Green Mango Chutney Recipe

Name: Green Mango Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 kg green mangoes, peeled and sliced (for 1.5kg of mango flesh, I used 6 whole medium-sized ones); 50 g sea salt, freshly ground; 2 cups white wine vinegar; 700 g brown sugar; 150 g sultanas or 150 g raisins; 150 g fresh ginger, chopped or 1 teaspoon ground ginger; 1 teaspoon allspice; 1/2 teaspoon nutmeg; 1/2 teaspoon ground cloves; 1 teaspoon chili powder (or 6 dried red chillies, chopped); 1 garlic clove, chopped; 1 onion, chopped

Servings: persons

1 1/2 kg green mangoes, peeled and sliced (for 1.5kg of mango flesh, I used 6 whole medium-sized ones)
50 g sea salt, freshly ground
2 cups white wine vinegar
700 g brown sugar
150 g sultanas or 150 g raisins
150 g fresh ginger, chopped or 1 teaspoon ground ginger
1 teaspoon allspice
1/2 teaspoon nutmeg
1/2 teaspoon ground cloves
1 teaspoon chili powder (or 6 dried red chillies, chopped)
1 garlic clove, chopped
1 onion, chopped

1
Toss the mango thoroughly with the ground sea salt in a large stainless steel bowl or saucepan and leave to stand, covered, overnight.
2
Tip the mangoes into a colander and drain well.
3
Place the well-drained mangoes into a large stainless steel saucepan or stockpot and add all of the other ingredients.
4
Bring the saucepan to the boil over medium heat, stirring occasionally.
5
When the mixture is boiling, reduce the heat and simmer for 2 hours.
6
Bottle immediately in clean, warm, sterilised jars and seal tightly.
7
This chutney is best left for a month or two to mature, but tastes great if you can't wait that long.

989

kcal

Calories

245

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 1/2 kg green mangoes, peeled and sliced (for 1.5kg of mango flesh, I used 6 whole medium-sized ones), 50 g sea salt, freshly ground, 2 cups white wine vinegar, 700 g brown sugar, and more.

Yes, Green Mango Chutney falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Green Mango Chutney

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions