Mango and Chilli Chutney

  • Makes 2 x 500ml jars approx

  • Preparation 10 mins

  • Cooking 50 mins

Mango and Chilli Chutney
  • Dairy-Free

  • Egg-Free

  • Gluten-Free

  • Nut-Free

  • Suitable for Freezing

  • Vegan

  • Wheat-Free


  • 2 Scotch bonnet chillies, deseeded and sliced
  • 2 onions, finely sliced
  • 4 cloves garlic, crushed
  • 4 large tomatoes, chopped
  • 300ml vinegar
  • 100ml water
  • 30g ginger pulp
  • 250g mango, peeled and stoned
  • 50g sugar
  • 100g sultanas
  • 1 tsp salt
  • 1 tsp cumin


  1. Place all of the ingredients in a clean pan. Cover, then simmer for 30 minutes.
  2. Remove the lid and continue to simmer for 20 minutes, or until most of the liquid evaporated.
  3. Break up any large pieces of mango.
  4. Transfer to two sterilised jars.

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