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Peach and mango chutney recipe

Have you ever tried making your own chutney? It may sound a little daunting, but this recipe from Larder Love is incredibly easy.

It takes less than an hour, and the ingredients list is pretty short and sweet too.

Full of incredible flavours, this peach and mango one has a lovely kick, making it perfect for summer BBQs and even tasty cheeseboards.

Nutritional content

Prep time: 1 hour


500g of fruit - around 1 mango and 2 peaches

2 chillies, finely sliced lengthways, into long strands

1 tbsp ginger, finely chopped

1/2 tsp coriander seeds

125ml apple cider vinegar

100g sugar


  1. Prep the mango - peel, remove the stone, and chop the flesh.

  2. Prep the peaches. Plunge them into boiling water for 30 seconds, then run them under the cold tap - this makes them much easier to peel. Then, remove the stones and chop the flesh.

  3. Take a heavy based pan and put it over a medium heat. Then add the fruit, chilli, ginger, coriander seeds, apple cider vinegar and sugar.

  4. Stir until the sugar has dissolved. Then, increase the temperature a little until the mixture is boiling.

  5. When it starts boiling, lower the heat again until it’s just simmering.

  6. Simmer for 45 minutes. The chutney is ready when you can drag a wooden spoon through it, and it’ll leave a clear path to the bottom of the pan.

  7. Remove from the heat, then ladle into a sterilised jar and secure the lid.


To store: Keep this chutney in a cool, dark cupboard. Once opened, store it in the fridge and use it within one month.


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