Tick of Yum

Providing hints and tips on using your Thermy, suggestions and recipes - from a very happyily Thermomixed South Australian couple

Our Ticks of Yum

Mango Chutney

Posted by Bee & John on January 25, 2014 at 8:45 AM

I was "talking" to Sue from the https://www.facebook.com/pages/Thelma-and-Souise/255867974437307" target="_blank" rel="nofollow">Thelma and Souise facebook page - inverted comments because it was via messages lol - and she mentioned Mango Chutney.  Now I love Mangos, but John, in one of his very few incomprehensible negatives, doesn't.  But... He DOES love his chutneys.... which I don't.  So, after Sue's comment I thought that Mango Chutney would be JUST the thing to suit both of us!  

So I went in search of a recipe.  I found one tha I liked the sound of and (importantly) I had all the ingredients, so I tried it.  I have the converted recipe below.  It is really lovely - surprisingly chunks considering the soft nature of Mangoes.  We're having some with our Australia Day BBQ on Monday, that's for sure! This recipe is easy, although the chilling aspect means it'll take a while before you have it to eat, it is worth it. And yes, John does love it!

The original recipe is from here.... http://www.food.com/recipe/moms-mango-chutney-92982

The amount it calls for is too much for our Thermomix bowls and halving it means you are cooking only a small amount at once.  I have cut it down by 3/4's so it is suitable.  Double the recipe with no problems if you don't mind cooking two lots in succession.

Mango Chutney



  • Zest of one lime - use a potato peeler
  • 10g ginger
  • 3 medium mangoes, or 2 very large ones  Chop all the flesh off, leave the skin on.  No need to chop into pieces.
  • 100g apple quarters.  Leave peel on, but core
  • 180g of onions.  If medium onions, halved.  If large onions, quartered
  • 80g of sultanas, or raisons, or cranberries, or currants
  • 220g of vinegar.  
  • 90g of sugar
  • Juice of one juicy lime, or 2 drier ones
  • 2 tablespoons lime juice
  • 1 teaspoon celery seeds (you could just add a few more mustard seeds if you don't have these)
  • 1 tablespoon mustard seeds
  • 1/2 teasopoon salt
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • put the lime zest and the ginger into the thermomix bowl.  Chop on speed 7 for 7 seconds.  Check that the zest has been chopped fine.  If not, scrape and chop again.
  • add the onion, apple and mango pieces.
  • Chop of speed 4 for 8 seconds 
  • add the rest of the ingredients - mix on revers speed 3 for 10 seconds
  • Either leave in the TM bowl and put in the fridge until it is well chilled (overnight best) or put into a container.
  • After chilling, cook for 45 minutes on 100oC, speed 2 MC in place.  Then on Varoma for 10-15 minutes, MC off and simmer basket on the top of the bowl to reduce splatter.  Cook on varoma only as long as it needs to get to the consistency you prefer.  If it is less or more... that is the seasonal variance of the ingredients - just adjust slightly.

The recipe claims this is only good in the fridge for a week but can be frozen for 6 months.  I suspect that the short fridge time is the lower vinegar and sugar component compared to other recipes I saw.  Just freeze in single use containers (ie: only as big as you would use in a single use) or vacuum seal in small jars.

Enjoy :-)


Categories: Easy Specialties, Sauces