Indian · 1 small jar

Green Mango Chutney

Raw mango and ginger cooked down with sugar. Sharp enough to wake a plate up.

25 min Easy Vegetarian

Ingredients

  • 750g green mangoes, peeled and sliced thin
  • 1kg sugar
  • 100g ginger, ground
  • 250ml vinegar
  • 3 tbsp chilli powder
  • 1 tsp salt

Method

  1. Everything into a heavy pan.
  2. Cook gently 10 minutes, stirring the whole time, until the mango turns tender and translucent.
  3. Cool completely before it goes into jars, or the condensation spoils it.
  4. For a fresh version: dice 2 raw mangoes, mix with 2 tbsp sugar and a pinch of chilli powder, and refrigerate. Use within three days.

Questions people ask about Green Mango Chutney

How long does Green Mango Chutney take?

About 25 minutes from starting to sitting down, and it is straightforward. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of ginger in Green Mango Chutney?

Use 1/2 tsp dry ginger powder per inch of fresh, added with the powdered spices rather than the aromatics.

Can I make Green Mango Chutney ahead of time?

Yes, and it is better for it. Cool it fully, refrigerate for up to three days, and reheat gently with a splash of water. The flavours settle overnight.

Is Green Mango Chutney vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

How long does home-made green mango chutney keep?

A fresh chutney is a few days in the fridge; a cooked, sugared one keeps for months in a sterilised jar. Use a dry spoon every time — water is what turns it.

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