Spicy mango chutney

Spicy mango chutney



  • 4 mango
  • 1 tbs olive oil
  • 1 tbs ginger (grated)
  • 2 clove garlic (crushed)
  • 1 fresh long red chilli (finely diced)
  • 1 brown onion (sliced)
  • 1 tsp cumin seeds
  • 1/2 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1 tsp ground coriander
  • 4 whole cloves (ground)
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup white wine vinegar


Heat oil in a large saucepan over medium heat. Saute ginger, garlic, chilli and onion for 4 minutes, being careful not to brown onion. Add spices and cook, stirring, for 2 minutes.

Add mango, sugars and vinegar to saucepan. Stir well. Bring to the boil, then reduce heat and simmer for approximately 30-40 minutes over very low heat. Check it regularly to make sure it’s not catching on the bottom.

Sterilise jars by placing them in a saucepan of boiling water for 5 minutes. Carefully remove them with a pair of tongs. Drain then dry in a low oven. Fill while still warm with hot mango chutney. Seal immediately with lids.

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Serving Suggestions


  • Make sure your mangoes are lovely and ripe with firm flesh.
  • Chutney should keep for several months in the cupboard, but refrigerate after opening.
  • Spice it up to suit your taste – you can add extra chilli for a bigger hit if you prefer.
  • This recipe was created by Greer Worsley.

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