Mary Berry Inspired Mango Chutney Recipe
Mary Berry’s mango chutney is a slow-cooked preserve made from ripe mangoes combined with sugar, vinegar, and spices. The mangoes break down during cooking, creating a thick, glossy, and flavorful chutney. It can be enjoyed as a dip, spread, or side dish to complement savory foods.
- Prep Time: 20
- Cook Time: 60
- Total Time: 1 hour 20 minutes
- Yield: 6
- Category: Chutney
- Method: Simmering
- Cuisine: British-Indian
Ingredients
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- Ripe mangoes (4 large, peeled and diced) – the star ingredient, providing natural sweetness.
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- Onion (1 large, finely chopped) – adds a savory base.
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- White wine vinegar (1 cup) – preserves the chutney and adds tang.
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- Light brown sugar (1 cup) – balances acidity with sweetness.
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- Fresh ginger (1 tbsp, grated) – gives warmth and spice.
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- Garlic cloves (2, minced) – enhances flavor depth.
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- Raisins (½ cup) – add chewy texture and natural sweetness.
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- Mustard seeds (1 tsp) – for subtle spice and aroma.
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- Ground cinnamon (½ tsp) – a warming background note.
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- Ground cloves (¼ tsp) – adds depth of flavor.
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- Salt (1 tsp) – balances all the flavors.
Instructions
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Prepare ingredients – peel and dice the mangoes, chop onion, and mince garlic.
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Combine in saucepan – add mangoes, onion, vinegar, sugar, ginger, garlic, raisins, mustard seeds, and spices.
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Bring to boil – stir over medium heat until sugar dissolves.
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Simmer slowly – reduce heat and cook for 45–60 minutes, stirring occasionally until thickened.
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Check consistency – chutney should coat the back of a spoon.
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Jar the chutney – spoon into sterilized jars while hot and seal immediately.
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Cool and store – let jars cool before storing in a cool, dark place.