Traditional Mango Chutney

5.00 (4)
⏱ 720 mins 🍽 4 half-pint jars 🏷 Chutneys

This recipe guides you through making a classic mango chutney, a sweet and spiced preserve. It combines ripe mangoes with onion, ginger, raisins, and a blend of warm spices, all simmered in a vinegar and citrus juice base. The process involves two stages of cooking with a long resting period in between to develop the flavours fully. The finished chutney is then sealed in sterilised jars for keeping. The total preparation time is approximately 12 hours, largely unattended, resulting in four half-pint jars.

Traditional Mango Chutney

Ingredients

  • 4 cups mangoes (Ripe)
  • 1/2 cup lime, seeded and chopped
  • 1 cup yellow onion
  • 1/2 cup fresh ginger, Grated
  • 3 garlic cloves, minced
  • 3/4 cup white raisins
  • 2 cups light brown sugar
  • 1 cup apple cider vinegar
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 1 tablespoon whole mustard seeds
  • 1 teaspoon dried red pepper flakes
  • 1 teaspoon cinnamon, Ground
  • 1/4 teaspoon clove, Ground

Method

  1. Prepare the mangoes by peeling, seeding, and slicing them while they are firm and ripe.
  2. Combine all of the listed ingredients in a large, heavy-based saucepan.
  3. Heat the mixture until it reaches a rolling boil.
  4. Reduce the heat and allow the chutney to simmer for about 20 minutes, remembering to stir it often.
  5. Take the pan off the heat, cover it, and leave the mixture to stand for about 12 hours.
  6. Return the pan to the heat and bring the chutney back to a boil, then lower the heat and cook for a further 15 minutes, stirring frequently.
  7. Once cooked, take it off the heat and promptly ladle the hot chutney into sterilised jars.
  8. Apply the lids to create a vacuum seal.

Nutrition (per serving)

Sodium56300 mg

Recipe details

CategoryChutneys
Authortruebrit