3.2/5 rating (43 votes)

Mango Chutney

Sweet and Spicy Mango Pickle

  • Heat Medium
  • Serves 8
  • Prep 15 mins
  • Cook 40 mins
Mango Chutney

Sweet and spicy mango chutney

Hari says

Mango chutney forms the basis of any Indian meal for many people in the UK. It has become a long term tradition that a meal at a curry house always starts with popadoms and chutney's to get your tastebuds tingling with excitement about what is about to greet them. 

Although it's not really a condiment that Indians would have with a meal as it would be deemed too sweet and we tend to have a more savoury mango achaar rather then a chutney with a meal, it still has it's merits. It's thick and surupy consistancy is a wonderful Anglo Indian hybrid that has erned its place in food history.

So here is my version, yes it's heavier on the chilli because for me the chilli, sweet and tangy balance is really important. If you prefer a sweeter version then you can increase the sugar content up to 250g and reduce the chillies too.

I hope you like it!

  • Ingredients
  • Method
  • 3 tbsp vegetable oil
  • 1 tsp cumin seeds
  • 1 tsp kalonji seeds
  • 8 cardamom pods, (you can use the seeds only and discard the husks)
  • 3 cloves
  • 5 garlic cloves, crushed
  • 2.5cm piece of ginger peeled & grated
  • 5-6 green mangoes ripe (approx. 250-300g each)
  • 1 tsp red chilli flakes
  • 1 tsp Kashmiri chilli powder
  • ½ tsp turmeric powder
  • ½ tsp ginger powder
  • 250ml cider vinegar
  • 150-250g jaggery/brown sugar (I used 150g)
  • 2 tsp salt flakes
  • 2 red chilli, sliced (increase for more kick)


  1. Heat oil and add the cumin, cardamom seeds and cloves for a few seconds until they become aromatic.
  2. Add the kalongi seeds
  3. Add the ginger and garlic and stir for a few seconds.
  4. Add the diced mango pieces with the chilli flakes, chilli powder, turmeric, ginger powder, brown sugar, salt and cider vinegar and stir until the sugar dissolves.
  5. Bring to the boil and then reduce to a simmer, cooking gently for about 40-50 minutes or until mixture looks syrupy, stirring regularly.
  6. In the meantime sterilize your jars in the oven at 180ºC for 30 minutes.
  7. Stir in the chopped red chilli 20 minutes before the end of cooking.
  8. Put the chutney into hot sterilised jars and seal with lids immediately. Once you open the jar eat it within 4 weeks and store in the fridge.

Nutritional information

Typical values* per Serving
Fat (g)3
of which saturates (g)0
Carbohydrates (g)17
of which sugars (g)15
Fibre (g)1
Protein (g)1
Salt (mg)155
*Based upon calculated values, supplied by myfitnesspal.com. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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