How to make Mango Chutney | Rosie Makes Jam Recipes

Mango Chutney

a delicious, tangy chutney that every curry is undressed without!


peeled and diced
900 g
Apples, Cooking
8 oz
225 g
Onions (medium),
Peeled and chopped
1 each
Garlic Clove,
finely chopped
Sugar, Demerara
7 oz
200 g
Ginger, ground
2 tsp

Rosie's Ingredient Calculator

Apples, Cooking
Onions (medium)

Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match.


  1. Wash jars in warm soapy water, rinse, and place upside down in a warm oven to dry
  2. Sprinkle the prepared mango with the salt and leave to one side while you peel and chop the apples, onion, garlic and ginger
  3. Put the vinegar and sugar into a large pan and heat gently to dissolve the sugar
  4. Add mangoes, apple, onion, garlic and ginger and slowly bring to the boil
  5. Simmer gently for approximately 30-40 minutes until thickened slightly, stirring often
  6. Pour into warm jars and seal immediately
  7. If liked, a hot mango chutney can be made by adding finely chopped red chilli to your own preference about half way through the cooking time
  8. This delicious chutney can be eaten immediately and will keep for up to one year
  9. Mix with plain yoghurt as a tasty accompaniment to cold meat or curries

How long will it take to make?

Preparation time:
20 mins
Cooking time:
50 mins
Total time:
1 hour 10 mins

How much?

around 5-6 280g/7oz jars

Look after it

store in a cool, dark place and use within one year

This information is based on the standard recipe quantities and has not be updated by Rosie's Ingredient calculator

Useful links

Pack your Mango Chutney in this well proportioned 190ml round jar 

Rosie's Preserving School Workshops

Rosie's Preserving School Workhop Recipe - Mango Chutney

Mango Chutney