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Mango And Pear Chutney

  • Makes 6 cups
Mango And Pear Chutney

Try this chutney as a dip, mixed half and half with sour cream. Serve with crudities. Alternatively serve it on coconut-crumbed John Dory with pan-fried courgettes and banana slices as accompaniments.


  • 1.8 kg (about 4 large ones) sweet ripe mangoes
  • 2 pears, peeled, cored and finely chopped
  • 2 onions, peeled and finely chopped
  • 1 cup raisins
  • 2 cups white vinegar
  • 2 cups demerara sugar
  • 4 cloves garlic, peeled and finely chopped
  • 1 tsp each grated nutmeg, ground ginger and salt


  1. Cut the mangoes down each side of the stone. Slice the flesh into long thin pieces and scoop out of the skins.
  2. Place mango flesh in a saucepan with the pears, onions, raisins, vinegar, sugar, garlic, nutmeg, ginger and salt and stir over a low heat until the sugar has dissolved.
  3. Increase the heat to a gentle simmer and cook about 1 hour until the chutney is thick.
  4. Bottle into hot sterilised jars and seal immediately.

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