Spicy mango chutney

Spicy mango chutney

It's easy to make your own homemade chutney. This recipe makes 4 jars which you can mature or give as gifts.

By , 21 September 2015
Spicy mango chutney
  • Ready in: 130 mins
  • Serves: 40
  • Price: 17p per serving
Nutritional Info
Each 73g serving contains
  • Fat low
  • Saturates low
  • Sugars med
  • Salt low
  • Energy 331KJ 79KCAL
of your reference intake.
Typical energy values per 100g: 453kJ/108kcal.
  • 3 slightly under-ripe mangoes (850g when peeled and stoned)
  • 2 Bramley cooking apples, peeled and cored
  • 150g dried apricots
  • 25g fresh root ginger (peeled weight), grated
  • 3 red chillies, de-seeded and finely chopped
  • 1 large onion, chopped
  • 1 level tsp salt
  • 700ml white wine vinegar
  • 500g Demerara sugar
  • Jars - you'll need enough to hold 1.5 litres of chutney
  • Cut the mangoes, apples and apricots into 1cm pieces. Put in a preserving pan or very large saucepan with the ginger, chillies, onion, salt and vinegar. Bring to the boil, stirring occasionally, and simmer, uncovered, for 25 minutes.

  • Add the sugar and stir until it dissolves completely. Simmer, stirring occasionally, for 1 hour 10 minutes.

  • To test if the chutney is ready, draw a wooden spoon across the base of the pan - if you can see the base for a few seconds, it's thick enough. As the mixture thickens, stir more often so it doesn't catch on the bottom of the pan.

  • Half an hour before it's ready, pre-heat the oven to 140C/120C Fan/Gas 1.

  • Prepare the jars. Wash the jars and lids in hot soapy water. Rinse and put in the oven open-side down on a baking tray lined with triple thickness kitchen paper for 20 minutes. Or sterilise the jars and lids by putting in a dishwasher on a hot wash.

  • Spoon into hot jars, put on the lids, then label when cool. Leave to mature for at least 4 weeks before eating. Once opened, keep in the fridge and eat within 3 weeks.