Kimberley Mango and Chilli Chutney
A sweet, spicy condiment made from ripe mangoes, fresh ginger, and red chillies, balancing tropical fruit with sharp vinegar and warm spices.
- Prep
- 20 min
- Cook
- 45 min
- Total
- 65 min
- Servings
- 12
- Difficulty
- Easy
- Calories
- 85 kcal
Equipment
- •Large heavy-based non-reactive saucepan
- •Sterilised glass jars with seals
- •Wooden spoon
- •Ladle
- •Canning funnel
Nutrition
Per serving, approximate
- Calories
- 85 kcal
- fat
- 0.2 g
- carbs
- 21 g
- fibre
- 1.2 g
- protein
- 0.6 g
- calories
- 85 kcal
Instructions
- 1
Place the apple cider vinegar and brown sugar into a wide, heavy-based stainless steel saucepan over medium heat.
- 2
Stir continuously until the sugar dissolves completely and the liquid comes to a gentle simmer.
- 3
Add the diced mango, chopped red onion, grated ginger, minced garlic, sliced chillies, mustard seeds, cumin, and salt.
- 4
Bring the mixture to a boil, then reduce the heat to low so it bubbles gently uncovered.
- 5
Simmer for 40 to 45 minutes, stirring frequently to prevent scorching at the base of the pot.
- 6
Cook until the mango pieces soften and the syrup reduces to a thick, glossy, jam-like consistency.
- 7
Ladle the boiling hot chutney into warm, sterilised glass jars, leaving a 1 cm headspace at the top.
- 8
Wipe the jar rims thoroughly with a clean damp paper towel and seal tightly with sterilised lids.
- 9
Leave the jars undisturbed on a wooden board or cloth for 24 hours to cool and form an airtight vacuum seal.
Chef's tips
Always use vinegar with at least 5% acidity to guarantee food safety during preservation. Use slightly firm mangoes so the fruit holds some pleasant texture rather than turning entirely into puree.
Ingredient substitutions
- apple cider vinegar → white wine vinegar or distilled malt vinegar (5% acidity)
- fresh red bird's eye chillies → long red cayenne chillies for a milder heat level
- brown sugar → raw sugar or granulated white sugar
Storage
Store unopened sterilised jars in a cool, dark cupboard for up to 12 months; once opened, refrigerate immediately and consume within 6 weeks.
Reheating
Serve chilled straight from the fridge or bring to room temperature before plating.
Common mistakes to avoid
- •Using an aluminium or cast iron pot, which reacts chemically with the acid and imparts a metallic taste.
- •Simmering without stirring, causing the sugars to burn against the bottom of the pan.
- •Using under-acidic vinegar or reducing the sugar significantly, which compromises safe long-term preservation.
Serving suggestions
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