mango chutney

Mango chutney
Simmering chutney

Chutneys are cold savory dips, mostly based on fruit and onions. They are a perfect accompaniment to roasted aromas, so they go well with grilled food. The combination of acidity, spiciness and sweetness and the contrast between cold and hot make chutneys so popular.

The sharpness is regulated with chili peppers. It is advisable to initially set aside the seeds and placenta of the fresh pods, as this is where most of the hot ingredients are found.

Required material:

  • chef’s knife
  • mortar
  • large mixing bowl
  • cooking pot
  • wooden spoon
  • empty jars with lids


  • 50 g brown cane sugar
  • 50ml of water

  • Pulp of two fresh mangoes
  • Same amount of onion brunoises
  • 1 unwaxed lemon
    • the grated shell of it,
      alternatively pulled into zests
    • the juice from it
  • about 600-700ml water
  • 1 red chilli in rings
  • 1 clove
  • 1 pinch of salt
  • 1 tsp ground or ground mixed peppercorns


  • Peel the mangoes, remove the core and cut into pieces
  • Put the sugar in a saucepan with an equal amount of water
  • bring to a boil and let the water evaporate
  • Continue heating the dissolved sugar until golden brown caramel
  • Add mango pieces and onion brunoises and caramelize
  • Add the remaining ingredients and bring everything to a boil while stirring
  • cook until desired consistency is reached
  • taste
  • Fill into hot jars, close tightly and turn upside down until the chutney has cooled