Mango Chutney

This is another favourite of my husband’s and maybe one day someone’s else too.

Chutney served with curries or as an addition to stews. Choices are endless. This recipe can be used for other fruits, fresh or dried. I have used this recipe to make dried apricot chutney for a friend who has a mango allergy.

Mango Chutney

  • Servings: many bottles
  • Print


1 kg ripe mango

2 onions, finely chopped

4 cloves garlic, minced

1 cup seedless raisins, chopped (optional)

5 1/4 cups white vinegar

3 cups white sugar

1/2 cup salt

4 tablespoons ground coriander powder

1 tablespoon ground ginger powder

1 teaspoon chilli powder

1 tablespoon 5-spice powder

2 tablespoon cornflour


  • Remove skin and seed from mangoes. Chop up the flesh into small chunks.
  • Mix the cornflour with the vinegar.
  • Place all ingredients into a big pot and boil.
  • Reduce heat and cook for about an hour till the fruits are soft and the mixture has thickened.
  • Spoon into sterilised jars and store in a cool, dark place when not in use.


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