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Spiced mango chutney

This chutney is the ultimate all rounder. Dollop some on top of nearly anything and the meal it instantly lifted.

By Emma Knowles & Lisa Featherby
  • 10 mins preparation
  • 50 mins cooking plus cooling
  • Serves 12
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Spiced mango chutney
Making chutney is a fabulous way of capturing the flavour of seasonal fruits such as mango. This one's a great accompaniment to Indian food but is just as good dolloped on top of cured ham and Swiss cheese slices, sandwiched between two pieces of crusty white bread. Makes 750 ml.


  • 1½ tbsp vegetable oil
  • 1 Spanish onion, finely chopped
  • ½ tsp ground allspice
  • 150 ml cider vinegar
  • 75 gm (1/3 cup) brown sugar
  • 3 firm, ripe mangoes, coarsely chopped


  • 1
    Heat oil in a saucepan over medium heat, add onion and stir occasionally until soft and translucent (5-10 minutes). Add allspice and cook until fragrant (10-20 seconds), then add vinegar, sugar and mango and stir occasionally until thick (30-40 minutes). Season to taste, spoon into sterilised jars, seal jars and stand until cooled, then store in refrigerator. Mango chutney will keep refrigerated for 2-3 weeks after opening.