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Fresh Mango Chutney, a lesson in transcience : The Good Soup

Fresh Mango Chutney, a lesson in transcience
  • Dairy Free
  • Gluten Free
  • Pesceterian
  • Vegan
  • Vegetarian

This year, the mango season in Australia hasn’t been bountiful. Some years I can just about make myself sick of mangoes by the end of summer. Just about. But not this year. This year they’re like precious stones.

At Christmas I hit a windfall with a whole box of organic Kensington Prides at the markets at an almost reasonable price, because they were really really ripe, too ripe to keep over the Christmas holidays. I got them home, peeled them, cut them up, saved the seeds for Oliver and carefully froze the cheeks.

Then the floods hit, our power disappeared, and I had 18 thawing mangoes on my conscious. And I confess, while the waters were peaking, I snuck away from my muddy neighbourhood and went to the aid of my precious cargo instead. I made mango chutney. HEAPS of it.

I’ve not made it before and was nervous that I might not like the outcome. I didn’t expect what happened, that the result would be ethereal, that I would find any excuse to eat it, that I would work my way through jar after jar after jar until one jar would remain, haunting me with its lesson in transience. Even with the power of preserving, one must still learn to go without…

Fresh Mango Chutney

Recipe very slightly adapted from Priya Wickramasinghe’s The Food of India, p. 230. Makes 500ml of chutney (I increased this significantly by using my 18 frozen mangoes).
  • 1 tbsp sunflower oil
  • 2 cloves garlic, crushed with the edge of a knife, peeled and finely chopped
  • 1 tsp ginger, grated
  • 2 sticks cinnamon
  • 4 cloves
  • 1/2 tsp chilli powder
  • 1kg fresh or frozen mango flesh, roughly chopped
  • 375ml cider vinegar
  • 230g caster sugar

In a heavy based saucepan, heat the oil on a medium flame and then fry the garlic and ginger for just a minute, until fragrant. Add all the other ingredients and bring to the boil. Reduce the heat to a low simmer and cook for an hour, or until the mango has thickened considerably as in the picture below. Taste the chutney for salt and add if you think it needs it. I didn’t. And add more chilli, too, if that’s to your taste. I didn’t.

You can remove the whole spices or leave them in, it’s up to you. Pour the chutney into sterilised jars and store them in the fridge, just to be safe, unless you plan to vacuum seal them. Don’t worry, they won’t clog up your fridge for long.

This post appears in Beauty and Bedlam’s Tasty Tuesday Parade of Foods and Kelly the Kitchen Kop’s Real Food Wednesday.


  1. Anna's Table
    February 15, 2011 at 1:56 pm | | Reply

    Hi Angela, Sorry about my faux pas. I guess that your morning sickness would be over at this point! LOL I hope you had a lovely Valentine’s Day.
    Your recipe looks so easy, that I no longer have any reason to rely on store- bought chutney. I will definitely give this a try. Thanks for sharing.

  2. Lin Ann
    February 16, 2011 at 6:14 pm | | Reply

    Looks so good. I love mangoes and it’s really hard to find good ones here. I’ve bookmarked your recipe for a day I find some good ones worthy of canning!

  3. Michael Toa
    February 16, 2011 at 9:50 pm | | Reply

    homemade mango chutney has been in my ‘to-do’ folder for quite a while now and one of these days I will make it. I promise. Yours looks fantastic. I love poppadoms dip in mango chutneys.

  4. Magic of Spice
    February 16, 2011 at 10:17 pm | | Reply

    I adore mango and a chutney sounds wonderfully delicious :)

  5. melly
    July 12, 2011 at 9:58 pm | | Reply

    Hello Angela,

    I’m thinking of making this recipe but using tomatoes and agave. Would you have any suggestions on how much agave to use?


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