Home Burger Sauce Recipes Sweet Mango Chutney Recipe

Sweet Mango Chutney Recipe

by Jennifer McDonald
Sweet Mango Chutney Recipe

When I was growing up, my family ordered Indian food almost every weekend. I would always insist on ordering a tray of mixed pickles to get the mango chutney. I adored the spicy but sweet fruity blend piled on top of a crunchy poppadom. I would scoop up every last drop of the mango chutney, scraping out the little tub and savouring every last bite.

I’d never thought of creating a mango chutney recipe for my burgers until recently. I’ve bought it from the supermarket now and again, but it’s usually far too sickly. So instead, my in-laws recently bought us a massive crate of Kesar mangoes. My husband’s family tells me they’re not as good as Pakistani mangoes, but I don’t think my mango taste buds are pretty as refined as theirs.

Sweet Mango Chutney Recipe

Sweet Mango Chutney Recipe

Jennifer McDonaldJennifer McDonald
A delicately spiced, my mango chutney is perfect for eating with poppadoms, but this time, I used it for my burgers to give them a unique flavour.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Indian
Servings 4 people
Calories 226 kcal


  • 300 grams mango pulp
  • 100 ml white wine vinegar
  • 150 grams sugar granulated
  • ¼ teaspoon chilli powder
  • ½ teaspoon ginger paste
  • ½ teaspoon black pepper freshly ground
  • ¼ teaspoon saffron
  • 2 medium green cardamom pods


  • Add the mangos to a heavy-bottomed pan over low heat. Add the sugar, stirring continuously until there are no more granules. When the sugar has melted, increase the heat until the mixture is at a gentle boil.
  • Add all the spices and the white wine vinegar. Mix well. Maintain the mixture at a gentle boil – when the mixture is stirred, the base of the pan should be clean. Add a small amount of water if the mixture gets too thick.
  • Allow cooking for around 5 minutes until the chutney is at your preferred consistency. Add more water if needed. Allow to cool, and then discard the cardamom husks. Ladle into a clean jar and refrigerate.


Calories: 226kcalCarbohydrates: 56gProtein: 1gFat: 1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.02gMonounsaturated Fat: 0.01gSodium: 22mgPotassium: 28mgFiber: 1gSugar: 53gVitamin A: 1838IUVitamin C: 11mgCalcium: 15mgIron: 10mg
Have you tried this recipe?Let us know what you think!

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