This Mango Chutney is a perfect base recipe … use it as a guide and feel free to have a little fun! Add a little spice to this Mango Chutney with some fresh chilli seeds or keep it original.
If you don’t have the time to cook on the stove, you could use a slow cooker – cook on high for 6 – 8 hours covered and then 2 hours on high uncovered to reduce the liquid. Or on low for 10 – 12 hours covered and then 2 hours on high uncovered to reduce the liquid.

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Ingredients (makes 8 small bottles)

  • 2 cups Mangoes - Peeled and roughly chopped
  • 2 medium White Onions - Peeled and finely chopped
  • 1 cup White Wine Vinegar
  • 1 cup White Sugar
  • 1 cup Brown Sugar
  • 1 tsp Ground Pepper
  • 1 tbsp Fresh Ginger, finely grated
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • 1 tsp Ground Cloves
  • 3 Bay Leaves, left whole
  • 1/2 cup Water


  1. In a large heavy-based saucepan or stock pot very lightly fry the onions, pepper, ginger, coriander, cumin and cloves in 3 teaspoons of light olive oil.
  2. Add all other ingredients including water and bring to the boil over a high heat.
  3. Reduce the heat to medium to low and simmer for 1 - 2 hours until mixture thickens and is beautifully glossy. Check often to ensure the chutney is not sticking to the saucepan base. Stir each time you check.
  4. To test if the mixture is ready to bottle, drop a teaspoon of mixture onto a plate and allow to cool. Once cool, the chutney should hold together rather than run across the plate.
  5. Once the chutney is to your desired thickness, carefully divide between warm sterilised jars. Be sure to leave 1-2 cm of air space at the top of the jar. Seal with lids and turn upside down for a few minutes. Please take care as the jars will be VERY HOT.
  6. Carefully turn the jars upright and set aside to cool. Importantly allow to cool slowly - do not run under cold water or place in the fridge - sudden temperature changes could smash the glass.

Notes... This Mango Chutney is one I remember making with my grandparents; Pop would have a bumper Mango crop then Nanna would make a massive batch of Mango Chutney. Everyone in the street would live on their Mango Chutney for months!

  • looks and sounds delicious. I like the idea of all your spices in it too.


  • I have all the ingredients for this. Will have to give it a go. Sounds delicious!


  • I have never tried mango chutney though it really does sound quite delicious thanks!


  • I have never made chutney before – ever – but I do love to eat it. I have a surplus of mangoes in the freezer so this may just be the opportunity I need.


  • Thanks for the recipe. Got to give this a go.


  • I love mango chutney and I love the colour of yours in the photo – thank you for sharing your recipe with us – I am in QLD and mangos are everywhere – will be looking forward to making this very soon.


  • This sounds amazing! I am going to give this a try for sure! Thanks for sharing


  • Yumm this chutney looks delicious


  • I love mango chutney,a beautiful Summer chutney that is great on so many recipes!


  • This looks delicious. I will need to make this when I get a chance.


  • Thank you for this mango chutney recipe – the perfect time for this recipe with yummy mango on special.


  • Sorry forgot to thank you for providing this recipe.


  • Just in time was given a tray of mangoes yesterday and was wondering how to preserve them apart from freezing them.


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