Supersprout’s Black Mango Chutney Recipe

supersprouts black mango

Recipe for Supersprout’s Black Mango Chutney sent in by: Ann Clarke

This wonderful recipe was originally put on the forums by Supersprout, who unfortunately passed away some time ago. A lovely lady who was thought a lot of by so many people on our forums and elsewhere of course.

Ingredients for Supersprout’s Black Mango Chutney

  • 3 kg green tomatoes
  • 8 oz (250g) dried dates
  • 8 oz (250g) raisins
  • Just under 1 pint white wine or cider vinegar (400-500ml)
  • 16 bay leaves
  • 4 tsp red pepper (chilli powder)
  • 4 tsp ground cinnamon
  • 4 tsp ground ginger
  • 2 tsp ground cloves
  • 2 tsp ground nutmeg or mace
  • 1 tsp crushed peppercorns
  • 1 tsp crushed brown cardamom seed
  • 4 tsp whole black cumin seed (kala zeera)
  • 2 tbs salt
  • 4 tbs fresh lime or lemon juice
  • 2 lb (1kg) sugar


  • 4 oz (125g) shelled pistachio nuts
  • 8 oz (250g) toasted almonds

Method for Supersprout’s Black Mango Chutney

  1. Cook the green tomatoes briefly: in a pressure cooker, bring to H and let pressure drop naturally. Or boil and let cool.
  2. Sieve the pulp or put it through a passata machine. Gently simmer to reduce the pulp to 2 litres (reduce volume by approx. 1/3) in a stainless steel pan. (I do this the day before, and the rest the following day)
  3. Simmer dates and raisins in vinegar until soft. Add them to the reduced green tomato pulp in the pan.
  4. Simmer slowly for about an hour until all ingredients are soft, stirring now and then to prevent sticking. Take off the heat and blend for a smooth chutney (hand blender is easiest).
  5. Add salt, sugar, bay leaves, and spices. Simmer for another hour or two until it becomes a thick puree.
  6. Add the lime or lemon juice (and nuts, if you wish). Simmer gently for another hour or so until desired thickness is reached. Remove from heat and pour into sterilised jars.

Yields approx 8lb/4 kg or 4 litres of ‘mango like’ chutney.

This chutney, kept in properly sterilized and sealed jars, should keep for a year in a cool dark place. Once opened, keep in the fridge and try to use within 4 weeks.

General Chutney Making Information

Chutneys - How to Make Chutney

Chutneys - How to Make Chutney

Chutneys originated in India – the name derived from the Hindu word chatni . They then came back to Britain with explorers where they were a hit and are now a very popular preserve all over the world. The scope of chutneys is endless and t...

Preserving Jars, Labels and Covers

Preserving Jars, Labels and Covers

Store, preserve, label and cover your home grown fruit and vegetables with this extensive range of products. You've made it so it is only fair to show it off at its best!
Jam and Preserve Making Equipment

Jam and Preserve Making Equipment

All the equipment you need to easily make your own jams, chutneys and preserves. Say goodbye to mass-produced supermarket jams and preserves and start producing your own unique accompaniments to meals using your own produce.

Posted in Vegetable Recipes, Vegetarian Recipes, Chutneys, All Recipes, Tomatoes
2 comments on “Supersprout’s Black Mango Chutney Recipe
  1. My partner suddenly mentioned, he loved Mango Chutney (The only one out of dozens Iv’e not made yet!)
    I was hoping this was it, yet I cannot see MANGO in the ingredients?? ( or is it me ?)
    Is there someone out there who has made a ” sweetish” MANGO chutney that I can make ?
    (I can add my own blend of spices that we like)
    Thank you & I love this web site !!

  2. Val says:

    There are two Mango Chutney recipes in the Easy Jams, Chutneys and Preserves book – Pages 117 and 118. This is a mango style chutney – a chutney that tastes similar

Leave a Comment Here on Supersprout’s Black Mango Chutney Recipe

Your email address will not be published. Required fields are marked *