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Homemade mango chutney

  • Author: Pip Payne
  • Total Time: 1 hour 45 minutes
  • Yield: 3 300ml jars 1x


Homemade mango chutney tastes incredible and makes a brilliant gift!

Syns: 1.5 per tbsp


  • 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)


  1. Prepare the mango, apple, garlic and ginger
  2. 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
  3. Add the ginger and garlic, fry for another 30 seconds, stirring through the spices
  4. Pour in the white wine vinegar, and then add the sugar and the salt. Bring to the boil whilst stirring
  5. Add in the diced apple and mango, and the red chilli and stir everything together
  6. Simmer gently for an hour, with the lid off. The liquid will reduce, the mango will soften and the apple will break up.
  7. Ladle into sterilised jars and seal until ready to be used.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes