Recipe: Mango chutney (Hot!)

Mango Chutney (Hot!)

Makes: about 1.3kg (3 lb)

Prep: 30 mins

Cooking time: about 20 minutes


1 tablespoon raisins

8 dried chillies, ground or crumbled

2.5cm (1 inch) piece of fresh root ginger, shredded

1 teaspoon chilli powder

1 teaspoon black peppercorns, lightly crushed

115ml (4 fl oz) vinegar

225g (8oz) sugar

3 teaspoons salt

Half a bulb of garlic, crushed

6 mangoes, peeled and sliced, stones discarded (I sometimes use tinned mangoes, as it saves on the prep)

  1. Soak the raisins in just enough water to cover them for 10-15 minutes.
  2. Mix together the chillies, ginger, chilli powder and peppercorns.
  3. Boil together the vinegar, sugar and salt. Add the chilli-paste mixture, with the garlic and 115ml (4 fl oz) of water. Cook for 2 minutes.
  4. Add the prepared mangoes and simmer for 10-12 minutes, or until chutney is appropriately thickened.
  5. Add the drained raisins.
  6. Spoon into cooled, sterilised jars, seal and label.

Like most of my regularly-made chutneys this is taken (and lightly adapted) from

“Best Kept Secrets of the Women’s Institute – Jams, Pickles and Chutneys”.