Mango Chutney
Author: METlJ55XSe0
When fruit is cheap in the shops, it's a great time to make pickles and chutneys. This recipe makes a mellow mango chutney, but it is easy to really spice it up!
  • 3 mangoes, peeled and chopped
  • 350 g (12 oz) sugar
  • 125 ml (4 fl oz) white vinegar
  • 4 tbsp garlic & ginger paste
  • 4 cloves
  • 4 black peppercorns
  • 1 tsp kalonji (nigella seeds)
  • ½ tsp cumin seeds
  1. Put the vinegar into a pan together with the sugar, seeds, peppercorns, and cloves. Bring to the boil and simmer for 10 minutes.
  2. Turn off the heat and allow to cool for 5 minutes.
  3. Add in the mango and the garlic & ginger paste. Stir and simmer on a low heat for about an hour or until the mango becomes soft.
  4. Leave to cool slightly, then pour into hot, clean, sterile jars.
Calories: 36 Fat: 0.1 Sugar: 8.1 Fiber: 0.5 Protein: 0.2 Cholesterol: 0.0
Titli's Tips
The quantities given here should make two 1lb (450 g) jars of chutney.

To make a spicy version of this chutney use 12 cloves, 12 peppercorns, 2 tsp of cumin seeds and crumble in 4 dried red chillies.

This chutney can be eaten with just about anything you like. Eat it with a curry to give a sweet contrast, or eat it with cheese on toast!
Recipe by Titli's Busy Kitchen at