Mango & Kiwi Fruit Chutney

I’ve been making this chutney for many, many years, and it’s always really popular with  family and friends.

A month or two ago I was preparing for a class, Preserving the Produce of Spring, and was lucky enough to pick up a tray of beautiful mangoes for a really good price.  This provided me the perfect opportunity to introduce those attending the class, to this delicious chutney recipe.   Fortunately there were plenty of mangos and I was also able to cook up a batch or two to stock our larder for the next twelve months.  This chutney is a key ingredient for a quick easy meal that I find myself making on a regular basis, so am really happy to have a good supply on hand again.

You will be surprised at how easy this chutney is to make!

Mango & Kiwi Fruit Chutney

This chutney is a little different to most chutneys, in that it retains a beautiful colour and is not loaded with spices etc.

Category: Chutney, Preserves
Style: Australian
Keyword: Chillies, Chutney, Kiwi Fruit, Mango
Quantity: 1.5 litres
Author: sbaskitchen
  • 1.5 kg mango (4 - 6 large mangoes, depending on size)
  • 320 g kiwi fruit (3-4 kiwi fruit)
  • 1 - 2 large red chillies (depending on taste), seeded and finely chopped
  • 15 g grated fresh ginger, finely grated
  • 2 large cloves garlic, peeled and finely chopped
  • 1 tbsp sea salt (refer notes)
  • 2 cups white vinegar
  • 2 cups sugar
  1. Peel, stone and chop mangoes, peel and dice kiwi fruit into 1 cm dice.
  2. Combine mangoes, kiwi fruit, chillies, ginger and garlic. Sprinkle with salt, cover and allow to stand overnight.
  3. The following day, drain off any excess liquid.
  4. Combine vinegar and sugar in a large saucepan or boiler, bring to the boil and simmer 5 minutes.
  5. Add all remaining ingredients.
  6. Simmer 1 - 1 1/2 hours or until mango is tender and chutney is a good consistency.
  7. Pour into warm, sterilised jars and seal.
  8. When cool, label and date.
  9. Store in a cool, dark place.
  • I like to make this chutney when I can purchase trays of mangoes, in season, when they are inexpensive.
  • When choosing your salt, choose a good quality salt such as sea salt, rock salt or kosher salt. Always check to ensure that there are no additives such as thickeners and iodine.
  • Try not to overcook the chutney, it should retain the beautiful colours of the mango, kiwi fruit and have the little red specs of chilli showing through.
  • Serving Suggestions:
    • Great served with a good strong cheddar, chicken, ham or pork.
    • Mix with mayonnaise to make a delicious dressing for salad or sauce for praawns.
    • A key ingredient for my 'Chicken and Mango Chutney Curry'.
  • Adapted from a recipe in Jams, Pickles and Chutneys, The Family Circle


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Until next time

Happy preserving and

Bon appétit!








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