest of the sugar-free chutney ingredients, give it a stir and let everything simmer for around 45 minutes.

If you cannot find fresh (yet slightly unripe!) mangoes at the store, use thawed pieces of frozen mango. Because this chutney needs to be cooked for quite a while, the texture won&rsquot be much different anyway.

We used fresh dates for the sweetness plus some raisins as those are staple ingredients in most chutney recipes.

Don&rsquot fancy raisins? Cool, just go with one more date instead.

It&rsquos actually not too hard to make a sweet condiment using only whole fruits instead of added sugar &ndash no matter if it&rsquos brown, white, raw or syrup, it&rsquos all simple sugar without any fiber or micronutrients.

That&rsquos why we love to go for the &ldquowhole package&rdquo instead of a refined ingredient.

Main Mango Chutney Ingredients

  • Fresh Mango &ndash because, of course! Feel free to sub for frozen mango pieces.
  • Red Onion &ndash adding some zing and a savory touch
  • Fresh Ginger &ndash pairs beautifully with mango and the other Indian spices!
  • Dates &ndash offering natural sweetness from whole foods
  • Cinnamon, Cloves, Coriander, Curry &ndash yes, this is some serious spice business here!

Only a few more staple ingredients (like water and salt) and you can get started! Don&rsquot sweat it if you cannot find or don&rsquot like any of the ingredients &ndash as we stated above, chutneys are ridiculously versatile and you pretty much cannot mess up this recipe.

Even if you cannot or don&rsquot want to use mango, which is the main ingredient, you can swap it out for another fruit such as peaches, pears, apricots, apples or nectarines.

How Long Do You Cook the Chutney?

As with most Indian recipes, this is going to be cooked for a long time and it does need a bit of babysitting while doing so. Due to the texture, it can start to stick to your pot, so you need to stir it occasionally.

Our sugar-free chutney is best cooked for around 45 minutes &ndash though if the amazing smell is too tempting, you may try it after 20-30 minutes.

How Many Calories Are in This Mango Chutney?

Since store-bought chutneys as well as many recipes for mango chutney call for heaps of sugar (we&rsquore talking 1 cup of sugar per 2 mangoes!), they will very likely be much higher in calories.

It can be hard to compare the calorie and nutrient content of two different products or recipes due to their suggested serving sizes.

Some varieties (like Sharwood´s Mango Chutney, according to My Fitness Pal) may have up to 50 calories per tablespoon!

Our recipe for sugar-free mango chutney offers 98 calories per serving (not tablespoon) and is as low-calorie as it gets while still tasting fantastic.

The Cottage Smallholder

Growing up there were a handful of meals that I really liked my mum to cook. One of these was curry. Back in those days curry powder was the norm, with the remains of the Sunday roast diced into the mix. I loved the exotic colour of the sauce but it was the way that she served each plate that intrigued me.

Curry on a bed of rice in the middle of the plate and around the edge of loads of little piles of things too cool the curry down. Thinly sliced banana jostled with desiccated coconut, dried fruit, sliced cucumbers, diced onion and glorious mini mountains of Mango chutney. It was always Sharwoods Mango Chutney. And out of habit I’ve always bought the same along with some spicier bottles from their range – the lime pickle is particularly good.

We’ve also discovered Pataks Brinjal Pickle (aubergine, to die for). A few months ago I was tempted by Geeta’s Mango chutney – superb. But wouldn’t it be fun to try and make my own? All I had to do was immerse myself in mango recipes and wait to find mangos on offer (they are expensive in the UK).

I found some mangoes on offer last weekend and with Danny away for the week I had plenty of time to play with my chutney. I studied the ingredients on Geeta’s jar, removing the ingredients that I didn’t like or have to hand. Then I turned to Oded Schwartz who had a recipe for hot mango chutney. I wanted sweet and fragrant with a small kick rather than hot. I used his recipe for the ratio of sugar/vinegar/mango. Although in the end I added a bit more sugar as I had put in more sliced lemons .

But he did have one ingredient that was added right at the end before potting up – saffron. Before the addition of this the chutney was good. After I stirred in the half teaspoon of delicate saffron strands the chutney was sublime. Although I guzzled some immediately I reckon that this mango chutney needs to be kept for a month for the flavours to soften and mature.

Homemade Mango Chutney

Here at the barn, we also use Homemade Mango Chutney as a sandwich filling with leftover chicken or ham for the children’s’ lunchboxes. We also use it in place of pickle or with crackers and cheeses! It’s the best sandwiches that are always made with leftovers aren’t they?

