Mango Chutney
A sweet, tangy spiced relish made with ripe tropical mangoes, sultanas, and ginger. It is the ultimate Queensland wet-season preserve.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 85 kcal
Equipment
- •large heavy-based saucepan
- •wooden spoon
- •peeler
- •sterilised glass jars
- •measuring spoons
Nutrition
Per serving, approximate
- Calories
- 85 kcal
- fat
- 0 g
- carbs
- 20 g
- fibre
- 1 g
- protein
- 1 g
- calories
- 85 kcal
Instructions
- 1
Peel and dice the mangoes into rough one-and-a-half centimetre pieces.
- 2
Place the diced onion, minced garlic, grated ginger, and chopped chilli into a large heavy-based saucepan.
- 3
Pour in the apple cider vinegar and stir in the brown sugar until combined.
- 4
Add the mustard seeds, ground cumin, ground cinnamon, and sea salt to the saucepan.
- 5
Bring the mixture to a boil over medium-high heat, stirring until the sugar dissolves completely.
- 6
Add the diced mango flesh and sultanas to the bubbling syrup.
- 7
Reduce heat to low and simmer gently uncovered for forty minutes.
- 8
Stir occasionally, scraping the base of the pan to prevent catching, until thick and glossy.
- 9
Ladle the hot chutney into warm sterilised jars, leaving one centimetre headspace, and seal tightly.
Chef's tips
Use a mix of firm, slightly under-ripe mangoes with fully ripe ones for the best balance of pectin and sweetness. Stir more frequently during the final fifteen minutes because the reduced sugars can catch and burn easily.
Ingredient substitutions
- apple cider vinegar → white vinegar with a splash of fresh lemon juice
- sultanas → golden raisins or finely diced dried apricots
- brown sugar → raw sugar or granulated white sugar
Storage
Store unopened sterilised jars in a cool, dark cupboard for up to twelve months, and refrigerate after opening for up to three months.
Reheating
Serve at room temperature or chilled straight from the fridge; no reheating is required.
Common mistakes to avoid
- •Cooking over high heat, which scorches the sugary syrup on the bottom of the pan.
- •Using mushy, over-ripe mangoes that break down completely instead of holding tender chunks.
- •Failing to sterilise jars properly, which shortens the shelf life of the preserve.
Serving suggestions
Cooked Mango Chutney?
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