Recipe of the Month for November, with Ann Murray: mango chutney

October 30 2019
Recipe of the Month for November, with Ann Murray: mango chutney

Getting ahead of the game: making an edible gift for Christmas

I’M sitting at my desk trying, indeed, to get ahead of the game, writing my article for November. Those of you who have read my articles regularly might remember that my recipe for November is often an edible gift for Christmas. It’s a joy for me to have a session in my cosy kitchen, making homemade preserves for gifts. It’s particularly good if it’s pouring with rain outside! And when I see the jars all lined up and destined for special people, I feel really pleased. And I feel a certain amount of satisfaction that I’ve started on my Christmas gift list.

My recipe for mango chutney is easy to make and, though it takes a couple of hours to do, it’s well worth the effort. I suggest you look for mangos in the markets, as they are so much cheaper. Save your screw- top jars in advance, so you’re ready to go. Equipment-wise, all you need is a large, tall, deep saucepan and a wooden spoon.

I make small batches of the chutney to give to special people, but I also keep a couple of jars for my own Christmas table. The chutney goes particularly well with cold meats or my favourite left-over turkey curry. I’m smiling just thinking about it. As I look out the window, the rain has stopped and there’s a beautiful rainbow.


Mango Chutney


This is the most well-known Indian accompaniment to a curry, but as well as simply being served with poppadums, it has many other uses. See Cook’s Tips below. 


Makes 1kg (2 ¼ lb)


You will need:


  • Mango – 900g/2 lb – peeled

  • Salt – ½ tsp

  • Cooking Apples – 225g/8oz – peeled

  • Distilled Malt Vinegar – 300ml/ ½ pint

  • Demerara Sugar – 200g/7oz

  • Onion – 1 – roughly chopped

  • Garlic clove – 1 – peeled and finely chopped

  • Ground ginger – 2 tsp


Here’s what you do:

  1. Slice the mango into chunks and place in a large non-metallic bowl.

  2. Sprinkle with salt and leave to one side.

  3. Cut the apples into quarters, remove and discard the cores, and roughly chop.

  4. Place the malt vinegar and sugar in a large saucepan or preserving pan.

  5. Heat gently, stirring occasionally, until the sugar has dissolved completely.

  6. Add all the rest of the ingredients to the mixture and bring slowly to the boil, stirring occasionally.

  7. Once boiling point has been reached, reduce the heat to a gentle simmer and simmer for about an hour. Stir frequently, especially towards the end of the cooking time. (You have to be on the ball here, this is when the chutney is most likely to catch on the bottom of the pan!)

  8. Cook until the chutney is thick and there should be very little excess liquid.

  9. Spoon the chutney into warmed sterilized jars. Seal.

  10. Label when cool. Store in a cool, dark place and allow to mature for at least 2 weeks before eating.



  • If you like your chutney more fiery, seed and finely slice 2 green chillies and stir into the chutney with the garlic and ginger.

Cook’s Tips:

  • To use with fish – put a dessertspoonful on top of a salmon fillet, wrap in foil and either barbecue or cook in the oven 180C, 350F or gas 4 for 7-10 minutes.

  • Mix with thick yoghurt to make a spicy dip – 2 tablespoons of chutney to 150ml yoghurt.

  • Use within 1 year of making. Once opened, store in the fridge and use within 3 months.