HighSpeedMum's mango chutney

    HighSpeedMum's mango chutney


    6 people made this

    About this recipe: When mangoes are cheap in our green grocers shop I buy them and make my own chutney. At least I know what's in it and that it is pure.

    HighSpeedMum Gloucestershire, England, UK

    Makes: 3 or more jars

    • 6 barely ripe mangos
    • 2 tablespoons syrup from the preserved ginger
    • 110g (4oz) seedless raisins
    • 55g (2oz) preserved ginger, chopped
    • 1/2 teaspoon chilli powder
    • 1/2 teaspoon cumin seed
    • 1 tablespoon salt
    • 2 garlic cloves - crushed with salt
    • 3 tablespoons lemon juice
    • 700ml (3/4 pt) white wine vinegar
    • 450g (1 lb) caster sugar

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Peel mangoes over a bowl and cut the pulp from the stones in slices.
    2. Put slices into an enamel pan with any juice from the peeling and the syrup.
    3. Add the raisins, chopped ginger, chilli powder, cumin seed, salt, garlic and lemon juice. Pour over the vinegar, add the sugar.
    4. Simmer gently, uncovered, until the liquid has thickened and the mango slices look syrupy.
    5. Pack the hot chutney into sterilized jars and seal with sterile lids. When cool screw down tightly.
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    Reviews in English (2)


    Very easy to follow with delicious results. Here in West Africa mangoes are plenty but raisins are imported and too expensive, I just left them out.  -  08 Aug 2013


    Tastes great and is ready to use straight away. No need to keep it for weeks before it can be eaten. It took a bit longer to cook to the syruppy stage than the recipe suggests but was made in around an hour so quick and easy.  -  17 Dec 2014

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