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Mango Chutney

Mango Chutney:box of mangos

I always have trouble buying a good mango chutney.

I like the colour & flavour to be true to the fruit we know & love, but so often it is dull to look at & unrecognisable to tree

Several generous friends have given me boxes of these magnificent specimens lately as they are currently prolific in our sunny area.

So I have embarked on a few chutney-making sessions recently, & of course these friends get a few jars of the fruits-of-our-labours as a thank you gesture :))green mangos

The smell, the colour & the taste is lush. The process is sticky, messy & satisfying. All organic!!

Here’s a little info…mango cheeks

Chutney is a condiment, a savoury preserve, usually fruit based, & very diverse, served to compliment a wide variety of dishes. They can be either smooth or chunky, cooked or raw.

Traditional chutneys were originally made by grinding fresh ingredients together.  Most cooks today use a food processor or just complete it in the

Some chutneys are called “pickle” or “relish,” & also keep an eye out for chutneys labeled “sweet” which aren’t sweet like jam; there should always be a tartness to chutney.

Once opened, a jar of chutney will last a few weeks in the refrigerator.

We made 4 times this much but have reduced the recipe portions for just a few jars…in fact, it seems we get about one jar per good sized mango. Great tip for my memory bank!

mango chutneyMango Chilli Chutney…

  • 2 tspns. vegetable oil
  •  3-4 kaffir lime leaves (crushed in hand)
  • 1 onion, chopped
  • 1 tspn. crushed garlic
  • 1 tblspn. crushed ginger
  • 2 green apples, chopped (optional)
  • 1/2 cup caster sugarmango chutney

Heat oil in a saucepan over medium heat. Cook off chopped onion, garlic, & ginger.

Add chilli & mustard seeds. Cook, stirring, for 1 minute or until fragrant.

Add mango, vinegar & sugar. Bring to the boil. Reduce heat to low.

Simmer for 50 to 55 minutes or until very thick.

Pour into hot, sterilised jars. Set aside to cool. (We put ours in t/a containers & stack them in the freezer.)jars of chutney

Some ideas for use:

Great with loads of curries, (veggie, chick pea, chicken, pork) & with rice.

Stir it into sour cream as dip for prawns or crab.

Or blend into soft cream cheese for a dip with crackers.

Spread on sandwiches with white meats or ham.

With lamb or game, or smoked meats.

Anything with mint, pears, apple or ginger.

Goes great with lots of cheeses (like ploughmans platters) or grilled on toast.

As a glaze, (add a little water) on baked meats.

You can spoon some in meatloaves, terrines, rissoles.

Great tossed over sweet potato before roasting.

And of course for picnics, or as gifts :))box of mangos



  1. I love mango chutney, especially with a good curry. The recipe I have doesn’t include green apple and I bet that makes a great addition.

  2. Thanks maureen…you can’t go wrong with a bit of fruit with your curry can you!
    And we here in south east Queensland are having such a glut of these gorgeous mangos this season. It’s all about preserving their lushness :)) xx

  3. Yum! It certainly wakes the taste buds…

    • Ah sorella, it tames & compliments a spicy dish I think.
      Gives mild tastes a bit of grunt….
      A handy (gluten free) condiment for any fridge door :)) xx

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