Recipe – Very Easy Mango Chutney

I love mango chutney and there’s a vast quantity of recipes out there. I like the idea of a chutney that is not only fast and fabulous but one where the sweet mango flavor really stands out and isn’t swamped by too many aromatic spices.

So here it is; I’ve adapted this from a family member’s already-adapted recipe. Simple as it is, you do need to start the night before.

Very Easy Mango Chutney

Very Easy Mango Chutney


(Makes about 3 medium-sized jars)


4 large ripe but not too ripe mangoes, peeled and cut into smallish slices or chunks

A teaspoon of salt

4 cloves of garlic, peeled and crushed

2 medium sized apples, peeled, cored and diced fairly small

1 tablespoon of grated fresh ginger

1/2 a teaspoon of cayenne pepper

1 cup (236ml) of white vinegar

1 and 1/2 cups (355ml measure) of sugar (white sugar preserves the color and flavor best)


Toss the mango pieces in salt, cover and chill overnight then rinse and drain.

In a large heavy pan, combine all the remaining ingredients and bring slowly to a boil, stirring until the sugar has dissolved.

Add the mango, bring to a rapid boil and continue to cook, stirring a few times until the liquid is reduced and syrupy – about 30 minutes.

Cool and store in sterilized glass jars. Keep in the fridge and consume within a couple of weeks after opening.

About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Indian & Asian Cuisine, Sauces, Preserves, Condiments, Vegan. Bookmark the permalink.

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