Skip to content
Mango chutney recipe

Mango chutney recipe

45 ratings

A delicious tangy and sweet homemade mango chutney that's packed with aromatic hints of ginger, clove and cumin. This chutney is a real traditional Indian favourite and is delicious as a spread, dip or served with poppadoms and curries. See method

  • Serves 25 (based on 1 tbsp per person)
  • 20 mins to prepare and 1 hr to cook
  • 35 calories / serving
  • Vegan
  • Vegetarian
  • Dairy-free

Ingredients

  • 1 tbsp vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 tsp ginger, finely grated
  • ½ tsp cumin seeds
  • ½ tsp chilli powder (optional)
  • 2 cloves
  • 400g mango flesh, roughly chopped
  • 125ml white wine vinegar
  • 125g sugar

Each serving contains

  • Energy

    150kj
    35kcal     2%

  • Fat

    1g 1%

  • Saturates

    0g 1%

  • Sugars

    8g 8%

  • Salt

    trace 0%

of the reference intake
Carbohydrate 7.7g Protein 0.2g Fibre 0.7g

Method

  1. Heat the oil in a heavy-bottomed saucepan. Add the onion and cook over a medium low heat for 5 mins until soft. Add the garlic and ginger and cook for 2 mins more. Stir through the cumin, chilli (if using) and cloves and cook for a minute.
  2. Add the mango, vinegar and sugar. Cook until the sugar has dissolved. Reduce the heat to low. Cook for another 45 mins to 1 hr, stirring often towards the end of the cooking time until the chutney has reduced down to a jammy consistency. Season with a little salt, if you like.

Tip: This chutney can be kept in the fridge for two weeks, or, if transferred into carefully sterilised and sealed jar, will keep several months.

See more Indian recipes

You may also like

Be the first to comment

Before you comment please read our community guidelines.