Recipe: Indian Mango Chutney

Hookery Cookery Home > Pickle and Chutney Recipes > Indian Mango Chutney


This is the ancestor of all our chutneys. The word chutney originates from the Hindustani, ‘chatni’: this is not for the faint-hearted!


  • 4 lbs (1.8kg) mangoes, peeled and quartered
  • 3 lbs. (1.3kg) apples, peeled and chopped
  • 8 oz. (225g) stoned dates
  • 4 oz. (125g) sultanas
  • 4 oz. (125g) onion, finely chopped
  • 2 oz. (50g) salt
  • juice of 2 lemons
  • half an ounce (12g) cayenne pepper
  • half a teaspoon of nutmeg
  • 6 bay leaves
  • 2 pints ( 1140ml) vinegar
  • 4 lbs. (1.8kg) sugar
  • 1 fluid ounce of lime juice
  • Cooking Instructions:

    1. Place all the ingredients except the sugar and lime juice in a large bowl and mix thoroughly
    2. Leave to stand for al least three hours
    3. Transfer to a preserving pan and bring to the boil
    4. Simmer until tender, stirring all the time
    5. Add the sugar and lime juice then continue to simmer until the whole mass thickens
    6. Bottle hot and close securely; the longer it matures the better


    Leave a Reply

    Your email address will not be published. Required fields are marked *