How To Make Mango Chutney. Easy instructions and goes great with cheese or cold cold cuts, use as a marinade or to have as a compliment for buffet foods, such as sausage rolls etc
Mango Chutney
Prep Time
10 mins
Cook Time
1 hr 30 mins
Total Time
1 hr 40 mins
Servings: 6 Mason Jars
  • 4 cups diced mango
  • 1 cup diced onion
  • 1 cup cranberries
  • 1 cup light brown sugar packed
  • 5 tablespoons white vinegar
  • 1 tablespoon finely grated fresh ginger
  • 1 1/2 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon celery
  • zest of 1 orange
  1. Combine all ingredients in a saucepan and simmer until onions are tender, and liquid has evaporated. Remove from heat, cool then chill until ready to serve.
  2. In my case I canned the chutney. See below for my instructions how to do that if you are not sure.
Canning Guide:
  1. Fill the hot boiled jars with the hot chutney. Leave a space of about 1/4 inch (0.5 cm) of top of jar. Wipe jar rim removing any food residue. Centre hot sealing disc on clean jar rim. Screw band down. Place jars back in the canner (boiling pot). Ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to full rolling boil before starting to count processing time. At altitudes up to 1000 ft (305 m), process – boil filled jars – 10 minutes.
  2. When processing time is complete, turn stove off, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed 24 hours; DO NOT RETIGHTEN screw bands.
  3. After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw bands; wipe and dry bands and jars. Store screw bands separately or replace loosely on jars, as desired. Label and store jars in a cool, dark place. For best quality, use home canned foods within one year.