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Mango chutney served in jars

Mango chutney

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • 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

  • Freezable
  • Gluten-free
Nutrition: Per tbsp
low infat0.1g


  • 6 firm but ripe mangoes (about 1.5kg)
  • 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
  • 3 garlic cloves , crushed
  • 8 whole cloves
  • thumb-sized piece of ginger , grated
  • 1 fat red chilli , seeds removed and finely chopped


  • STEP 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. 

  • STEP 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.

  • STEP 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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A star rating of 4 out of 5.18 ratings

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