Mango Chutney

Mango Chutney

Do you have a glut of Mangoes? (A common problem in the Northern Rivers from time to time). Well this recipe is perfect for getting rid of them. You need firm, slightly green mangoes for this recipe. If you use ripe mangoes you will end up with a runny chutney.

Dietary Requirements: vegan

Season: Summer

Cooking Method: stew, boil

Course: jams and preserves

Local Ingredient: mangoes

Recipe Provided By: Jillian Adams, North Coast Area Health Service


  1. 7 large green mangoes
  2. 3 cloves garlic, crushed
  3. 1 onion finely chopped
  4. 1 cup raisins
  5. 1 cup cider vinegar
  6. 1 cup lemon or lime juice
  7. 1 red chilli finely chopped and seeds removed
  8. 2 tsp cumin
  9. 1 tablespoon black mustard seeds
  10. 5cm ginger, grated
  11. 2 tsp salt


  1. Peel and chop mangoes into small cubes.
  2. Put all the ingredients in a steel preserving pan and simmer, uncovered, stirring occasionally for about 1.5 hours when the mix should be about half the volume. When it is ready, you should be able to scrape a wooden spoon across the bottom of the pan and leave a clean line.
  3. Ladle into warm, sterilised jars.
  4. Cover with waxed paper discs and seal when cool
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