Awesome Pamela, great to add your own spin to the recipe:-)

Aaw, that’s lovely to hear Christine, so glad you all love it:-)

Hi Ash, I don’t see why not, frozen fruit works fine in jam.

Hi Shirleen, the recipe is best made in the quantity given or the timings could double or even triple. You might consider making 2 pans of chutney at the same time.

There’s really no need to turn upside down, a vacuum will form as the mixture cools.

Hi Mike, glad you like my recipe. This doesn’t have an overly hot chilli heat but I believe it has the perfect combination of sweet and chilli flavours as do other readers. You could add a little more dried chill if you wished but I wouldn’t over do this.

Hi Camilla, I’ve been making spicy chutney for only a few years and I have been toying with trying a mango version, I’ve seen plenty of recipes but nothing really gave me the urge to follow up, but reading yours has given me a boost, it looks and sounds amazing.
I was just wondering on the amount of chilli to the amount of mango is that a gentle kick of heat? I only ask as my family and friends and myself are chilli heads and I would love to get your advice on going hotter, would it ruin the natural sweetness and flavor of the mango?

Awesome Susan, so glad you like the recipe:-)

Bought some Mangoes on sale and wanted to do something different with them. This recipe was easy to follow the the results taste great.

I haven’t canned this have I. It’s not a term we use in the UK. But my understanding of the word canning is that you hot water bath the jars of preserves? I’m not seeing the logic of not just following the recipe and keeping the chutney in a cook dark place until you open it and store in a fridge.

Thank you Janice:-)

What a delcicious chutney and so easy to make.

Hi Joan, well it’s not just the UK, Europe too and can’t speak for the rest of the world but I have read up on why canning is popular in the US because of botulism present in the soil I seem to recall. No cases of botulism ever occurred in jam in the UK and the last case recorded was in tinned pate many, many decades ago. But I totally respect anyone wishing to can and am in many US groups where I say people should do what they prefer. So to answer your question, the seal occurs when you put hot jam into jars and seal tightly with a lid immediately. As the jam cools the vacuum occurs sealing the jam airtight.

Camilla, if you do not waterbath in the uk then how do you make sure your homemade bottled food is air tight?

So happy that you love my Mango Chutney Cathy, always lovely to get positive feedback after developing a recipe:-)

Hi Carol, we don’t water bath in the UK but if that’s what you do then I’d use a similar recipe as a guide.

Water bath?

You tell me after you’ve made it;-)

Almost like a jam? This looks delicious. It’ll sure be a weekend experience.

Thanks Lucy, glad to have inspired you. I think some dishes are easier than others to shoot the step by steps for:-)

I’ve never made chutney but it sounds so easy from your recipe so I’ll have to give it a go one day soon. Great video too Camilla. I always find process shots difficult to take as I’m very messy!!

Thanks Traci, yes it wonderful with cheese & crackers:-)

Great Tara, glad to have inspired you:-)

Oh yum! I love mango anything and this chutney looks devourable! Would love this with some cheese and crackers. Just pinned! Thanks for the beautiful recipe 🙂

I have actually never made chutney on my own before. This looks absolutely incredible. I can’t wait to try it.

Thank you Jillian:-)

Thanks Allison, me too:-)

I love the colors! It’s like eating Fall! YUM!

I love sweet and spicy together. This sounds fabulous!

Thank you so much Catherine, I may just have to run out to the kitchen for some with cheese & crackers myself;-)

Thank you Jacqui:-)

That mango chutney looks amazing.

Thanks, pineapple chutney sounds fab too:-)

Thank you, I’m sure you’ll love it:-)

Thanks Jac it is very versatile isn’t it:-)

I love mango chutney, it is great with curry, but I use it a lot in sandwiches and wraps. YUM!

Thank you Janice:-)

What a beautiful colour! I love mango chutney especially with curries, it’s usually quite expensive to buy, so this looks like a great option.