Latest recipes

Hot mango chutney recipe

Hot mango chutney recipe

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Recipes
  • Dish type
  • Preserves
  • Chutney
  • Mango chutney

I had a recent clear out of my larder and found an out-of-date tin of mango slices. Not wanting to throw it away I concocted this chutney recipe.

Wiltshire, England, UK

5 people made this

IngredientsMakes: 1 jar

  • 1 onion, finely chopped
  • 1 knob butter
  • 1 (425g) tin mango slices in syrup, drained
  • 30g preserved stem ginger, finely chopped
  • 225ml (8 oz) white vinegar
  • 115 g (4 oz) demerara sugar
  • 1 1/2 teaspoons hot curry powder
  • 2 star anise
  • 2 cardamon pods
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon fennel seeds
  • salt and pepper

MethodPrep:10min ›Cook:30min ›Ready in:40min

  1. Lightly fry the onion in a little butter until softened.
  2. Add the chopped mango slices and the finely chopped ginger followed by the vinegar and sugar. Stir until the sugar is dissolved.
  3. I use an old device designed for making a single cup with loose tea but is very useful for adding pickling spices. Alternatively you can wrap the star anise, the cardamons and the seeds in a piece of muslin. Add to the pot along with a little salt and pepper and simmer until the mixture thickens, about 30 minutes.
  4. Pour into a clean and sterilised jar and seal tightly.


Some may find this too hot so simply reduce the amount of curry powder.

Recently viewed

Reviews & ratingsAverage global rating:(0)

Reviews in English (0)

Aam Ka Chunda To Sweet Mango Pickle: 5 Of Our Favourite Achar And Chutney Recipes That Tug At Heartstrings


The season of mango is at its peak and our fruit baskets are loaded with this juicy, aromatic and delicious fruit - both raw and ripe. While we love relishing the ripe ones as is, the raw mangoes are sneaked into our dal, drink and most importantly achar. The very idea of aam ka achar takes us back to our childhood. Remember those frequent trips to the kitchen to steal a handful of achar from mother's and grandmother's pickle jar? Tangy mango slices, sundried with oil and masalas - aam ka achar spells indulgence. Pair achars and chutneys with rice, roti or paratha, they make our meal taste just better. This is why pickle holds a firm position in every regional cuisine and plays a significant role in defining the food culture of the country. But what fascinates us the most is its versatility. If you explore, you will find aam ka achar or aam ki chutney taste different in every household. Pickling follows no strict recipe in fact, every household has its own achar recipe that is passed on through generations. We have listed 5 such delicious achar and chutney recipes here that will make you fall for raw mango (kacchi kairi) yet again. Take a look.

Hot Mango Chutney

I'm busy jarring up more preserves! This time it is a Hot Mango Chutney. This chutney, like most, is supposed to improve with age, but I have tasted it and it is absolutely gorgeous! It isn't too hot, but that could be adjusted easily.

2 large mangoes, peeled stoned and chopped into chunks
2cm piece of fresh root ginger, peeled and finely chopped
3 small red or green chillies, seeded and chopped, leave the seeds in for more heat
175g/6oz onion, roughly chopped
1 garlic clove, roughly chopped
450g/1 lb cooking apples, peeled, cored and roughly chopped
1 tsp salt
600ml/1 pint white wine vinegar
1/2 tsp ground cinnamon
225g/8oz demerara sugar
225g/8oz granulated sugar

Put all the ingredients except the sugars in a preserving pan or a large heavy-based saucepan. bring to the boil and simmer gently for about 10 minutes or until the fruit is beginning to soften.

Add the sugars and heat gently, stirring until the sugar has dissolved, then bring to the boil. reduce the heat and simmer uncovered for about 45 minutes, stirring occasionally until thick.

Cool the chutney slightly, then spoon into jars, cover and seal.

Makes 3lbs
(I managed to fill 4 jars, as you can see from the photo!)

I got this recipe from Good Housekeeping: Preserves by Joanna Farrow.

This has been the one preserve book that I keep going back to and I had a huge pile of them from the library!

I bought a cheap book on preserving, but honestly, I wish I had paid that bit extra and bought this one. The even more annoying thing is that it is now 1/2 price on Amazon! But I am not going to give in buy it, I shall just copy down the recipes I want and keep my pennies for Christmas!

