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Mango Currant Chutney

7 (250 ml) jars
Dressings, Dips & Sauces


Dairy Free Gluten Free Low Sodium Vegan Vegetarian

Nutritional Facts Per Serving

0.3 g
15.7 g
0.7 g
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Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 63
  • Fat 0.4 g
    • Saturated   0 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   44 mg
  • Carbohydrate 15.7 g
    • Fibre   0.7 g
    • Sugars  
  • Protein 0.3 g
    • Vitamin A 2 %
    • Vitamin C 10 %
    • Calcium 1 %
    • Iron 3 %


Heat the oil in heavy-bottomed pot over medium heat. Add the onion, bell pepper, ginger and garlic and cook 5 minutes. Add the remaining ingredients and bring to a gentle simmer. Simmer the mixture, stirring often, until thick enough to mound on a spoon, about 35 minutes.

Divide chutney among 7 sterilized 250ml canning jars. (If you have any leftover chutney, keep it in the refrigerator and use it within a week or so.) Wipe rims clean and set the sterilized lids on top. Apply screwbands until fingertip-tight.

Heat-process the jars in boiling water 10 minutes. Cool at room temperature 24 hours. Check the seal; a properly sealed lid will curve downward. Label, date and store jars in a cool, dark place.

Serving Suggestions

This chutney could be served alongside one of the numerous Asian-style entrees you’ll find in our website recipe collection, such as Lamb Curry with Potatoes and Peas, Tandoori Chicken Legs, or Indian-spiced Pink Salmon Barbecued in Foil.

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