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Our fantastic Mango Chutney is bursting with flavours whenever our guests try it they ask to be included in our ever-growing list of people to make jars for!

How long does Mango Chutney last for?

Did you know once cooked you can store Chutney in jars for up to a year unopened in the refrigerator? I will explain how to jar them.

First, you need some nice jars, you can use old jars which have been washed and sterilised or you can buy some clip top jars, in a variety of sizes.

Make sure you sterilise your jars, seals and lids, by soaking/covering in boiling water for 10 minutes.
When the Chutney is finished cooking, pour into sterilised jar whilst it is still hot, then seal it and leave to cool.
When cooled you can place in the refrigerator.
Keep sealed for up to a year. Once opened make sure to use within 3 months. Best to make up a few smaller jars and share them out with the family.

Served ours up for a curry night, with our Homemade lamb curry, Garlic Naan made from scratch, Cucumber Ratia and Onion Basmati rice.

We made so much of it we have since come up with other uses for it!

What goes with Mango Chutney?

The obvious choice for using Mango Chutney is with a curry, however, there are plenty of other ways to use it.

On a cheese board, tastes fantastic with crackers and cheese

In a sandwich, with cold meat.

On pork chops

Use it your coronation chicken, we will be doing a recipe for this soon.

Add to casseroles to give it some sweetness.

Mango Chutney

Our fantastic Mango Chutney, is bursting with flavours whenever our guests try it they ask to be included in our ever-growing list of people to make jars for!
You can always make more and store in jars for up to a year unopened and use it on other occasions.

Print Pin Rate

Course: Side Dish

Cuisine: Indian

Keyword: Asian, Chutney, Homemade, Mango Chutney, Side Dish

Prep Time: 10 mins

Cook Time: 1 hr 10 mins

Servings: 2 jars

Ingredients

• 3 Mangoes chopped in to small squares
• 230 ml White Wine vinegar
• 1 tbsp Macetilla sherry vineger
• 225 g Caster sugar
• 1 tsp Nigella seeds
• 1 tsp Gia Chilli Puree or 1 chilli very finely chopped
• 2 tsp Gia Garlic Puree or 4 cloves pureed
• 1 tsp All spice
• 1 tsp Ground cinnamon
• 1/2 tsp Ginger Powder
• 1/2 tsp Ground coriander

Instructions

• Pour the white wine vinegar, sherry vinegar and caster sugar in a large pan and simmer, stirring until the sugar is fully dissolved
• Increase the heat for and boil for about 5-10 mins until reduced a little.
• Add all remaining ingredients into the pan and cook on a medium heat for 1 hr, keep on stirring through out this time until thick and gloopy.
• Place the cooked chutney into sterilised jars and leave to cool, you can keep the chutney up to a year, unopened in a refrigerator.

Nutrition

Calories: 675kcal | Carbohydrates: 162g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Sodium: 17mg | Potassium: 585mg | Fiber: 6g | Sugar: 155g | Vitamin A: 3360IU | Vitamin C: 114mg | Calcium: 70mg | Iron: 2mg

Tried this recipe?Mention @flawlessfooduk or tag #flawlessfood!

Gia Garlic Puree & Gia Chilli Puree are available from most supermarkets. Perfect to save the time and hassle of chopping/pureeing the garlic and chilli yourself.

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