Hot Mango Chutney

    I had a recent clear out of my larder and found an out-of-date time of mango slices. Not wanting to throw it away I concocted this chutney recipe.


    Wiltshire, England, UK
    1 person made this


    • 1 tin mango slices ( preferably not out of date)
    • 8 fl oz white vinegar
    • 1 finely chopped onion
    • 4 oz demerara sugar
    • 1 1/2 tsp hot curry powder
    • 2 star anise
    • 2 cardamon pods
    • 1/2 tsp cumin seeds
    • 1/2 tsp fennel seeds
    • 1 oz preserved ginger finely chopped
    • salt and pepper
    • a little butter


    1. Lightly fry the onion in a little butter until softened.
    2. Add the chopped mango slices and the finely chopped ginger followed by the vinegar and sugar. Stir until the sugar is dissolved.
    3. I use an old device designed for making a single cup with loose tea but is very useful for adding pickling spices. Alternatively you can wrap the star anise, the cardamons and the seeds in a piece of muslin. Add to the pot along with a little salt and pepper and simmer for about half an hour or until the mixture thickens.
    4. Pour into a clean and sterilised jar. and seal tightly.


    Some may find this too hot so simply reduce the amount of curry powder.

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