Mango Chutney

Preparation info
  • Makes about


    kg ( lb)
    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This is a chutney I love to spoon on to a good spicy curry. Curries have become a way of British life, so I thought I would include this recipe. Normally, the mango chutney is the thing you buy and quite often the curry is the thing that you make. Next time you order a take-away, at least part of it will be home-made!


  • 6 mangoes, not too ripe
  • 450 g (1 lb) soft light-brown sugar


Peel the mangoes and then cut either side of the stone, giving you two thick slices of the fruit. Cut the opposite ends of the mango away from the edge of the stones. Any remaining fruit should be scraped off into a bowl. Cut the large fruit slices into thick strips.

Stir the sugar, mixed spice, turmeric and cayenne into the mango. This is now best left for a good few hours to ‘marinate