Mango and Ginger Chutney


Preparation info

    • Difficulty


Appears in

Food for Friends

Food for Friends

By Levi Roots

Published 2010

  • About

This is the best chutney ever - trust me! It’s hot with chilli and warm with ginger. I can eat it on bread just as it is but it’s also fab in a cheese sandwich and with spicy roast meat or chicken. You will need two jam jars.


  • 350 g (12 oz) onion, finely chopped
  • 400 ml (14 fl oz) distilled malt vinegar
  • 2 bay leaves
  • 2 red chillies, deseeded and finely chopped
  • 2 green chillies, deseeded and finely chopped
  • 1 tsp black mustard seeds
  • 1 kg (2 lb 4 oz) mangos, peeled, stoned and sliced into wedges (see page 25)
  • 250 g (9 oz) tart apples, peeled and sliced
  • 450 g (1 lb) granulated sugar
  • 2 tsp. ground ginger
  • ¼ tsp ground cloves
  • ½ tsp ground allspice


    1. Put the onions in a large saucepan with the vinegar, bay leaves and chillies and simmer over a low heat for 10 minutes, or until they are almost tender. Meanwhile, toast the mustard seeds under a medium grill until they begin to pop.
    2. Add the mangos, apples and mustard seeds to the onion mixture and cook for about 15 minutes, or until the fruit is soft. Add the sugar, ginger, cloves and allspice, increase the heat, and boil for 30-40 minutes, or until the mixture resembles a thick jam. Stir occasionally to avoid sticking. Allow to cool, then serve.
    3. Alternatively, spoon into sterilised jars while still hot, and seal (see page 125 for sterilising instructions). The chutney will keep for up to 9 months, but should be refrigerated once opened.