Mango Chutney

Chutney’s form an inevitable part of Indian’s daily meal whether its breakfast, lunch or dinner. They come in all forms and differ in taste and texture depending on the ingredients used and cooking method.

Mango Chutney
Mango chutney can be remarkably versatile. Spread it on sandwiches, use it as marinade, use with steak or chicken or just dip your fries in it. Or spread it on a baguette with some roast chicken and lettuce. Another great way is to use it as a base for curries to add that great unique dimension. The only limit is your imagination.
Prep time: 
Cook time: 
Total time: 
  • 1 ripe but firm green mango (450 -500 g)
  • 1 stick cinnamon (about 5 cm)
  • 2 whole cloves
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 2 cardamom pods, cracked
  • 1 teaspoon ginger, grated
  • 2-3 whole dry red chillies
  • 1 clove garlic, crushed
  • ¾ cup demerara sugar
  • ½ cup vinegar
  • ¾ cup water
  • 1 teaspoon salt
  1. Cut the mango into 2 cm cubes and for chunky chutney, keep some pieces about 5 cm. If you are looking for a smooth chutney, cut them all to the same size.
  2. Using a piece of muslin cloth, tie up the spices into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango is tender. Some pieces will disintegrate into the water. (About 10 minutes).
  3. Add the vinegar, sugar, salt and dry chillies. Break 1 red chilli into flakes and keep the other whole. If you want youcan add more chilli at this stage. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add to your liking.
  4. Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit you can from the cloth and discard it. Transfer to sterilized jars while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.

Comments and Feedback

Be the First to Comment!

Notify of
Hi There - We notice that you have an ad-blocker
Plenty of visitors do. All we ask is that you please consider sharing us or commenting on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Your Information will never be shared with any third party.
General Profile
User Information
John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
Social rating:
Vel eros amet amet mauris a habitasse scel erisque? Vel urna dis et, placerat phasellus, diam in! Placerat nec facilisis, tortor tristique. Arcu placerat sagittis, velit lorem scelerisque egestas placerat.
Subscribe Now
Join our weekly newsletter for more great recipes
Just before you go
Please consider sharing us or commenting
on the post as a nice gesture.
Thank you for visiting The Taste of Aussie
Just before you go - please share us with your friends and followers.
Thank you for visiting
The Taste of Aussie
Subscribe Now
Join our free weekly newsletter to get the best recipes and cooking information.
TrophyWin a copy of "From The Source - Mexico"
Your Entries
Total Entries
Days Left
Mexico's best local cooks - from street food stalls, family-run haciendas and haute-cuisine restaurants - reveal their culinary passions, along with such classic regional recipes as marinated pork tacos, hot lime soup and Oaxacan hot chocolate

Enter the sweepstake to win a copy of this fantastic cookbook.
Recipe Newsletter
Subscribe to our ad-free newsletter and get new recipes and cooking info every weekend