Mango Chutney (Sweet and Spiced)
Glossy, sweet and tangy mango chutney with ginger, chilli and warm spices. Far better than the jar, and it keeps for months.
- Time1 hr 10
- LevelEasy
- Costabout £0.34 a head
- Oven120°C (100°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Wash two small jars and lids, then put them in a warm oven at 120°C (100°C fan) for 15 minutes to sterilise.
15 min - 2
Put the vinegar, sugar, onion, ginger, garlic, chilli, mustard seeds, cumin, coriander, turmeric and salt in a large pan. Heat gently, stirring, until the sugar dissolves.
- 3
Add the mango and sultanas and bring to the boil. Turn down to a gentle simmer.
- 4
Cook, uncovered, for 40 to 45 minutes, stirring now and then and more often at the end, until thick, glossy and jammy. A spoon dragged across the bottom should leave a trail.
44 min - 5
Spoon into the hot jars, filling to the top, and seal straight away.
- 6
Leave to cool and ripen for a week for the best flavour. Keeps for 6 months unopened, then chill once opened.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.