Sweet Mango Chutney - Homemade, Fragrant & Easy
A bright, sweet-and-tangy homemade mango chutney with ripe mango, sultanas, ginger and toasted spices - perfect with curries, cheese and sandwiches.
Choose ripe but firm mangoes so they hold a little shape as they soften, and let the chutney bubble gently until it mounds on the spoon. It sweetens, tangs and deepens in flavour as it sits, so try to give it at least a couple of weeks before you crack the lid.
Spoon it alongside a curry, pile it onto a cheese board, spread it in a sandwich, or serve it with samosas and pakoras. It also makes a lovely homemade gift.
Ingredients
- 3 ripe but firm mangoes (about 800 g), peeled and cut into 2 cm chunks
- 1 cup (200 g) light brown sugar
- 1/2 cup (120 ml) white wine vinegar or apple cider vinegar
- 1/3 cup (50 g) sultanas or golden raisins
- 1 small onion, finely chopped
- 2 tablespoons finely grated fresh ginger
- 2 garlic cloves, minced
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon nigella seeds (optional)
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper or to taste
- 1/2 teaspoon salt
Instructions
- Heat a wide, heavy-bottomed pan over medium heat and dry-toast the mustard and cumin seeds for 1-2 minutes until they start to pop, then add the nigella seeds for the last 20 seconds.
- Add the chopped onion and cook over medium heat until soft and translucent, about 5 minutes.
- Stir in the ginger, garlic, turmeric, cayenne and salt and cook for 1 minute until fragrant.
- Add the mango chunks, sultanas, brown sugar and vinegar, and stir well.
- Bring to a gentle boil, then reduce the heat to a bare simmer and cook uncovered, stirring occasionally, for 35-45 minutes until thick, glossy and the mango pieces are tender but not mushy. It should mound softly on a spoon.
- Taste and adjust for sweetness, tang and heat.
- Let the chutney cool for 10 minutes, then spoon into clean, sterilised jars and seal.
- Leave for at least a couple of days, ideally 2 weeks, before serving to let the flavours marry.
Cook’s tips
- Use mangoes that are ripe but still firm so they hold their shape; overripe mango will break down entirely.
- Cook the chutney low and slow - a rapid boil will scorch the sugar before the fruit softens.
- The chutney thickens further as it cools, so do not reduce it too far in the pan.
- Sterilise the jars and lids to keep the chutney for months.
Substitutions
- Swap the sultanas for currants or chopped dried apricots.
- Use fresh pineapple or a mix of mango and apple for a variation.
- Add a piece of cinnamon stick or a few cardamom pods for extra warmth.
Storage & reheating
Store in sealed sterilised jars in a cool, dark place for up to 6 months. Once opened, refrigerate and use within 4-6 weeks. The flavour improves as it ages.
FAQ
My chutney is too runny - what went wrong?
It simply needs a little more simmering. Return it to the heat and cook, stirring, until it mounds on the spoon - it will also thicken further as it cools.
Can I use frozen mango?
Yes, thaw the mango first and drain any excess juice. It will be softer than fresh, so the chutney strips to a more jammy texture, which is delicious too.
How do I sterilise the jars?
Wash the jars and lids in hot soapy water, then dry them in a 120 C oven for 10-15 minutes until fully dry, and fill while they are still warm.
