Homemade mango chutney

Homemade mango chutney

Homemade mango chutney tastes incredible and makes a brilliant gift!

time

30 mins

pan

1 hour 15 mins

fire

106 kcal

time

30 mins

pan

1 hour 15 mins

fire

106 kcal

Homemade mango chutney

makes

3 x 300ml jars

DIFFICULTY

more effort

makes

3 x 300ml jars

Difficulty

more effort

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!

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Homemade mango chutney

Servings: 3 300ml jars
Homemade mango chutney tastes incredible and makes a brilliant gift!
Syns: 1.5 per tbsp
Print Recipe
30 mins
1 hr 15 mins

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.
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