I always find that those little extras like chutneys and jams always cost so much at the supermarket. Inevitably they also push up my budget too! If you have been reading along for a while, you will know that my family are big eaters. One of those little artisan jars, although lovely, will be gone in one sitting. Therefore, I started making my own way back years ago. Getting mangoes in season, means I keep the cost down and planning ahead means I make enough for the year ahead! Buy odd shapes, slightly bruised, small or large, it’s all good and keeps the budget down. Getting organic is lovely, but absolutely not necessary.

Homemade Mango Chutney


  • 4 or 5 large mangoes, or whatever size you can get on discount, peeled deseeded and cubed
  • 2 cups of each, brown sugar, sultanas, brown malt vinegar and 1 cup of plain water
  • 1 regular onion diced
  • 3 apples peeled and diced
  • 2 tablespoons of cornflour mixed with two tablespoons of cold water to a smooth paste
  • 1 tablespoon each crushed ginger and crushed garlic
  • 1 teaspoon each ground cinnamon, salt and pepper and dried chilli flakes
  • 1/4 teaspoon ground cloves

Homemade Mango Chutney


Place all ingredients apart from cornflour/ water mixture into a large heavy bottomed pan. and place on the stove on a medium heat. Once bubbling, thicken with the cornflour mixture and season to taste.

The whole process is very quick and simple! The only thing you need to observe for is to ensure that the onions are cooked sufficiently.

Cook the mixture for approximately 30 minutes. This should give you enough time to prepare your jars for storage. My lovely friend and colleague Nicole gave me a wonderful book recently which described the details for 5 minute microwave canning. The book describes easy ways to prepare your jars for preserving in the microwave as well as many simple canning recipes. You can get your copy from here (Australia) or here (USA).

Once cooked, the mixture is ready for canning. Follow the book’s instructions for sterilising your jars and fill with a wide mouth funnel and ladle. Even if you aren’t able to obtain a copy of the book, just use a simple water bath canning method for sterilising your jars and then immerse the sealed jars completely in hot water and boil for 20 minutes.

When completely cooked, and the process for canning is complete, place the jars somewhere cool and remember to write on your lids what the contents are! They will keep in a cool dry place for approximately 1 year. Enjoy!!

TIP: Buy your jars at thrift shops and second-hand stores, and add to the farmhouse “look” in your home as a bonus! Read all about it here.

Notes about this recipe

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Where’s the full recipe - why can I only see the ingredients?

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  • 4 mangoes, cut into 1-inch chunks
  • 1 lime
  • 20g butter
  • 1tsp ground cumin
  • 1tsp coriander
  • 1tsp tumeric
  • 1tsp kashmiri chilli powder
  • 6 green cardamom pods
  • 1 clove garlic, crushed
  • 3cm piece ginger, grated
  • 400ml white wine vinegar
  • 350g light brown sugar

Lightly fry the onion, garlic, ginger and dried spices in butter for two minutes.

Add the mango to pan and cook for 5 minutes. Add the sugar and vinegar and simmer for 1.5 hours.

Pour into a sterilised jar while hot and seal.

Leave for at least two weeks for the flavours to mature before serving with poppadoms.

Mango chutney

<li>1.5kg (3lb) mango flesh, diced <li>500g (1lb) onions, chopped <li>750g (1 and a half lbs) sugar <li>500ml (1 pint) vinegar <li>1 teaspoon mixed spice <li>1 teaspoon ground cloves <li>1 teaspoon mustard seed <li>1 teaspoon curry powder <li>1 scant teaspoon nutmeg <li>2 scant dessertspoons salt

<strong>MANGO CHUTNEY RECIPE Number two</strong> <ul><li>1.5kg (3lb)mangoes, peeled and diced <li>2 large red chillis, de-seeded and chopped <li>60g (2oz) fresh ginger root, peeled and finely grated <li>juice and finely grated rind of 1 lemon <li>500ml (1 pint) white wine or cider vinegar <li>750g (1 and a half lbs) brown sugar <li>1 teaspoon cumin powder <li>1 tablespoon salt <li>2 cloves garlic, crushed <li>1 teaspoon allspice powder <li>1 teaspoon turmeric (optional)


Cooking method: Boiling

These chutney recipes are ones I use a great deal and can be easily adapted to peaches and nectarines. The first one has more of an old-fashioned country flavour but I've also included a hotter version.

Place all ingredients in a pot and bring to the boil, stirring often. Cook for 1 hour or until mixture is thick. Bottle and seal.

These chutney recipes are ones I use a great deal and can be easily adapted to peaches and nectarines. The first one has more of an old-fashioned country flavour but I've also included a hotter version.

Watch the video: How To Make South Indian Style Mango Chutney. Sweet and Spicy Mango Chutney Recipe (July 2022).


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