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Mango Chutney - Sweet and Spicy Spread!

I must say...I never thought I had it in me to cook let alone actually enjoy cooking! Last night I made mango chutney because I had too many mangoes and didn't want to waste them. I've always had a love of mangoes...I remember I used to hide behind the curtains to eat one so that my dad wouldn't get mad at me. Well I did get caught (especially when your face is covered with mango pulp) and I didn't get in trouble..must of been my cute innocent messy smile I gave him! Oddly I can still picture it! Hardest part of this recipe was dicing the mangoes...3rd world problems I know! This was sooo easy to make.. fresh, and bursting with flavors...a must try if you love mangoes! You can use this on anything...I sampled it on slice of was delicious. Its great condiment for meat dishes and curries! There are so many different ways to make chutneys but the spices are the same so try this recipe with other fruits like peaches. This is my first time making the chutney but now that I know how easy it is...I will be experimenting with different ingredients!


1 tbsp cooking oil (neutral ..canola or vegatable) can use peanut but I try to stay away as you never know about allergies

5 large mangoes or 8 medium - peeled and diced)

2 cups of white sugar

1 cup white vinegar

2 tsp freshly minced ginger

2 tsp freshly minced garlic cloves

1/2 cup finely chopped white onion

1-2 red chili peppers sliced (optional) can remove the seeds for less heat but more colour)

2 tsp black sesame seeds

1 tsp ground coriander

1/2 tsp ground cumin (you can use cumin seeds too)

1/45 tsp turmeric powder

1/4 tsp ground cloves

1/4 tsp ground cardamom

1/4 tsp ground cinnamon

1/4 tsp salt


  1. Heat the oil in a medium stock pot.

  2. Saute ginger, garlic , red chili and onions for about 3 minutes.

  3. Add all the spices and saute for about a minute

  4. Add the diced mangoes, sugar, salt and vinegar. stir to give it good mix.

  5. Bring to a boil

  6. Reduce heat to medium to low and let it simmer for about 1 hour.

  7. Remove from heat and let it cool.

  8. This is where it gets a bit tricky...all dependent on how you like your chutney. You can use an immersion blender to puree it or use the back of a large spoon to mesh it into smaller chunks. I prefer chunkiness vs puree...has a different texture and taste.

  9. Store them in mason jars in the fridge for about 2 months but you can also fridge for longer.

  10. Enjoy it with your favorite meat dish or with curry sauces!



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