Mango Chutney

Makes: 4 – 6 jars
Preparation time: 1 hour 15 minutes
Difficulty: Moderate


  • 2 kg (about 6-7) ripe mangoes
  • 500ml white wine vinegar
  • 400g sugar
  • 5 cardamom pods, seeds extracted
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 cinnamon stick
  • 2 tsp sea salt
  • 2 tbsp finely grated fresh ginger
  • 2 cloves of garlic, peeled and finely diced
  • 1 fresh red chilli (or more to taste), seeds removed and diced


  1. Slice mango cheeks on each side of the pit and remove flesh from the skin.
  2. Combine vinegar and sugar in a large pot over medium heat, stirring until sugar dissolves. Bring to the boil and reduce by a third.
  3. While vinegar mix is boiling, gently toast the cumin, coriander and cardamom seeds in a non-stick fry pan until aromatic. Remove from heat and crush  using a pestle and mortar.
  4. Add the crushed spices and whole cinnamon stick, along with the chopped mango and salt, to the pot. Add the ginger and garlic and return to a boil.
  5. Reduce heat and simmer for at least 45 minutes until the mixture has a thick, syrupy consistency.
  6. Stir in the chopped chilli and cook for 10 minutes more.
  7. Divide among sterilised jars and seal.

Serving Suggestions

  • Create your own personlised mango chutney labels for gift giving
  • Serve with left over cold turkey on Boxing Day.
  • Keeps for 6 months if bottled correctly, or can be frozen.