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Papaya and mango chutney recipe

Papaya and mango chutney recipe

7 ratings

Sweet and spicy mango chutney is a storecupboard staple for many, but it’s definitely worth making your own. With chunks of fresh papaya as well as mango, this simple chutney is bursting with flavour. Try serving it alongside curries or with cold meats to jazz up leftovers. See method

  • Serves 30 (makes 450g)
  • 15 mins to prepare and 35 mins to cook
  • 17 calories / serving
  • Vegan
  • Vegetarian
  • Gluten-free
  • Dairy-free


  • 1 tbsp vegetable oil
  • 1 onion, finely chopped
  • 3cm piece ginger, peeled and finely grated
  • 1 red chilli, deseeded and finely chopped
  • 3 cardamom pods, lightly crushed
  • 1 cinnamon stick
  • ½ tsp ground cumin
  • ½ tsp nigella seeds
  • 2 papayas, peeled, deseeded and diced
  • 1 mango, peeled, stoned and diced
  • 150g light brown sugar
  • 100ml white wine vinegar

Each serving contains

  • Energy

  • Fat

    0g 0%
  • Saturates

    0g 0%
  • Sugars

    4g 4%
  • Salt

    0g 0%

of the reference intake
Carbohydrate 3.9g Protein 0.1g Fibre 0.1g


  1. Heat the oil in a large saucepan over a medium heat. Fry the onion for 5 mins to soften but not brown. Add the ginger, chilli and spices and cook for another 1 min. Stir in the papaya, mango, sugar and vinegar, bring to the boil, then simmer for 30 mins until thick and the fruit has broken down slightly.
  2. Spoon into a sterilised jar, seal and leave to cool. The chutney will keep, sealed, for several months. Once open, keep in the fridge.

Tip: To sterilise glass jars, wash in hot, soapy water and rinse well. Dry in the oven for 15-20 mins at gas 1, 140°C, fan 120°C until hot and completely dry. Boil metal lids and rubber seals for 10 mins, then leave to dry.

When buying papaya, look for fruits with smooth, firm skin and an even yellow tone. Streaks of green indicate the fruit isn't ripe.

See more Mango recipes

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