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Homemade mango chutney, it’s sweet, sour, and spicy.

  • 3 tablespoons olive oil
  • 1 big onion, chopped
  • 1 tablespoon crushed garlic
  • 3 tablespoons Apple Cider vinegar
  • 2 lemons, juiced
  • 2 tablespoons Worcestershire sauce
  • ½ cup brown sugar
  • ½ teaspoon Cayenne pepper
  • ½ teaspoon ground ginger
  • ½ teaspoon cumin
  • ½ teaspoon cloves
  • ½ teaspoon coriander
  • ½ teaspoon turmeric
  • ½ teaspoon mixed spice
  • ½ teaspoon curry powder
  • 3 large mangos, peeled and chopped into cubes
  • 1 cup currants
  • 1 cup raisins
  • 1 cup water

Heat oil over medium-high heat.
Add onions and saute until translucent and just beginning to brown around the edges.
Add garlic. Cook for an additional minute.
Whisk together vinegar, lemon, Worcestershire, brown sugar, and all spices.
Add to the onions. Add mango, currants, raisins and water to the pot.
Bring to a boil and reduce heat to medium-low.
Cook covered for 20 minutes, until the mangos have softened.
Using a spoon, smash the mangos a bit.
Cook uncovered until almost all of the liquid has reduced.
Taste for seasoning – add salt or additional brown sugar, to taste.
Let cool and transfer to a jar or airtight container.
Store in the fridge.

Recipe and photo: Mae van der Westhuizen


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