Green mango chutney

A tangy chutney made with raw green mangoes, ginger and spices.

  • 10 mins preparation
  • 1 hr 10 mins cooking
  • Makes 3 Cup
  • Print
Fresh, vibrant, and perfectly pairs with your favorite bitey cheddar on your cheese board and charcuterie plate.
After you've mastered chutney, continue on with our favourite preserved fruits and vegetables from classic bread and butter pickles to Vietnamese pickled carrot and even pickled eggs thrown in for good measure?


Green mango chutney
  • 4 green mangoes (1.4kg), peeled, seeded, chopped coarsely
  • 1 medium brown onion (150g), chopped finely
  • 1 1/4 cup (275g) firmly packed light brown sugar
  • 2 cup (500ml) white vinegar
  • 2 teaspoon garam masala
  • 3 centimetre (1¼-inch) piece fresh ginger (15g), grated
  • 1 teaspoon coarse cooking salt (kosher salt)


Green mango chutney
  • 1
    Stir ingredients in large saucepan over high heat, without boiling, until sugar dissolves; bring to the boil. Reduce heat; simmer, uncovered, stirring occasionally, about 45 minutes or until chutney is thick.
  • 2
    Spoon hot chutney into hot sterilised jars; seal immediately. Label and date jars when cold.

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