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Mango & Ginger Chilli Chutney

Great with Indian meals, this is an absolute classic recipe with a chilli twist.  It is also great with cheese dishes and  spicy wedges.

Ingredients : 

  • 1kg Mangoes (peeled, halved and destoned)
  • 500g Cooking Apples
  • 200g Brown Sugar
  • 1 onion
  • 300ml Cider Vinegar
  • 1 Garlic clove (optional) 
  • 1/2 tsp salt
  • 4 fresh chillies  (any variety is fine depending on the heat you want - we've used Fresnos right up to Dorset Nagas and they all work fine in this recipe)
  • 2 tsp Ground Ginger


 Preparation  :

1) Cut the mango into chunks and place in a bowl. Sprinkle the salt over and leave.
2) Remove the skin of the apple and decore. Cut the flesh into chunks. Crush and chop the garlic. Dice the chillies finely.
3) Pour the vinegar and sugar into a preserving pan. Heat gently, stirring until sugar has dissolved.
4) Add the onion, mangoes, apples, chilli, ginger and bring to the boil, then simmer for an hour until the mixture is a thick consistency.
5) Pour into warm, sterilised jars and seal.

We recommend leaving for 2 weeks before eating. This gives the flavours time to mature.


** If you want a smoother consistency. At the end of point 4, tip the mixture into a blender and blitz for 10-15 seconds.