Mango Chutney

I love mango chutney but the ones you buy from your local supermarket are very often packed with additives, sugar and rubbish. I would never eat such a thing. Homemade mango chutney however is absolutely wonderful and although it might look complicated it is quite easy to make since most of the ingredients end up in one saucepan. If you are in a rush, you can often buy lovely organic mango chutney from a health food store, however if you live in a remote area (such as Iceland), you might find that the health food stores are sometimes  years behind in sourcing some products and the price is not even funny (but rather sad). This is the reason I make my own.

A lovely home made mango chutney

This recipe is:

  • Egg free
  • Gluten free
  • Lactose (dairy) free
  • Nut free but includes seeds/oils from seeds
  • Vegan

Mango Chutney

Makes 250 millilitres (8¾ fluid oz) mango chutney


  • 500 grams(17½ oz)  ripe mango (the weight is measured after trimming), chopped coarsely
  • 1 garlic clove, chopped finely
  • 1 teaspoon coconut oil
  • 170 millilitres (6 fluid oz) vinegar
  • 60 millilitres (2 fluid oz) agave nectar
  • 1 cinnamon stick
  • 1 teaspoon nigella seeds (kalonji seeds)
  • 1 teaspoon cumin seeds (jeera seeds)
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cloves (or 2 whole cloves)
  • ¼ teaspoon ground paprika


  1. Turn the mango up on the skinny side. The stone is a flat oval, so you will find your mangoes are narrower one way than the other in alignment with the stone. Cut off the "cheeks" of the mango, each side, as close to the stone as possible. If you hit the stone, just swerve around it a little. Now take a cheek and peel the skin off with a small knife. Repeat with the other cheek. Next peel the skin off the centre piece with the stone. Peel it all the way around and leave no skin on the edge. Carve off any extra fruit off the stone with a small knife. Chop the 500 grams mango coarsely.
  2. Peel the garlic clove and chop finely.
  3. Heat 1 teaspoon coconut oil in a large saucepan.
  4. Heat the garlic for 3-4 minutes or until softened. Add the ½ ground ginger and the 1 teaspoon cumin seeds and heat for 1 minute.
  5. Add the mango to the saucepan along with the 170 millilitres vinegar, 60 millilitres agave nectar, the ½ teaspoon ground cloves, 1 cinnamon stick and ¼ teaspoon ground paprika.
  6. Bring to a boil and allow to simmer over low heat for 1 hour. Stir occasionally.
  7. After one hour the mixture should resemble thick jam. If you dip a spoon into the mixture it should come out covered in thick chutney (but no large pieces of mango). If the mixture is not well combined or too thin, allow to simmer for a further 15 minutes.
  8. Remove the cinnamon stick and discard.
  9. Add the 1 teaspoon nigella seeds.
  10. Pour boiling hot into sterilised jars (boil the jar and lid in a saucepan for 10 minutes).
  11. Serve with Indian food as well as grilled food.


  • If the jars are sterilised, the chutney will keep for several months in the fridge.
  • You can freeze the chutney as well, it keeps in the freezer for several months. Freeze in plastic containers. 
  • You can use maple syrup or raw cane sugar instead of the agave nectar.