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Mango Chutney

Matthew Hayden’s grandmother’s mango chutney makes the perfect accompaniment to chicken, lamb and cheese.


  • 1 teaspoon mustard powder

  • 1.5 teaspoons red chilli powder

  • 2 cloves garlic, roughly chopped

  • 3 teaspoons grated fresh ginger

  • .5 cup (125ml) vinegar

  • 2 cups honey

  • 2 kg ripe Bowen Mangoes, peeled and sliced

  • 1 teaspoon fresh chilli, finely chopped

  • 1 teaspoon salt


  • 1.

    Put the ginger, garlic, chilli and mustard powders into a small bowl and add 2 tablespoon of the vinegar. Stir to combine.

  • 2.

    Put the remaining vinegar and the honey into a large saucepan. Stir over low heat, without boiling, until combined.

  • 3.

    Add the mango and spice mixture to the pot

  • 4.

    Add chilli and bring to the boil. Reduce heat and let simmer for about 1 hour, stirring occasionally, until the mixture is thick enough to coat the back of a spoon.

  • 5.

    While the chutney is cooking, thoroughly wash some glass jars and lids.

  • 6.

    Put them in the oven (at about 150oC) to dry them thoroughly.

  • 7.

    When the chutney is ready, ladle it carefully into the warm jars, and put the lids on tightly. 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.


Makes about 6 cups.
Mango chutney can be used with the following dishes:
• Dhal and rice
• Lamb korma
• Curry puffs and vegetable fritters
• Grilled or baked fish
• Christmas ham
• Pork chops
• Barbecued shellfish
• Warm camembert and dark rye bread, and other cheese plate combinations
• Grilled chicken
• Cold meats

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