Mango Chutney

Mango Chutney

This chutney combines the lusciousness of fresh mango with a symphony of spices including mustard, cumin, fennel and coriander seeds to create a delightful balance of heat and sweetness. Whether you’re drizzling it over grilled meats, using it as a dip for appetisers or simply adding a spoonful to liven up your cheese platter, this mango chutney is sure to impress.


  • 1 tbsp vegetable oil
  • 1/2 tsp brown or yellow mustard seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/4 tsp coriander seeds
  • 1 shallot or small red onion, finely chopped
  • 1 tbsp minced fresh ginger
  • 3c chopped fresh mango (from about 1lb total)
  • 1 tbsp. distilled white vinegar
  • 1 c. Granulated sugar
  • 3/4 teaspoon kosher salt
  • 1/4 to 1/2 teaspoon red pepper flakes (optional)

Method of cooking:

Heat the vegetable oil in a medium saucepan over medium heat.

Add the mustard, cumin, fennel and coriander seeds. Cook, stirring frequently, until they start to pop, about 1 minute.

Add the chopped shallot or red onion and cook until soft, about 2 minutes.

Stir in the chopped fresh ginger and cook for a further minute.

Add the chopped fresh mango, distilled white vinegar, granulated sugar, kosher salt and red pepper flakes if using.

Bring to the boil, then reduce the heat and simmer until the mango is soft and the mixture has thickened, about 30 minutes.

Allow to cool before serving or store in an airtight container in the fridge.

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