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Mango Curry Chilli Chutney Recipe

Servings: 700 grams


  • 2 clean 300-400ml sized jars for decanting
  • 2 tbsp coconut oil or ghee
  • 1 cup apple cider vinegar
  • 1 tbsp maple /honey / rice malt syrup of your choice.
  • 1 medium brown onion, thinly sliced
  • 1/2 medium purple onion, thinly sliced
  • 4 mangos, rough chopped into 1cm ish sized dice
  • 1 inch squared fresh ginger chopped
  • 2 cloves garlic, squished and chopped fine
  • 1 heaped tsp curry powder / masala blend ( (or 1/2 tsp ground coriander and 1/4 turmeric, 1/4 fennugreek)
  • 1/2 small green chili or two pinches chilli flakes (optional but the kick is lovely!)
  • 1 pinch sea salt
  • 1 heaped tsp dulse flakes optional mineral boost


  • Sautée onions for 5 minutes in oil or ghee until soft and golden, then add everything but the mangoes.
  • After 15 minutes on a low / med simmer, add mangoes for 5 minutes at the end. Mix well.
  • Cool and decant into jars and pop in fridge up to a month, or freeze half up to 6 months so you have some for the mango off season too!
  • That’s it. It will last a month in the fridge if not more.
  • Let me know how you go! I’m totally addicted.