Mango and Chilli Chutney

Mangoes are in season just before Christmas here in Ecuador, those lovely rosey red, sweet fruits that remind me of sunset back home. Besides loving them in salads, I also love making a chutney with them, great with cheese and cold meats over the Christmas holiday. I hope you like it too.


  • 6 x mangoes (large size) peeled and chopped into cubes
  • 1tbsp apple cider vinegar
  • 50gms brown sugar
  • 1/2 tsp salt
  • 1 clove garlic grated
  • 1 large thumb size piece of fresh ginger peeled and grated
  • 1 tsp paprika
  • 1 red (hot) chilli finely chopped (add more if you like hotter)
  • 1 lime freshly squeezed (limes are tiny here so have a couple more on hand just in case you need them)
  1. Place all ingredients in a heavy saucepan and bring to the boil.
  2. Allow to simmer over a gentle heat for around 40 minutes or until the mixture thickens.
  3. Stir occasionally so sugar doesn’t catch in pan.
  4. Leave to cool completely before placing into sterilised jars. Store in a dark cupboard.

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