Homemade mango chutney
Homemade mango chutney tastes incredible and makes a brilliant gift!
30 mins
1 hour 15 mins
106 kcals
serves 1
HOMEMADE MANGO CHUTNEY
Mango chutney is the perfect addition to any curry, and although there are lots of tasty ones that you can buy, they don’t come close to a homemade version.
I’ve customised this mango chutney recipe to showcase all of the flavours that I think make the best mango chutney. I also used a cooking apple in this mix which contributes to sweetness, consistency and overall taste!
Once you have made this, it will last in a sealed jar for up to 6 months, and once opened, in the fridge for up to 6 weeks.
I always enjoy making homemade gifts for friends and family for Christmas, and this make a great addition to any food hamper or just as a gift in a jar tied with some ribbon!
I get the glass clip-lid jars in the picture from Asda, they are great value, £1 for a smaller jar (300ml) and £1.50 for the larger (500ml). I also save jars throughout the year from jam/peanut butter etc. and then use these when I am making up big batches of mango chutney or my homemade cranberry sauce. You can also freeze this mango chutney!
Want to see the step-by-step of how I made this recipe? Have a look on my Instagram highlights here!
Homemade mango chutney
- Total Time: 1 hour 45 minutes
- Yield: 3 300ml jars 1x
Description
Homemade mango chutney tastes incredible and makes a brilliant gift!
Syns: 1.5 per tbsp
Ingredients
- 6 ripe mangoes (flesh scooped out and diced small (about 0.5 cm square))
- 1 large cooking apple (peeled, cored and diced)
- 5 cm piece of ginger (finely chopped or grated)
- 2 cloves garlic (crushed)
- 2 tsp nigella seeds
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1/2 tsp ground fenugreek
- 1/2 tsp turmeric
- 1 tsp chilli powder
- 2 tsp sea salt flakes
- 500 ml white wine vinegar
- 400 g caster sugar
- 1 red chilli (deseeded and finely diced)
Instructions
- Prepare the mango, apple, garlic and ginger
- Place the nigella seeds, mustard seeds, cumin seeds, fenugreek, turmeric and chilli powder into a large, deep pan or casserole dish on the heat, and dry fry for 30 seconds
- Add the ginger and garlic, fry for another 30 seconds, stirring through the spices
- Pour in the white wine vinegar, and then add the sugar and the salt. Bring to the boil whilst stirring
- Add in the diced apple and mango, and the red chilli and stir everything together
- Simmer gently for an hour, with the lid off. The liquid will reduce, the mango will soften and the apple will break up.
- Ladle into sterilised jars and seal until ready to be used.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
