Alive and Cooking

Mango Chutney

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(Makes approx. 500g)

425g tinned mango
5 spring onions, chopped
¼ tsp ground cinnamon
¼ tsp ground nutmeg
1 whole clove
8-10 capers
2 tbsp caper vinegar
150ml vegetable stock
¼ cup brown sugar
1 dried chilli, chopped fine


In a hot pan sauté the mango with the spring onion, clove, nutmeg, cinnamon and capers for 3-5 minutes.

Add the chopped chillies, caper vinegar and brown sugar. Pour in the vegie stock bring to a boil and simmer for 15-20 minutes.

Mash the mangoes as they reduce to a nice thick consistency.

Mango Chutney