Shelina Permalloo's mango chutney

(9 ratings)
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  • Makes: 1 jar

  • Prep time:

  • Cooking time:

  • Costs: Cheap as chips

  • Skill level: Easy peasy

MasterChef winner Shelina Permalloo shows us how to make mango chutney in our special recipe video. Perfect for curries or with cheese, this mango chutney has a spicy kick

Remove the seeds of the chilli if you don't like it too hot!


  • 3 mangos, peeled and chopped into 1inch cubes
  • 1tbsp apple vinegar
  • 50g light muscovado sugar
  • ½ tsp salt
  • 1 clove garlic, grated
  • 1 thumb size piece ginger, peeled and grated
  • 1tsp paprika
  • 1 red birds eye chilli finely chopped 
  • 1 lime freshly squeezed


  1. Place all the ingredients into a heavy pan and simmer over a gentle heat for around 40 minutes, or until the mixture has thickened. Stir occasionally so that the sugar doesn't catch at the bottom of the pan.
  2. Allow to cool and place into sterilised jam jars or an airtight glass container.

Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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  • 5
(9 ratings)

Your comments


That's taking it a bit far, isn't it? Some basic hygene does not equal factory produce.


This is why we end up with factory produced sterile and tasteless everything.

Ruth Summersides

Lovely and delicous recipe, but I cringed watching her cook with her hair flying all over the place, how many long dark hairs in the chutney?

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