Mango chutney served in jars

Mango chutney

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(6 ratings)

Prep: 15 mins Cook: 2 hrs


Makes 3 x 300ml jars

Make a classic mango chutney to serve alongside curries, with cheese or in sandwiches. It makes a great gift for family and friends, and you can freeze it too

Nutrition and extra info

  • Freezable
  • Gluten-free

Nutrition: Per tbsp

  • kcal35
  • fat0.1g
  • saturates0g
  • carbs8g
  • sugars8g
  • fibre0.3g
  • protein0.2g
  • salt0.14g
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  • 6 firm but ripe mangoes (about 1½ kg)
  • 500ml white wine vinegar
  • 450g granulated sugar
  • 1 tbsp cumin seeds
  • 2 tsp coriander seeds
  • 10 cardamom pods
  • 2 tsp nigella seeds
  • ½ tsp cayenne pepper
  • ½ tsp turmeric



    Turmeric is a fragrant, bright golden-yellow root that is most commonly seen and used dried and…

  • 3 garlic cloves, crushed
  • 8 whole cloves
  • thumb-sized piece of ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 fat red chilli, seeds removed and finely chopped



    Part of the capsicum family, chillies come in scores of varieties and colours (from green…


  1. Peel the mangoes and chop the flesh into blueberry-sized pieces. Pour the vinegar and sugar into a large pan and simmer gently, stirring until the sugar has dissolved. Increase the heat and bubble for 8-10 mins until reduced a little. Meanwhile, toast the cumin, coriander and cardamom in a dry pan until aromatic. 

  2. Tip the spices into a pestle and mortar and gently crush them, leaving the seeds with some texture. Remove the cardamom pods, leaving the seeds in the spice mix, and add to the vinegar mix along with the mangoes, the other ingredients and 2 tsp salt. Bubble over a medium heat for 1 hr 15 mins – 1 hr 35 mins, until thick and syrupy. Leave to sit for 10 mins.

  3. Transfer the chutney into 2-3 sterilised jars while still hot. Seal the jars and leave to cool, then add labels. Store in a cool place for up to 2 years – the chutney will be best eaten after a few months, when the flavours have melded and mellowed. 

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Comments, questions and tips

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29th Oct, 2019
I can say without a shadow of doubt that everyone I know loves my mango chutney. It is not only for curries - it goes well in a sandwich with a bit of mayo; great with fish, salad etc. I have managed to make it work with (drained) frozen mango which is a lot cheaper but it needs a bit of adapting to make sure the finished result isn't too wet.
21st Aug, 2019
Followed the recipe but result was too syrupy sticky and dark (too much sugar?). Yielding enough for just 3 small jars it was expensive to make too.
greenplums's picture
17th Oct, 2019
The updated recipe came yesterday, you should check it out because it has no apples in it
15th Jan, 2020
Can you use white vinegar or apple cider vinegar instead of white wine vinegar?
lulu_grimes's picture
17th Jan, 2020
Hello, Cider vinegar would be the best option flavour-wise, you could use any vinegar but the flavour of the vinegar will change the final flavour of the recipe. I hope this helps.
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