If you haven’t had homemade mango chutney dolloped on your Indian curry or on a sandwich with cold cuts, you are missing out! This version is so easy to make and is a very tasty way to use up a glut of in-season mangos.
How to make sweet mango chutney: key tips
The prep for this chutney only takes 20 minutes and involves tossing all the ingredients into the one pot to cook. If you are using very ripe mangoes, then I would cut back the sugar to 500g, as the result may be overly sweet.
If the chutney is not thick enough for your liking, remove a little of the liquid from the pot and place it in a cup. Mix in a couple of teaspoons of cornflour to make a runny paste. Stir the mixture into the chutney and it should thicken up nicely.
Your chutney will be ready when you can drag your wooden spoon along the base of the pan and the chutney is thick enough that the trail doesn’t fill with liquid.
Key ingredients in this sweet mango chutney recipe
For the best texture in your chutney, choose ripe mangoes that are still firm enough to hold their shape when cut.
The raisins are delicious in this chutney as they plump up beautifully and burst in your mouth. If you prefer to leave them out, you can – this will also reduce the sweetness.
The spices are what make this chutney super moreish and the perfect accompaniment to Indian food.
Fill your pantry with more chutney recipes, from tomato to banana. I also like the look of this popular spicy apple chutney.
This recipe was originally submitted by TrishJ, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.
Ingredients
- 1 1/2 kg mango diced ripe
- 1/3 kg onion roughly chopped
- 1 cup raisins large
- 500 ml white vinegar
- 750 g white sugar
- 1 tbs salt
- 1 tsp mustard seeds
- 1 tsp mixed spice
- 1 tsp curry powder
- 1/3 tsp ground cloves
- 1 tsp nutmeg
Method
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Step 1Place all ingredients into a large boiler.
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Step 2Bring to the boil, then turn reduce heat and allow mixture to simmer.
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Step 3Stir often to prevent sticking.
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Step 4Cook for approximately 1 hour or until thick.
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Step 5Remove from heat and set aside to cool.
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Step 6When cool, bottle into airtight jars.
Recipe Notes
How else can I use this sweet mango chutney?
Mango chutney is often served as a dipping sauce for Indian appetisers such as samosas, pakoras and papadums. I also like to water it down a bit and use it as a glaze for my roast chicken or pork. It’s also delicious served with cold cuts of ham, lamb or chicken.
How do I sterilise the jars for this chutney?
I find it easiest to place the jars, lids and any rubber seals in the dishwasher on the hottest cycle. As soon as the cycle is done, place everything on a paper towel-lined tray and let the heat from washing dry them naturally.
How do I store sweet mango chutney?
This mango chutney should be stored in sterilised jars and kept in the pantry for up to 12 months. Once opened, the jars need to be refrigerated and consumed within a month.
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