Recipe: Mango Chutney
by Caroline Palliser
on Apr 08 2026
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.
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
Method
- 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.
- 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.
This chutney can be kept in the fridge for two weeks, or, if transferred into carefully sterilised and sealed jar, will keep several months.
Recipe tips
To sterilise jars, simply run them through the dishwasher and pot the jam while they are still warm. Alternatively, wash the jars with hot, soapy water and rinse well. Dry the jars in an oven at 100C for 15 minutes or so, until completely dry. Sterilise the lids by adding to a pot of boiling water and simmering for 10 minutes. Allow to air dry.