Mango Chutney
Mango Chutney
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Mango Chutney

25 MIN
20 MIN



  1. In a saucepan, bring the vinegar and sugar to a boil. Simmer for 2 to 3 minutes. Add the onions and cook for 2 minutes.
  2. Place the allspice in cheesecloth or a tea ball. Add to the saucepan with the remaining ingredients. Simmer gently for 20 minutes, stirring occasionally. Remove the allspice.
  3. Pour the chutney into hot sterilized jars. Sterilize the filled jars in boiling water for 15 minutes to ensure a long shelf life. You can also freeze the chutney.


Freezes well.


  1. How much volume will this recipe render? or servings of 1cup? please

  2. not being obtuse, I hope, but is freezing an alternative to the hot water sterilization, or does it mean you can freeze after sterilizing? Thank you Helen

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