Mango Chutney


Serves: 40 (40 tablespoons)




400g soft brown sugar
4 ripe mangos, peeled and diced
225ml vinegar
1 medium onion
2 teaspoons ground ginger
I garlic clove, finely chopped
1 teaspoon mustard seeds
2 fresh red chillies, chopped.
70g raisins (optional)










1) Put the sugar and vinegar into a saucepan and bring to boil while continuously stirring the mixture until the sugar is fully dissolved.
2) Next add the rest of the ingredients and gently simmer over a low heat until the mixture becomes thick and syrup like. This will take 45 minutes to 1 hour
3) Transfer the contents to clean jars (with lids), ensuring a 2.5cm gap is left at the top.


The chutney will keep in the fridge for about a week. If you intend to keep the chutney for longer, ensure the jars are sterilised (wash thoroughly and dry by placing them in the oven) and then heat the jars in a hot water bath once they have been filled with chutney.