Mango Chutney (BEST EVER!)
Serves 10·Added 5 May 2026 by Tom Melhuish
Dairy-FreeGluten-FreeVeganVegetarian
Ingredients
| 84 | g | cooking oil(neutral tasting) |
| 24 | g | fresh ginger(finely minced) |
| 60 | g | garlic(finely minced) |
| 6 | red chili (see note below)(sliced (optional: remove seeds and membrane for less heat)) | |
| 12 | teaspoons | whole nigella seeds(optional but HIGHLY recommended for incredible flavor) |
| 6 | teaspoon | ground coriander |
| 3 | teaspoon | ground cumin |
| 1.5 | teaspoon | turmeric |
| 1.5 | teaspoon | ground cardamom |
| 1.5 | teaspoon | ground cloves |
| 1.5 | teaspoon | ground cinnamon |
| 1.5 | teaspoon | salt |
| 5 | kg | frozen mango flesh(about 250-300 grams each, peeled and diced) |
| 2.4 | kg | white granulated sugar (see notes) |
| 1422 | ml | white vinegar (see notes) |
Method
1.Heat the oil over medium-high in a medium stock pot. Saute the ginger, garlic and red chilies for a minute. Add the spices and saute for another minute. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil and reduce to medium-low. Steady simmer for 1 hour. Remove from heat and allow it to cool. If you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
2.For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar) or for several months in the freezer.
3.Canning Instructions (for even longer shelf-life): Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a dark, cool place. Will keep for at least a year.
Recipe Notes
AI · may be inaccurate
Tips
Can only do 4kg max in large stock pan. Use frozen mangoes as an alternative.
Comments (2)
T
Tom Melhuish20 May 2026
I don't deseed the chillies When using frozen - defrost/drain the mango (or concentrate the drained juices ++) And reduce the vinegar/sugar by 15-20% otherwise too watery
T
Tom Melhuish6 May 2026
This makes ~ 1.25L I use 4 Arbol and 2 chiltepin peppers By large pan only fits 3/4 of this recipe
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