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.


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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