Mango Chutney recipe

Preparation Time: 15 minutes | Cooking Time: 35 minutes

Traditional mango chutney works brilliantly well with all sorts of dishes, including Indian curries, poppadoms, chapati, naan bread or even just with some chicken on a sandwich. You could also use it to marinate meat and fish - just mix it with a little oil.


  • 2 large apples
  • 3 mangoes
  • 2 onions
  • 300g caster sugar
  • 125ml malt vinegar
  • 3 tbsp. minced ginger
  • 1 tbsp. lemon juice
  • 1 dstsp. mustard powder
  • 1 tbsp. crushed dried chilli flakes
  • 1/2 tsp. each salt and pepper


  1. Peel, core and finely cube the apples. Peel, stone and cube the mangoes. Finely dice the onions.

  2. In a large saucepan, combine the apples, mangoes, onions, sugar, vinegar and ginger. Stir, bring to the boil and then reduce to a simmer. Cook gently for 15-20 minutes until the mangoes and apples are tender.

  3. Add the lemon juice, mustard powder, chilli, salt and pepper to taste and simmer for a further 5 minutes. Divide between hot sterilised jars and seal.

Keep the chutney in the fridge once you've opened it - it will keep for at least six months in the cupboard if sealed properly. Recipe makes about 1 litre of chutney.

Recipe Details:

  • Author: Laura Young.
  • Published:

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