Mango Chutney

This sweet and spicy flavour and generous chunks of juicy fresh mango. This is delicious either as a spread, dip or alongside all kinds of curries.

15 min
1 hr 15 min



  1. In a large pot bring sugar and vinegar to a boil, then reduce by a couple centimeters, and simmer.
  2. In a large skillet lightly toast cardamom, cumin and coriander seeds until fragrant, then crush using a pestal and mortar.
  3.  Add to the simmering pickling liquid along with mango, nigella seeds and 2 tsp salt.
  4. Then add in ginger, garlic, turmeric, cinnamon and bring back to the boil.
  5. Reduce again to a simmer and cook for 45 minutes to an hour until the consistency is thick and syrupy.
  6.  Add in chili and remove from heat.
  7. Divide liquid among sterilized jars and keep up to 6 months.

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