• Sarah L Samuels

Mango Chutney

I have always loved mango chutney and when I had my cafe I used to make it regularly and sell by the jar - it was very popular. It is not a mild chutney it quite spicy but very tasty.


4 Fresh Chilli’s deseeded

6 Cloves of Garlic

30g Fresh Ginger peeled

3 Large mangoes peeled and diced

1 tsp Salt

300ml White wine vinegar

450g Granulated sugar

3 tsp Nigella seeds (optional)


  1. Put the chilli’s, garlic and ginger in a mini food processor or in a pestle and mortar until you get a smooth paste.

  2. In a large saucepan put the paste and all the ingredients and mix on a low heat until the sugar has dissolved.

  3. Bring to the boil then simmer for about 1 hour until it darkens in colour and thickens slightly.

  4. Sterilise the jars and lids in the oven at 140 degrees centigrade (120 fan) faced down on a baking tray for at least 30 minutes.

  5. Pour the chutney into the jars and place the lids on the jars.

  6. Store in a cool dark place for at least 2 weeks before using.

Download recipe

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Sarahs’s extra slice…….

The recipe makes approx 6 x 200ml jars.

I added nigella seeds for more spice and texture but you could leave these out if you don’t have any.

The chutney will thicken as it cools.

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