It’s mango season! Make the most of this luscious fruit with a delicious mango chutney that will conjure memories of summer long after the days begin to cool.
It wasn’t until well into adult life that I started to appreciate how versatile and delicious mangos are. Growing up in a tropical climate, I was surrounded by mango trees and cauldrons of bats constantly in the trees, eating the fruit. Any fruit that wasn’t enjoyed by the bats quickly rotted on the ground in the hot, humid weather. When I think back now to the years of lost opportunities eating mangos, I shudder!
Mango Chutney Recipe
I’ve quickly found a passion for preserving. I think it comes from a combination of enjoyment of classic recipes and ensuring no food goes to waste. Preserving is an easy way to enjoy food beyond its seasonality and to make the most of bountiful and cheap produce.
Mango Chutney is an easy recipe to make. Mangos can very often be bought in bulk by the tray, which makes this recipe especially cost-effective. In a pinch, if you’re craving mango chutney and the fruit isn’t readily available, this recipe will work just as well with frozen mango chunks.
- 4 235ml Jars
- 1 Preserving Pan or Large Saucepan
- 680 grams Mango fresh or frozen, cut into chunks
- 1 cup White Onion diced
- 1 cup Capsicum any colour
- 1 cup Brown Sugar firmly packed
- 1 cup Currants or Raisins
- 1 cup Apple Cider Vinegar
- 2 tablespoons Mint fresh, finely chopped
- 2 tablespoons Garlic minced
- 1 teaspoon Turmeric
- 1 teaspoon Ground Cumin
- 1 teaspoon Salt
- ½ teaspoon Chilli Flakes
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Ground Cinnamon
- ½ teaspoon Ground Ginger
- Sterilise jars using your preferred method.
- Add all ingredients to preserving pan or large saucepan, stir well and bring to a boil over high heat.680 grams Mango, 1 cup White Onion, 1 cup Capsicum, 1 cup Brown Sugar, 1 cup Currants or Raisins, 1 cup Apple Cider Vinegar, 2 tablespoons Mint, 2 tablespoons Garlic, 1 teaspoon Turmeric, 1 teaspoon Ground Cumin, 1 teaspoon Salt, ½ teaspoon Chilli Flakes, ½ teaspoon Cayenne Pepper, ½ teaspoon Ground Cinnamon, ½ teaspoon Ground Ginger
- Reduce heat to a simmer, cover and leave to simmer for around 20 minutes, or until fruit and vegetables have become soft.
- Chutney can be mashed to obtain a smoother texture or leave chunky, if preferred.
- Spoon chutney into the sterilised jars and seal with the lid while hot. Alternatively, follow recommended process for preserving method if taking this additional step.