The Pixel Wall

The Blog Of Dan

Mango Chutney


  • 3 tablespoon vegetable oil
  • 2 inches fresh ginger, finely minced
  • 2 cloves garlic, finely minced
  • 1 red chili, sliced and de-seeded (Or a small Orange Habanero for a bit of a kick)
  • 2 teaspoons whole nigella seeds
  • 1 teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon turmeric
  • ¼ teaspoon ground cardamom
  • ¼ teaspoon ground cinnamon
  • 1 teaspoon salt
  • 5 mangoes, peeled and diced
  • 200 g white granulated sugar
  • 230 ml white vinegar


Total Time 2 1/2 Hours
Prep Time 30 Minuets
Cooking Time 2 1/2 Hours
Makes 5 X 227Gram Jars
  1. Peel the Mangos and then cut the fruit off the large seed. Keep it chunky as you cut it. Finely mince the garlic and ginger.
  2. Over a medium heat, heat the oil and gently cook the Garlic, Ginger and Chilli for a minuet, then add the spices and cook for another minuet. Taking care to not burn them as you gently cook them.
  3. Add the cut mangos and sugar into the pan, gently stir and cook for a minuet.
  4. Add the sugar and vinegar. Bring to the boil, stirring until the sugar dissolves.
  5. Reduce the heat and simmer for 1½ hours, stirring occasionally. The mixture should be thick and when a spoon is pulled through, it should leave a clear path. The mixture will be chunky due to the large chunks of mango. This would have reduced down a bit, however if you want smaller chunks just gently mash it with a masher.
  6. Pour the warm mixture into warm sterilised jars, ensuring there are no air bubbles in the mixture and seal them immediately.

, , ,

Leave a Reply

Your email address will not be published. Required fields are marked *