• Makes 8
  • 2 hours
  • Difficulty Easy
  • 12 Ingredients


This Mango Chutney is a perfect base recipe … use it as a guide and feel free to have a little fun! Add a little spice to this Mango Chutney with some fresh chilli seeds or keep it original.
If you don’t have the time to cook on the stove, you could use a slow cooker – cook on high for 6 – 8 hours covered and then 2 hours on high uncovered to reduce the liquid. Or on low for 10 – 12 hours covered and then 2 hours on high uncovered to reduce the liquid.

Ingredients (makes 8 small bottles)

  • 2 cups Mangoes - Peeled and roughly chopped
  • 2 medium White Onions - Peeled and finely chopped
  • 1 cup White Wine Vinegar
  • 1 cup White Sugar
  • 1 cup Brown Sugar
  • 1 tsp Ground Pepper
  • 1 tbsp Fresh Ginger, finely grated
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Ground Cloves
  • 3 Bay Leaves, left whole
  • 1/2 cup Water


  1. In a large heavy-based saucepan or stock pot very lightly fry the onions, pepper, ginger, coriander, cumin and cloves in 3 teaspoons of light olive oil.
  2. Add all other ingredients including water and bring to the boil over a high heat.
  3. Reduce the heat to medium to low and simmer for 1 - 2 hours until mixture thickens and is beautifully glossy. Check often to ensure the chutney is not sticking to the saucepan base. Stir each time you check.
  4. To test if the mixture is ready to bottle, drop a teaspoon of mixture onto a plate and allow to cool. Once cool, the chutney should hold together rather than run across the plate.
  5. Once the chutney is to your desired thickness, carefully divide between warm sterilised jars. Be sure to leave 1-2 cm of air space at the top of the jar. Seal with lids and turn upside down for a few minutes. Please take care as the jars will be VERY HOT.
  6. Carefully turn the jars upright and set aside to cool. Importantly allow to cool slowly - do not run under cold water or place in the fridge - sudden temperature changes could smash the glass.


This Mango Chutney is one I remember making with my grandparents; Pop would have a bumper Mango crop then Nanna would make a massive batch of Mango Chutney. Everyone in the street would live on their Mango Chutney for months!

  • Great recipe, looking forward to trying this recipe.


  • You can’t beat home-made. Can’t wait for mango season.


  • Love chutney but have. Never made it will try thanks


  • Excellent recipie and a great way to use markdown mangos


  • Hubby would love this


  • Looks like a good little recipe to try


  • So easy to make! Would be great in a sandwich.


  • I always add a little curry powder and chilli to mine, goes beautifully on ham and salad roll. Looove mango chutney.


  • Why do we need to turn the jar upside down? Chutney is going to coat the top of the jar and the lid.
    It’s a wonderful way of using Mango to make chutney. I am also wondering why the recipe contains both white and brown sugar considering the fact that brown sugar is actually white sugar mixed with mollasas (a form of sugar).

    • I turn mine upside down whilst hot to seal, but i think it might be just because thats how my great grandmother did when teach me as a child.


  • Love it… simply love it mango chutney is my fav childhood memory..my Nana used to make it for me. Love it.


  • A great recipe to go with Indian food. Thank you.


  • Our local market sells boxes of mangos really cheap when in season .. will definitely be trying this when they have them next!


  • I haven’t tried chutney before but this one looks good, thanks for sharing


  • Love making a good chutney, looks like a nice recipe


  • I am a lover of tomato chutney and make it every year with tomatoes from the garden. Bout time I expanded my chutney experience


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