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Mango Chutney with Stem Ginger

Mango Chutney is essential for any well-stocked pantry or larder. It is such a versatile ingredient and can add fruitiness to a curry, pep up a toasted cheese sandwich or be used as a glaze on the barbecue or grill. This sweet tangy chutney is full of juicy plump mangos sweetly spiced with stem ginger and gentle chilli heat.
Prep Time20 mins
Cook Time50 mins
Course: Condiment
Cuisine: British
Servings: 60 servings
Calories: 50kcal


  • 6 mangos
  • 500 g granulated sugar
  • 600 ml cider vinegar
  • 1 large onion about 200g
  • 1 red chilli seeds removed and diced
  • 2 cloves garlic crushed
  • 60 g stem ginger diced
  • 1 teaspoon cumin seeds
  • 1 teaspoon coriander seeds
  • 8 cardamom pods seeds removed
  • 2 teaspoons black onion seeds (nigella seeds)
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon freshly ground black pepper


  • Peel the mangos and cut the flesh of the fruit from around the middle stone. Chop the fruit into rough cubes and set aside.
  • In a small saucepan toast the cumin seeds, coriander seeds and cardamom seeds for about a minute until they start to smell fragrant.
  • Grind them until fine in a spice grinder or pestle and mortar.
  • Pour the sugar, vinegar, garlic and chilli to the pan, bring to a gentle simmer and cook through for about 10 minutes or until the sugar has melted.
  • Add the mango, the onion and all the spices and the stem ginger. Bring to a boil, then turn the heat down to a low simmer for 45 minutes.
  • Mash the larger cubes of mango using a potato masher to make a more pulpy consistency then cook for a further 5 minutes for the sauce to thicken.
  • Pour the hot chutney into sterilised jars and screw sterlised lids on tightly to seal.
  • The chutney is delicious to eat immediately but the flavour will also improve if left for 4 weeks.



This recipe yields 6 x 190ml jars


  • Mangoes – use properly ripe fresh juicy mangoes.
  • Sugar – you can substitute the granulated sugar for any white sugar.
  • Cider vinegar – you can substitute for white wine vinegar
  • Red chilli – for a hotter chutney you can leave the seeds in.

Cooking Tips

Spices - Watch over the spices whilst they are toasting. Remove from heat as soon as they are becoming fragrant – they can burn very quickly.
Sterilising jars - Place the very clean jars you would like to use in an oven pre-heated to 140°C /140°C fan oven / gas mark 3 for 20 minutes. Sterilise the lids by heating them into a saucepan of boiling water for 10 minutes with a teaspoon of vinegar. It is best not to sterilise lids in the oven as they can easily ruin.

Shelf Life and How to Store

  • Unopened jars of chutney should be kept in a cool dark place. They keep well in this way for up to 6 months.
  • Once opened store in the fridge where it will keep well for up to a month.


Calories: 50kcal | Carbohydrates: 12g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 56mg | Fiber: 1g | Sugar: 11g | Vitamin A: 232IU | Vitamin C: 9mg | Calcium: 6mg | Iron: 1mg