Mango chutney with ginger

    1 hour 25 min

    Fresh ginger and mango make a lovely combo for chutney. This chutney keeps for a few months in tightly sealed jars.


    London, England, UK
    12 people made this

    Makes: 5 small jars

    • 250ml clear malt vinegar
    • 400g caster sugar
    • 4 large mangos, peeled, pitted and diced
    • 1 medium onion, finely chopped
    • 3 garlic cloves, minced
    • 2 tablespoons freshly minced ginger
    • 100g raisins
    • 1 teaspoon mustard seeds
    • 1/4 teaspoon chilli flakes

    Prep:10min  ›  Cook:1hr15min  ›  Ready in:1hr25min 

    1. In a heavy saucepan, heat vinegar and sugar stirring constantly until sugar has dissolved. Add mango, onion, garlic, ginger, raisins, mustard seeds and chilli flakes; stir and boil uncovered for 45 to 60 minutes until it has a syrupy consistency.
    2. Fill the chutney into sterile preserving jars and screw lids on tight. Place jars into a large saucepan; pour in water until you reach 2/3 height of the jars. Bring to the boil and simmer for 15 minutes. Use tongs to remove the jars from the saucepan; turn them upside down and leave to cool.

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