Sauce & Pickle Recipes > Mango Chutney

This recipe is part of the March 2009 Recipes Menu

Starter - Onion Bhaji with Mango Chutney
Main Course - Chicken Bhuna served with Naan Bread
Dessert - Kulfi

How to make Mango Chutney:
A really spicy, sweet chutney. This preserve makes an ideal accompaniment for any curry or meat dish.


Onion Bhaji with Mango Chutney
3 large mangoes peeled and sliced with juice.
1 1/2 lbs soft brown sugar
6 cloves garlic (or more according to taste) peeled
6oz fresh ginger, peeled and chopped
4oz sultanas
4oz raisins
2 teaspoons salt
1 tablespoon ground cumin
1 tablespoon ground coriander
1 tablespoon of chilli powder
1/2 ground cloves
(see measure conversions for more information)


- Puree garlic, sultanas, raisins, ginger and spices in a food processor.
- Put mango into a saucepan with a little water.
- Bring to the boil.
- Add the sugar.
- Simmer until jam-like.
- Add the puree of fruit and spices.
- Add the salt.
- Cook until thick.
- Bottle as for jam.