Mango chutney

Preparation info

  • Difficulty


  • Serves


Appears in

Jackfruit and Blue Ginger

Jackfruit and Blue Ginger

By Sasha Gill

Published 2019

  • About

The ultimate condiment. While mango chutney is the perfect accompaniment to any Indian main dish, it is equally delicious slathered onto sandwiches and wraps. This is a quick version, perfect for using up any mangoes that are threatening to become over-ripe.

Prep time: 15 minutes
Cooking time: 15 minutes


  • 2 mangoes, flesh only, cubed
  • 2.5 cm ginger, finely chopped
  • ¼ teaspoon ground cumin
  • pinch of paprika
  • ½ cup (175 g) rice syrup
  • 8 cardamom pods, seeds only
  • 1 tablespoon lemon juice
  • pinch of salt


In a food processor or blender, puree a third of the mango with the ginger, cumin, paprika and syrup and ¼ cup (60 ml) water until smooth. Tip the puree into a saucepan, along with the rest of the mango, cardamom seeds, lemon juice and salt. Bring to the boil and then let it simmer until thickened, about 10 minutes – when it’s ready, the mango should be soft and tender.

Transfer to a sterilised glass jar and store in the refrigerator for up to 4 weeks. The chutney is best eaten chilled.