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Easy Spicy Mango Chutney with ginger root, garlic, crushed chillies, cardamon, cumin seeds, paprika, salt, red chilli, cider vinegar and soft light brown sugar on a slate.
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4.93 from 14 votes

Easy Spicy Mango Chutney

This Easy Spicy Mango Chutney is a fusion of beautiful sweet mango, Indian spices, ginger, garlic and red chilli. Bursting with flavour and the perfect accompaniment to curries, cold meats and cheese – this delicious mango chutney really packs a punch!
Course Preserve, Side Dish
Cuisine British
Keyword Indian, Mango, preserve
Prep Time 20 minutes
Cook Time 46 minutes
Total Time 1 hour 6 minutes
Servings 600 mls
Author Camilla Hawkins


  • 1 tsp cumin seeds
  • 8 cardamom pods seeds removed, husks discarded
  • 1 tsp crushed chillies
  • ¼ tsp paprika
  • 5 garlic cloves crushed
  • 2.5 cm piece of ginger peeled & grated
  • 6 green mangoes ripe
  • 250 mls cider vinegar
  • 225 g light soft brown sugar
  • 2 tsp salt flakes
  • 1 red chilli seeds removed, finely chopped


  • Dry fry the cumin and cardamom seeds for a few seconds until they turn golden and release a heady aroma, move with a wooden spoon for even toasting.
  • Place the toasted seeds in a pestle & mortar (or use a bowl and handle of a rolling pin) along with the crushed chillies, paprika, crushed garlic and grated ginger.
  • Pummel until evenly mixed together.
  • Prepare the mangoes by slicing down either side of the stone, score with cross hatch pattern into the halves and then turn the halves inside out. Then cut the flesh from the sides of the stone and score along the lengths.
  • Cut the cubes of mango off and then cut these into smaller pieces (you decide how chunky you want the chutney).
  • Place light brown sugar, salt and cider vinegar into a large pan and gently heat until sugar dissolves.
  • Stir in the spice paste and then add the chopped mango.
  • Bring to the boil and then reduce to a simmer, cooking gently for about 40 minutes or until mixture looks syrupy, stirring regularly.
  • Stir in the chopped red chilli 10 minutes before the end of cooking.
  • Pot up into hot sterilised jars and seal with lids immediately.
  • Makes about 600 mls.
  • Can be eaten straight away or stored in a cool dark place for up to 6 months. Once open eat with 4 weeks and store in the fridge.



Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain. Jars with rubber seals like the one in the picture are best avoided as the vinegar reacts with the seal over time.