Ingredients

  • 2 ripe mangoes, peeled and diced
  • 1 small onion, finely chopped
  • 4 garlic cloves, minced
  • 1 tsp fresh ginger, grated
  • ½ tsp chilli flakes (adjust to taste)
  • ½ tsp ground cumin
  • ½ tsp ground coriander
  • ¼ tsp turmeric
  • 100 g brown sugar
  • 120 ml apple cider vinegar or white vinegar
  • ½ tsp salt
  • Juice of ½ lemon  and zest (optional, for brightness)

Method

Place all ingredients into a medium saucepan and stir well to combine.

Bring to a gentle boil over medium heat, then reduce to low and simmer uncovered for 35–45 minutes, stirring occasionally, until thick, glossy, and jam-like.

Taste and adjust seasoning if needed, adding more sugar for sweetness, vinegar for tang, or chilli for heat.

Remove from the heat and allow to cool slightly. The chutney will continue to thicken as it cools.

Tips for Best Results

  • Use ripe but firm mangoes for the best texture.
  • Stir regularly to prevent sticking or burning.
  • Simmer for a deeper flavour.

 

Chef Tip

For a smoother chutney, mash lightly with a spoon or blend briefly once cooled.

 

Simple Flavour Variations

  • Spicy: Add a finely chopped fresh chilli.
  • Fruity: Stir in raisins or sultanas during the last 10 minutes.
  • Warm Spice: Add a pinch of cinnamon or cloves.

 

Serving Ideas

  • Serve with curries, naan, or poppadoms.
  • Spoon onto cheese boards or sandwiches.
  • Use as a glaze for roasted meats.

 

Storing and Reheating

Fridge: Store in a sterilised jar for up to 2 weeks.

Freezer: Freeze for up to 3 months.

Reheat: Warm gently in a saucepan or microwave if needed.