Mango Chutney in a glass jar
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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.
Prep Time10 mins
Active Time1 hr 10 mins
Course: Side Dish
Cuisine: Indian
Keyword: Asian, Chutney, Homemade, Mango Chutney, Side Dish
Yield: 2 jars
Calories: 675kcal


  • 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


  • 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.


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