Name: Thermomix Mango Chutney
Prep time: 5 min
Cook time: 50 min
Ingredients: 20 g fresh ginger (peeled and cut into pieces); 2 cloves garlic (peeled); 1 red chilli (seeds removed and cut into pieces); 20 g vegetable oil; 1 tsp nigella seeds; 1 tsp ground coriander; 1/2 tsp fennel seeds; 1/2 tsp ground cumin; 1/4 tsp ground cardamom; 1/4 tsp ground cinnamon; pinch ground cloves; 750 g fresh mango (peeled and roughly diced); 200 g white vinegar; 400 g white sugar; 1/2 tsp salt

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This Thermomix Mango Chutney is sticky and sweet and full of wonderful spice flavour and is super simple to make thanks to the Thermomix.

Thermomix Mango Chutney in jars on a table with popadoms.

If you love mango chutney then you will love this homemade version, made easily in your Thermomix.

It is sticky and sweet and full of wonderful spice flavour. Plus, as it is homemade, you know that it is not full of artificial preservatives, flavour or colours.

This recipe makes four jars of chutney, so you can always half the recipe if you don't want that much. But it lasts for ages in the fridge and can be used for a multitude of dishes.

It also makes great gifts for friends and family.

Top Tip: for best results, leave the chutney for a few days for the flavours to develop and the sweetness to subside.

Why you'll love this recipe

It is sticky and sweet and full of wonderful spice flavour.
It is very easy to make, thanks to the Thermomix.
It will last for weeks in the fridge.
It make great gifts for friends and family.

Ingredients

You will need the following ingredients for this mango chutney recipe. Exact ingredient quantities can be found in the recipe card at the bottom of the post.

Don't stress if you don't have all the spices in your cupboard - just use what you have. You can also replace all the spices (except the Nigella seeds) with 2-3 teaspoons of curry powder.

Nigella seeds, in particular, are often not in people's pantries, but they do add a wonderful flavour and also I love how they look in the chutney, so I think are worth the investment.

Note that this recipe uses a lot of vinegar and sugar. This is necessary for the consistency of the chutney and preservation (the chutney will last for weeks in the fridge). If you choose to cut down on the sugar, be prepared for different results.

Mango - fresh mango when in season is the best for this chutney. You could also try using frozen mango (defrosted) if that is all you have. It should be fine.
Ginger
Garlic
Red Chilli
Spices - nigella seeds, ground coriander, fennel seeds, ground cumin, ground cinnamon, ground cloves
Salt
White vinegar
Sugar

How to make Mango Chutney in the Thermomix

Full step-by-step instructions can be found in the recipe card at the bottom of the post.

Making this mango chutney is super simple thanks to the Thermomix.

Start by chopping the ginger, garlic and chilli then add the oil and saute.

Chopped ginger, garlic and chill in Thermomix bowl.

Then add the spices and cook them for a couple of minutes.

Chopped ginger, garlic, chilli and spices in Thermomix bowl.

Then finally add all the other ingredients (mango, vinegar, sugar and salt) and leave it to cook for 45 minutes.

Thermomix Mango Chutney ingredients in Thermomix bowl.

Now all you need to do is to transfer it into clean storage jars and allow it to cool. It will be quite runny at this stage but it will set as it cools.

You will also find it very sweet at this stage, but the sweetness will reduce and the flavours of the mango and spices will develop as it cools and after a few days in the fridge.

It will last for several weeks in the fridge and is suitable for freezing too.

Thermomix Mango Chutney in a jar close up.

What to eat mango chutney with

Mango chutney is very versatitle. Here are a few ways to use it:

As a dipping sauce - this is my favourite way to eat mango chutney - as a dipping sauce for popadoms. It's the best way to start any Indian meal! You can also use it for dipping samosas and pakoras.

Thermomix Mango Chutney on a plate with popadoms.

As an accompaniment to Indian dishes - I also love to have a dollop of this on the side of my plate to go with Tandoori chicken, a Biryani, curry or other spicy Indian meal.
As a glaze - loosen the chutney with a little hot water and brush it onto chicken or pork before grilling / cooking on the bbq.
Serve it alongside grilled meats - if not using it as a glaze, you can still serve it alongside grilled meats (chicken and pork work particularly well or try it with grilled tuna) as an accompaniment.
Add a bowl to a cheese platter - add it on your cheese board alongside your favourite cheeses and crackers. I love it with blue cheese, a creamy brie or an aged cheddar.
Add it to your sandwiches - level up your sandwiches with a thin layer of mango chutney. Works well with cheese and ham, chicken, leftover turkey and stuffing, vegetable wraps etc. Also try it with grilled cheese, yum!
Make a dip - whizz it up with some cream cheese for a quick and easy dip for vegetable crudites.
As an ingredient in curry, coronation chicken, or other dishes.