Jamie Oliver Mango Chutney

This Jamie Oliver mango chutney comes from Jamie Magazine: chunky fresh mango simmered with vinegar, sugar, ginger, garlic, chilli and toasted spices. The recipe was developed by Charlie Clapp, takes 1 hour 15 minutes, and keeps for up to 6 months in sterilised jars.

Its introduction promises a chutney as good as anything from your local Indian restaurant, with generous chunks of juicy mango rather than a smooth jam. It’s built to go with curries, cold ham, chicken or game, and it’s great in a cheese sandwich.

The spice is where it gets its depth. Whole cumin, coriander and cardamom seeds are toasted until fragrant, then crushed with chilli powder, while the nigella seeds go in whole for little bursts of peppery flavour.

Jamie Oliver Mango Chutney

Recipe by Pinch Perfect

5.0 from 1 vote

Course: SidesCuisine: BritishDifficulty: Easy

Servings

8-12

servings

Prep time

20

minutes

Cooking time

55

minutes

Calories

28

kcal

Total time

1

hour 

15

minutes

A make-and-keep preserve from Jamie Magazine: firm-ripe mango cooked down with toasted cumin, coriander and cardamom, fiery ginger and nigella seeds. It keeps for months in sterilised jars.

Ingredients

• 2kg mangoes (firm, but ripe)

• 8 cardamom pods

• 2 cloves of garlic

• 1 fresh red chilli

• 500ml white wine vinegar

• 400g granulated sugar

• 1 teaspoon cumin seeds

• 1 teaspoon coriander seeds

• 1 teaspoon chilli powder

• 2 teaspoons nigella seeds

• 8cm piece of ginger

• 2 teaspoons sea salt (from the method)

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Directions

• Prep the mango: Peel, stone and roughly chop the mangoes, then set aside.
• Prep the aromatics: Remove the seeds from the cardamom pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
• Reduce the vinegar: Put the vinegar and sugar in a large pan over a medium heat, stirring until the sugar dissolves. Bring to the boil and reduce by a couple of centimetres.
• Toast and crush the spices: Gently toast the cumin, coriander and cardamom seeds until aromatic, then crush them with the chilli powder in a pestle and mortar. Add to the vinegar pan with the chopped mango, nigella seeds and 2 teaspoons of sea salt.
• Simmer: Finely grate in the ginger, add the garlic and bring to the boil. Reduce the heat and simmer for 45 minutes to 1 hour, until thick and syrupy, adding the chopped chilli for the last 10 minutes.
• Jar: Divide among sterilised jars, seal, and keep for up to 6 months.

FAQs

Why do the mangoes need to be firm but ripe?

The chunks simmer for up to an hour, so they need enough structure to hold their shape. Firm-ripe mango softens but stays in pieces, giving you the chunky texture the recipe is known for.

Very soft, overripe mango collapses into something closer to jam. Underripe fruit, on the other hand, tastes sharp and starchy and lacks the sweet perfume that makes the chutney worth making.

How do I know when it’s ready?

The recipe’s cue is a thick, syrupy consistency after 45 minutes to an hour. Our tip: drag a spoon across the bottom of the pan, and if it leaves a clear trail that slowly fills in, it’s done.

Remember it thickens further as it cools in the jars. If you take it too far on the hob, it can set much stiffer than you’d like, so err on the slightly looser side.

How should I sterilise the jars?

The recipe says to use sterilised jars but doesn’t explain how. A common home method is to wash jars and lids in hot soapy water, rinse well, then dry the jars completely in a low oven.

Our advice is to fill the jars while both they and the chutney are still hot, then seal straight away. Stored that way, the recipe says it keeps for up to 6 months. Once opened, keep it in the fridge.

Can I make it milder or hotter?

There are three sources of heat: the fresh chilli, the chilli powder and 8cm of ginger. For a milder chutney, our suggestion is to deseed the fresh chilli and halve the chilli powder.

Keep the ginger, though, because it’s the “fiery ginger” in the recipe’s name and gives warmth rather than burn. For more heat, leave the chilli seeds in or add a second chilli in those last 10 minutes.

What should I serve it with?

Curry is the obvious partner, and it’s lovely alongside vibrant sweet potato curry. The recipe also suggests game, so a spoonful beside Jamie’s roast venison works well.

For the cheese sandwich it recommends, use good, soft bread like old-fashioned sandwich loaf with a sharp Cheddar. There are more ideas on the Jamie Oliver recipes page.