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This homemade mango chutney recipe is a must-try. Perfect as a side, spread or edible gift, this recipe is definitely one to add to the list.

  • Makes2, 500ml jars
  • Cook time1 hour
  • Prep time15 minutes
Mango chutney


  • 3 just-ripe mangoes, peeled, stoned, coarsely chopped
  • 2 brown onions, coarsely chopped
  • 1 cup (250ml) apple cider vinegar
  • 2 cups (440g) white sugar
  • 1 tbs finely grated ginger
  • 2 tsp cumin seeds
  • 1 tsp ground coriander
  • 1 tsp mixed spice
  • Pinch of ground cloves

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Place the mango, onion, vinegar, sugar, ginger, cumin, coriander, mixed spice and cloves in a large heavy-based saucepan. Bring to the boil over high heat. Reduce heat to medium-low and cook, stirring occasionally, for 1 hour or until mixture thickens. Remove from heat.
  2. Step 2

    Carefully divide hot chutney between warm sterilised jars and seal. Turn upside down for 2 mins. Turn upright and set aside to cool completely.

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