Recipes / Mango Chutney
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One of those side dishes we make a lot due to the large quantity of mangos we get from the market It’s easy to make but it does require a little bit of attention


  • 1 mango 
  • 1 clove of chopped garlic 
  • 1 cm freshly grated ginger 
  • 2 tablespoons of cider- of white vinegar
  • 1/8 teaspoon cinnamon powder
  • 1/8 teaspoon nutmeg powder
  • 1/8 teaspoon coriander powder and/or cardamom
  • ½ teaspoon chili pepper, fresh, powder or flakes
  • Pinch of salt
  • Dates (or sugar) add to taste, but it can easily be done without it


  1. Peel the mango and chop in small cubes
  2. Bring some oil up to temperature in a saucepan
  3. Add all ingredients and mix well.
  4. Cook on medium-low heat and bring to boil, reduce heat to low and simmer until thick, for about 20 minutes. Stir frequently to keep from sticking.
  5. Taste for sweet, sour, spice levels, adjust spices, mix well and keep on the heat for another 5 minutes. Keep stirring it.
  6. Let it cool and bon appetit!


  • Perfect as side dish with any oriental- and/or spicy dishes or in a salade
  • Make a large quantity and save it for another time  in a weck jar.
  • Damaged or overripe mangos are actually perfect for this recipe. Even the mangos with black spots can still be used to make a chutney.