a delicious chutney suitable to accompany cold meats (such as my spiced corned beef), curries (particularly good with my lamb & spinach curry) ... well, I hope it will be, this is my first batch, so I am running blind. Will keep you posted as to it's outcome/success.


  • 4 large green mangoes

  • 2 medium sized brown onions, finely diced

  • 2 green/spring onions, finely chopped

  • 1 and a half handfuls of sultanas

  • 1½ tsp red chillies, finely minced

  • 1½ tsp minced ginger

  • 1½ tsp minced garlic (around 4-6 cloves, depending on size)

  • 2 cups dark brown sugar

  • 600ml apple cider vinegar (I ran out of apple cider v. & substituted 200ml white wine vinegar)

  • 1 tsp coriander seeds

  • ½ tsp cumin seeds

  • ½ tsp fennel seeds

  • ½ tsp celery seeds

  • ½ tsp yellow mustard seeds

  • ½ tsp ground cinnamon

  • 6 cardamom pods - crushed, seeds retained, pods ditched

  • 1 tsp ground black pepper

  • sea salt

  • 2 star anise

  • rice bran oil


  • 1.

    Using a vegetable peeler, remove skins from green mangoes. (You'll have to shave off several layers to get to the flesh)

  • 2.

    Stand the mango on the board, stalk end facing you, using a very sharp knife, slice off the cheeks on either side of the stone*.

  • 3.

    Continue for remaining mangoes.

  • 4.

    *Using the vegetable peeler remove as much of the flesh from the stone as you can, using long strokes and short strokes, this will add 'thickening' to your chutney's texture, without overboiling or introduction of thickeners.

  • 5.

    Do not discard the stones.

  • 6.

    I use an Oxo veg peeler - handle you grab in your fist, blade is at right angles to the handle - they are utterly wonderful!

  • 7.

    Place the coriander, cumin, fennel,mustard, celery seeds, garlic, ginger, chillies, and seeds from cardamom pods into a mortar & pestle with 1 tsp (generous) of sea salt. Pound away until you have a paste. Addition of a little rice bran oil will assist in the pulverising, though do the initial pounding without the oil.

  • 8.

    In a heavy cast iron (or similar unreactive) pot, heat a few tablespoons of rice bran oil.

  • 9.

    Add both onions,pepper and the spice paste and cook on a gentle heat until onions have softened. Do not crank up the heat or the mixture will burn. Stir occasionally to promote even cooking.

  • 10.

    Once the onions/spices have softened/cooked out, add the mango pieces, the mango stones and sugar. Toss well, cook until the sugar had dissolved then add the vinegar/s and star anise.

  • 11.

    Cook for around 30 - 45 minutes on a gentle simmer.

  • 12.

    While the chutney is cooking, prepare the bottles.

  • 13.

    Wash in hot soapy water and place into a preheated oven @ 100DegC.

  • 14.

    Leave the bottles in the oven while the chutney cooks.

  • 15.

    When chutney has developed a rich, thick consistency, remove bottles from oven and place upright on a tray.

  • 16.

    Fill each bottle to the top.

  • 17.

    Wipe off any seepage/drips with a dry cloth/towel.

  • 18.

    Immediately replace the tight fitting lid,and as the bottles are boiling hot, use a tea towel to shake out any air bubbles.

  • 19.

    Invert (stand lid down) on the tray and allow to stand until completely cold.

  • 20.

    During the cooling period, the pop-top lids will "pop" signifying a vacuum seal has been achieved.

Nutritional information

Nutritional analysis per serving (10 servings)

  • Energy 285kj
  • Fat Total 5g
  • Saturated Fat 1g
  • Protein 2g
  • Carbohydrate 60g
  • Sugar 54g
  • Sodium 686mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Tasting the warm mixture, it's good. Hopefully it will improve with time. I used the pop-top preserving jars available at Woolworths/Coles though watch the lids, they tend to lose their plastic coating over time and can spoil the food contained within the jars. @ $2.80 per jar, toss them when they get like that & buy new ones.
This recipe made 2 ½ large (500ml) jars, so around 1.5L of chutney.
Why doesn't anyone sell Fowler's Preserving Jars anymore???????

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Posted by Philippa WightmanReport
most welcome hg, enjoy!
Posted by hungry girlReport
This looks and sounds amazing Philippa ... I'm going to include it in our mango collection ... hg
Posted by Philippa WightmanReport
My Mum has a Bowen mango tree in her backyard and as we've had a drought here in Brisbane for most of 2009, the mangoes have sent forth their seeds with verve! Downside is the bloody possums have been making midnight raids - taking one or two bites and discarding the fruits, damn waste & a huge shame! She and I have set up bags over lower clusters and a bird net over the main part of the tree, but those sneaky blighters still manage to get to the fruit. We've all but given up on hoping the fruit will make it to maturity and have set about making chutney to outwit the buggers!
Posted by HilReport
Hi Phillippa that recipe looks really good.
I've found this re: the Fowlers Preserving Jars
Posted by Philippa WightmanReport
thanks for the link Hil! What with the burgeoning crop of mangoes, cumquat marmalade & strawberry jam I think I should invest in some decent preserving jars! Many thanks!