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Mango Chutney

This chutney tastes its best after a couple of days in the fridge! I tend to serve it with grilled chicken - but my friends have said it is perfect with curry!

A good little thing to do if you are cleaning the house, or working from home, as it requires an hour or so of time to leave on the stove (with the odd stir!)

What you need:

  • 500g: Diced Mango (I use the frozen 500g Mango you buy, as i find it cooks easier for this chutney, but if you have excess fresh mango, it works just as well!)

  • Half: a Lemon (cut into very small pieces and skin left on)

  • 2 Cups: White Vinegar

  • 1 Cup: White Sugar

  • 1 Whole: Brown Onion (Diced)

  • 80g: Sultanas

  • 1/2 Teaspoon: Ground Cloves

  • 1/2 Teaspoon: Ground Cinnamon

  • 1/4 Teaspoon: Ground Coriander Seeds

  • 1/2 Teaspoon: Chilli Flakes

  • 1/2 Teaspoon: Salt

  • 4 small 200-220g: empty glass jars (sterilised and thoroughly cleaned. Any glass jar is fine)

Note: I add a teaspoon of caramelised balsamic but this is optional.


  1. Place a medium to large sized pot on the stove to simmer, with all of the vinegar and sugar. Stir until sugar dissolves.

  2. Once dissolved, add in the lemon, onion, mango and sultanas. Then Stir.

  3. Add in the ground cloves, ground cinnamon, ground coriander seeds, chilli flakes and salt (add the balsamic in at this step also).

  4. I then leave this simmering for 1-1.5 hours or until thick. Once the chutney begins to thicken, I use a metal masher (potato masher) and mash the chutney (only slightly) to reduce the size of the mango chunks. This will make the chutney an easier consistency to spoon into the jars.

  5. Stir the chutney and take it off the heat. Spoon into glass jars then cover with lids once cooled.


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