Chutney Recipes

Mango Chutney recipe

This is an excellent way to use up overripe mangoes to save them from going to waste. It has just the right amount of heat, and you can use it in all sorts of ways - serve it with poppadoms and curry or with cheese and crackers.


  • 2 sweet apples
  • 3 mangoes
  • 2 onions
  • 125ml white wine vinegar
  • 300g caster sugar
  • Juice of 1/2 lemon
  • 1 thumb-sized piece of root ginger, grated
  • 1 tbsp. English mustard powder
  • 1 tbsp. mild chilli powder
  • Good pinch salt


  1. Peel, core and dice the apples. Peel, stone and dice the mangoes, and finely chop the onions.

  2. Combine apples, mangoes, vinegar, sugar, onion and grated ginger in a saucepan. Bring to the boil then reduce to a simmer and cook for around 20 minutes or until the fruit is tender

  3. Add mustard, lemon juice, chilli and salt. Simmer for another 5 minutes.

  4. Spoon into sterilised jars.

You can easily add more apples to this recipe if you only have 1 or 2 mangoes in the house, or just reduce the quantities to make less chutney. This recipe makes 2 450g jar-fulls.

Author: Laura Young.

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125mlabout ½ cup (0.5283 cups based on 236.59 mililitres in a US cup)
300gabout 11 oz (10.5819 oz based on 0.035273 ounces in a gram)


Published: February 16, 2012
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