This sweet and spicy mango chutney is delicious as a spread, dipping sauce, or condiment to your curries.


  • 2 kg mangos (firm, but ripe), diced

  • 2 cloves of garlic, minced

  • 8cm piece of ginger, minced

  • 1 fresh red chilli, finely diced

  • 500ml white wine vinegar

  • 400g raw caster sugar

  • 1 tsp cumin seeds

  • 1 tsp coriander seeds

  • 1 tsp yellow mustard seeds

  • 2 tsp nigella seeds

  • 2 Tbsp sultanas

  • 2 tsp sea salt


  • 1.

    Add the vinegar and sugar to a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres

  • 2.

    Gently toast the cumin, coriander, mustard seeds in a dry frying pan until fragrant

  • 3.

    Add to the vinegar and sugar mix, along with the mango, nigella seeds and sea salt

  • 4.

    Add the garlic and ginger then reduce the heat and simmer for 45 minutes to 1 hour, until it begins to thicken

  • 5.

    Add the diced fresh chilli

  • 6.

    Divide among sterilised jars and put the lids on tightly. Label and date your jars and leave in a cool, dark place for about a month before using. The chutney will keep, unopened, for about 12 months. Once you have opened the jar, keep in the fridge for up to 1 month

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