6 x 400g jars

Ready In:


Good For:

Too many things. A must have in the fridge. 


      • 9 mangoes
      • 170g raisins
      • 2 fresh red chilli- finely chopped
      • 1 1/2 red onion- finely chopped
      • 35g fresh ginger-grated
      • 6 cloves garlic-crushed
      • 1/4 tsp ground coriander
      • 1/4 tsp ground cumin
      • pinch cinnamon
      • 1/4 tsp sweet spice
      • 1tsp fennel seeds
      • 1tsp cumin seeds
      • 8 juniper berries
      • 1 1/2 tsp curry powder
      • 1tsp ajwain seeds
      • 4 star anise
      • 10 peppercorns
      • 2tsp salt
      • 180g brown sugar
      • 110ml white vinegar
      • 100ml water
      • 1 spring onion- finely chopped
      • 20g butter

      Step by Step Instructions

      Step 1

      Wash the mangoes in cold water and place into a colander to drain. Sterilise any jars you’re using to store the relish. Peel the mangoes and chop into roughly sized pieces, it doesn’t need to be perfect. 

      Step 2

      In a large pot over a medium heat, add the butter and melt. Grind together peppercorns, fennel seeds, cumin seeds and ajwain seeds in a pecil and mortar. Add these to the pot together with all the spices and herbs ONLY. Cook for 2-3mins. 


      Step 3

      Add the mangoes to the pot and stir through all the spices. Cook for 5mins and then add water, salt, brown sugar and vinegar. Bring to a simmer, cover with a lid and over a low heat cook for an hour, stirring every once in a while. 

      Step 4

      After 1 hour of cooking, add the sultanas to the pot and continue cooking for another 30mins with the lid on. 

      Step 5

      After 1 1/2 hours of cooking, remove the pot from the heat and start to fill the sterilised jars immediately while the chutney is very hot. This chutney must be refrigerated and used within 3 months.

      This chutney doesn’t contain a large quantity of sugar like a jam so it won’t preserve in the same way. 


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