Hot Mango Chutney

hour hour

6 large unripe Mangoes
Salt to Taste
4 Cloves Garlic
30g Fresh Ginger
6 large dried Red Chillies
1/2 Litre Malt Vinegar
375g Chelsea Raw Sugar
125g Sultanas
30g Blanched and Slivered Almonds

1 : Peel and slice mangoes and sprinkle with salt.
2 : Grind the garlic, ginger and chillies to a paste with some of the vinegar (may be done in blender or food processor).
3 : Bring the remaining vinegar to the boil in a large enamel or stainless steel pan with the paste and Chelsea Raw Sugar. Simmer, uncovered for 15 mins.
4 : Add the mangoes and sultanas and cook until the mixture thickens. Add the almonds and cook a few mins more.
5 : Pour into hot sterilized jars and seal.

How to make Spicy Indian mango chutney?

For a fresh aromatic chutney, you begin with aromatic spices. Put whole spices (except nigella or black seeds) in a pan dry roast it for a minute on medium-low heat until fragrant. (Skip this step if using ground spices. If using a few ground spices and a few whole spices, roast the whole spices only.) You can substitute chili flakes with any dry red peppers.

Sieve the ground spices through a fine strainer in the pan, rub your index finger over ground spice, this helps to sieve. Discard the remains.

Now, add nigella, ginger, garlic, salt, and oil in the pan. Cook for few seconds until it sizzles.

Reduce heat and add sugar and vinegar. Cook for 5 minutes until sugar dissolves.

Add the under-ripened mango slices. We like slices best but can cut it in tiny chunks too. Cook for 20 minutes on medium-low heat until sauce thickens. Stir occasionally in the beginning and frequently when sauce begins to thicken.

Transfer hot chutney to sterilized 2 glass jars. Let the chutney cool completely then cover lid and store in the fridge. Use a clean dry spoon to serve.

Roots & Leisure

Summer is officially here, and mangoes are again making an appearance everywhere. Today, our reader and Creator Musky Miris, wants to share her mother’s specialty, and a household favorite : a chutney made of raw mangoes.

Hot and Sweet Mango Chutney.

  • 4 raw Mangoes
  • 1 cup Jaggery
  • 1 teaspoon Ginger extract
  • 4-5 Green Chillies
  • 4 Bay leaves
  • 4 tablespoons Mustard oil
  • ½ teaspoon Turmeric
  • Salt to taste

Peeled and Diced Raw Mangoes.

Ingredients (Clockwise from top) : Jaggery, Bay Leaves, Chillies and Salt

  • Wash and peel the mangoes. Slice them thinly and discard the seeds.
  • Finely chop the chillies
  • Wash and peel the ginger, mash it in a mortar-pestle. Squeeze the mashed ginger to extract the juice.
  • In a wok, heat the mustard oil. As the oil heats up, put in the bay leaves.
  • Add the sliced mangoes to the wok. Put in the turmeric, chillies and salt. Stir well, in full (gas) flame and allow the mangoes to cook and blend in with the rest of the ingredients – in the form of a paste (initial caramelization). Stir occasionally.
  • Add the ginger extract and the jaggery. Stir well.
  • Lower the heat and let the mangoes fully caramelize. Stir frequently.

The hot and sweet Mango Chutney would be ready in four to five minutes. Serve it hot or store it a jar, and serve as an accompaniment with rice or roti.

Homemade Mango Chutney

Here at the barn, we also use Homemade Mango Chutney as a sandwich filling with leftover chicken or ham for the children’s’ lunchboxes. We also use it in place of pickle or with crackers and cheeses! It’s the best sandwiches that are always made with leftovers aren’t they?

I always find that those little extras like chutneys and jams always cost so much at the supermarket. Inevitably they also push up my budget too! If you have been reading along for a while, you will know that my family are big eaters. One of those little artisan jars, although lovely, will be gone in one sitting. Therefore, I started making my own way back years ago. Getting mangoes in season, means I keep the cost down and planning ahead means I make enough for the year ahead! Buy odd shapes, slightly bruised, small or large, it’s all good and keeps the budget down. Getting organic is lovely, but absolutely not necessary.

