I’ve bought mangos repeatedly in order to make chutney and every time I end up eating them due to internet recipe overload!!! Has anyone made it and has a tried recipe they could share,?
TIA
This one is nice - you can ignore what spices you don’t have - or add an onion instead.
Over ripe ones make a nice coulis or sorbet - you can freeze coulis if you’ve a glut
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I’m ashamed to admit I just buy Sharwoods. 
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This is my favourite. It’s a slight adaptation on a recipe in a book called Indian Vegetarian Cookery by Jack Santa Maria that I’ve had since 1973…
- 3 or 4 Mangos - about 900gms - chopped, and save the inevitable juice (I skin them then chop them (roughly 1.5cm cubes) in a bowl to make sure I get all the flavour)
- 2 tablespoons of sultanas
- 300 gms soft brown sugar - I sometimes include about 100gms muscovado for a more treacly taste
- 300ml white wine vinegar
- 1 teaspoon garam masala
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds (the book suggests caraway as an alternative)
- 12 cloves of garlic, finely chopped (less, or indeed more, to taste!)
- 1 tablespoon finely chopped fresh ginger (you can use dried but the final result is VERY different)
- Salt to taste - I use 2-3 teaspoons but the book suggests 1 dessertspoon
If you’d like it to have some heat, add a teaspoon or several of chilli flakes or finely chopped fresh chilli.
Chuck everything in a pan, bring to the boil then keep at a very light simmer for 40 minutes.
Cool, then bottle.
If the mango chunks are too big, then you can cut them before bottling. If they’re too small, don’t cut them so finely next time!
I have no idea how long it lasts. I’m lucky if I still have any left after 3 weeks!
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Do you use black or yellow mustard seeds ?
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Yellow. But I have used black onion seeds instead when I’ve run out of mustard and it’s still good. The recipe takes most substitutions very well.
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Thanks. I would definitely play with the recipe somewhat. A local African supermarket has mangoes all the time, but sometimes sells very ripe ones very cheaply. I may buy some next time I see some ripe ones and give it a try. The OH likes a mild chutney, whereas I like it spicy but I could easily do both. I already make my own habanero sauce and pickled jalapenos from my own chillies. This years chilli crop should be very good.
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Looks a great recipe. In my house I think that quantity might last about two weeks.
Which garam masala are you using?
My own mix
Use about a tablespoon of each unless otherwise specified:
- Cumin seeds
- Caraway seeds
- 5 blend peppercorns
- Cardamom seeds
- Nutmeg - about a half
- Dried red chilli - 4 or 5
- Star anise - half tablespoon
- Cinnamon - 2 x 5cm sticks
- 5 bay leaves
- Fresh ginger - 4cm
Put everything in a dry pan at medium heat and roast for 5 minutes, stirring frequently. When cool, grind everything into a fine powder. Seal in an airtight jar in the fridge. It’s best within 3-4 weeks but even after months it’s better that a supermarket version.
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That looks good Brian, thanks.
I’d leave out the carraway seeds though, as I can’t stand them
Good idea. I rarely use the precise mix I’ve specified above as inevitably I’ll have run out of one or two. Substitutions, additions or deletions are to be encouraged 
. Do let us know how you get on and what you think…
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Finally I have made this! I didn’t have the cumin seeds, or the replacement. I have a little pot of black things, I think nigella??? So chucked some of them in, no I didn’t weigh them 
. There may have been more msngo deaths involved, it has got to the point that when dh unpacks the shopping and finds mangos he says ‘more for the mango graveyard then!?’ . I did have 4 ready to go before the holidays but no time so 2 did go to the graveyard, compost. The other 2 were looking dodgy on the ends so had to be chopped so only had about 400g, I adjusted accordingly for the recipe. It is very delicious and I’ve got 1 old salsa jar full plus an almost full jam jar. Was so easy, especially as I had the woodburner on so just left it happily simmering. No yellow/orange colour like bought stuff, how do they do that? Packs loads more flavour though! Now I have to go and make quick curry to try it!!!
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Very glad you liked it! It’s so much better than the shop-bought stuff. If you’d like it to be more yellow, chuck in some saffron - or, if saffron’s not available, turmeric.
p.s. Adding saffron or turmeric will change the taste but over time, you’ll develop your own personal favourite blend
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Out of curiosity, dies yours come out the same colour as mine, ie brown?
Pretty much…
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I wonder how Sharwoods ect keep the fruit yellow and the rest the orange colour, surely not just saffron (mine now coming up, hope to get an OK harvest this year!) or turmeric? It’s kind of clear, unlike mine which looks like relish!
Good question. I suspect that they blanch the mangoes first, and their recipe uses a lot of acetic acid - which has many properties, one of which is to modify food colour. Those in the yellow-red part of the spectrum become more vivid.
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I think they use a different mango, a green one like this maybe
I am salivating at this thread, but we committed not to buy air freighted fruit and veg 
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Next time I’ll make a big batch, I can post you a jar if you like, then you aren’t buying anything
I also looked up their recipe for any hints and saw that, so they use pure acetic acid rather than vinegar which is not as strong I’m guessing?