with Hilary Cacchio (Arles sur Tech)

Fresh Mango and Chilli Chutney

This is by far my favourite chutney.  I always have a jar in my fridge and I have clients that ask me to check that I’ve packed jars for their fridges too!

This chutney is ‘fresh’ in the sense that it isn’t cooked long enough to loose its vibrant colours and zesty flavours.  I suggest using a wide shallow pan which will ensure that the chutney will cook quicker and more evenly.  Add as much chilli as you like and include the seeds, if you like a fiery chutney.  This is a chutney which can be made all year round.

It is particularly good in a sandwich with Wenslydale cheese; where the impact of the saltiness and the sweetness is heaven.  It is also very tasty in a turkey or ham sandwich and for the perfect post Christmas supper make some Malted Wheat & Rye Sourdough (October 2014 Blog) the combination of the chutney, turkey and fresh bread  is sublime.  Make it now and it will keep to the Festive season.


  • 1.6kg Ripe Mangoes, stoned, peeled and cut flesh into small cubes,
  • 4 large Cloves Garlic, peeled and crushed to a puree with some of the salt
  • 11g Malden Salt
  • 350ml Rice Vinegar
  • 4 Red Chillies (Jalapeno, Cayenne or similar medium hot) seeded and finely chopped
  • ½ tsp Turmeric
  • 2” piece (60g) Fresh Ginger, finely grated onto a piece of kitchen roll
  • 250g Sugar

Put the chopped mango, garlic/salt mixture, vinegar, chilli and turmeric into a medium sized stainless or non stick pan.
Bundle the ginger in the kitchen roll and tightly squeeze out the juice into the pan with the other ingredients.
Bring to a simmer whilst stirring occasionally until the fruit is cooked through and a few pieces have started to break up; this shouldn’t take longer than 30 minutes.
Stir in the sugar, and when it has dissolved bring the chutney back to a simmer and cook over a low heat for a further 10 minutes.
Cool the chutney slightly and store it in jars in the fridge for a week to mature before using; this will allow the flavours to develop.
The chutney should be stored in the fridge and it will keep for several months.


This recipe is taken from Hilary’s book, ‘Sourdough Suppers’, available from Amazon.fr, ebay.fr or by email at hilaryjj@btinternet.com

Visit Hilary’s blog for a slightly more modern take on Catalan recipes.


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