The Slimming Foodie > Homemade mango chutney

Homemade mango chutney

BY:
Pip
PUBLISHED:
UPDATED:

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

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.
Tried this recipe?Mention @the_slimming_foodie or tag #theslimmingfoodie!
The Slimming Foodie has no official affiliation with, or endorsement from Slimming World. Slimming World’s website can be found at https://www.slimmingworld.co.uk. The syn values shown on my recipes are my personal estimation and have not been verified by Slimming World.
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