Chris and I LOVE cooking a good curry. We also love all the Indian-style starters/appetisers too. And what goes really well with all of that? Thats right, Mango Chutney! This recipe is actually another one of Chris’s creations. He made a batch whilst I was out one day and when I came back the house smelled AMAZING!. If you like curries and Indian-style cooking then I definitely recommend getting some ghee. We use it in nearly all our Indian-style dishes from our favourite Chicken Madras to Onion Fried Rice. This is a really simple mango chutney recipe: You can leave the mango chutney with larger chunks of mango or you mash it up with the back of a fork or… 👩🍳PRO TIP use a potato masher to mash up the large pieces of mango so you have a finer chutney. Change this up by varying the amount of spices to suit your tastes, you could even add a freshly chopped chilli or a teaspoon of minced ginger to give the mango chutney a kick of heat.
🍯 How to store Mango Chutney
You want to store the mango chutney in sterilized jars with a sealed lid. I use 250ml (8.5oz) Kilner jars <affiliate link. They can be kept in sealed jars in the refrigerator unopened for around 2-3 months. Once opened, so long as it’s kept covered and refrigerated in between uses, it should last around a month. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos). Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.