Homemade Mango Chutney


  • 4 or 5 large mangoes, or whatever size you can get on discount, peeled deseeded and cubed
  • 2 cups of each, brown sugar, sultanas, brown malt vinegar and 1 cup of plain water
  • 1 regular onion diced
  • 3 apples peeled and diced
  • 2 tablespoons of cornflour mixed with two tablespoons of cold water to a smooth paste
  • 1 tablespoon each crushed ginger and crushed garlic
  • 1 teaspoon each ground cinnamon, salt and pepper and dried chilli flakes
  • 1/4 teaspoon ground cloves

Homemade Mango Chutney


Place all ingredients apart from cornflour/ water mixture into a large heavy bottomed pan. and place on the stove on a medium heat. Once bubbling, thicken with the cornflour mixture and season to taste.

The whole process is very quick and simple! The only thing you need to observe for is to ensure that the onions are cooked sufficiently.

Cook the mixture for approximately 30 minutes. This should give you enough time to prepare your jars for storage. My lovely friend and colleague Nicole gave me a wonderful book recently which described the details for 5 minute microwave canning. The book describes easy ways to prepare your jars for preserving in the microwave as well as many simple canning recipes. You can get your copy from here (Australia) or here (USA).

Once cooked, the mixture is ready for canning. Follow the book’s instructions for sterilising your jars and fill with a wide mouth funnel and ladle. Even if you aren’t able to obtain a copy of the book, just use a simple water bath canning method for sterilising your jars and then immerse the sealed jars completely in hot water and boil for 20 minutes.

When completely cooked, and the process for canning is complete, place the jars somewhere cool and remember to write on your lids what the contents are! They will keep in a cool dry place for approximately 1 year. Enjoy!!

TIP: Buy your jars at thrift shops and second-hand stores, and add to the farmhouse “look” in your home as a bonus! Read all about it here.

Other Indian Recipes:

This is an easy homemade recipe that you can make at home. The recipe ingredients are below:

  • Ripe mangoes
  • Spices such as cinnamon, cloves, cumin, coriander and cardamom pods
  • Ginger
  • Garlic
  • Dried red chilies
  • Vinegar
  • Sugar and salt

Mango Amba Sauce

Amba is a popular Middle Eastern pickled mango condiment that's particularly common in Iraq, Saudi Arabia, and Israel. It's similar to Indian mango chutney.

In Iraqi cuisine, amba is often served over seafood, on kababs and eggs. In Saudi Arabian cuisine it's frequently served on an appetizer platter with bread, cheese, eggs, and various meats. Amba is commonly served as a topping in Israeli cuisine, usually for falafel, shawarma, and the very popular sabich sandwich.

Right up there in popularity with falafel sandwiches, sabich includes fried eggplant and hard boiled eggs stuffed into a pita pocket along with Israeli salad of diced cucumbers and tomatoes, hummus, tahini and a good amount of amba drizzled over the top. That combination of ingredients may sound a bit strange if you've never tried it, but it's actually a remarkable flavor match up and the sweet, sour and spicy mango sauce ties it all together. If a more traditional American sandwich is your preference, try the amba over a sliced turkey deli sandwich.

Traditional spices for amba are mustard seeds, cumin, sumac (which has a distinct lemon flavor) and fenugreek, with its slightly bitter flavor and sweet smell. Brown sugar balances the heat from chili peppers and cayenne for the right amount of sweet and spicy.

Note that traditional amba sauce recipes usually call for unripened green mangoes that you should then ripen in the sun for several days. This recipe is a more practical shortcut using ripe fresh or canned unsweetened mangoes.

To begin making the Sweet and Spicy Raw Mango Chutney recipe, heat 1/2 cup of water in a pressure cooker on medium heat stir in the mangoes along with the turmeric powder, ginger, cumin seeds, red chilli powder and salt.

Cover the pressure cooker and pressure cook the Raw Mango chutney for 2 whistles and turn off the heat.

Once done, finally add lemon juice and simmer the Raw Mango Chutney for a couple of more minutes.

Turn off heat and allow the Sweet and Spicy Raw Mango Chutney to cool completely and refrigerate until you are ready to serve.

The Sweet and Spicy Raw Mango Chutney recipe, can be had alongside with vegetables and breads like Paratha, Bajra Na Rotla, Thepla or even along with a spicy tamarind rice or as a spread oven toasted bread.