Cornersmith Mango Chutney


Mango Chutney | Harris Farm Markets

Mango Chutney | Harris Farm Markets

Mango Chutney | Harris Farm Markets This mango chutney is summer in a jar! Fruity fresh and spiced, it works well as a glaze, pairs perfectly with lamb, seafood, grilled zucchini, on a cheese plate or for when you need to take your grilled cheese to the next level.


  • 1.8 kg whole mangoes – you’ll need 1 kg sliced mango.

  • 1 brown onion

  • 1 red onion

  • 1/3 cup oil

  • 300 ml apple cider vinegar

  • ½ cup sugar

  • 1.5 teaspoon salt

  • 1 teaspoon yellow mustard

  • 1 teaspoon brown mustard

  • 1 teaspoon ground coriander

  • 1 teaspoon ground ginger

  • ½ teaspoon chilli

  • ¼ teaspoon cayenne


  1. Cut mangoes into 3cm cubes and set aside the stones and peel. (you can either throw in the compost of make our mango skin syrup!) Thinly slice onions. Measure out spices and set aside.

  2. Heat the oil in a large pot and add onions, sauteing with salt until soft and collapsed, about 10 minutes. Add in spices and stir until fragrant, then add in mango pieces and mix well. Add in vinegar and sugar and stir to dissolve.

  3. Cover over a low to medium heat, stirring regularly to make sure the chutney isn’t sticking. Cook for up to an hour or until the chutney is glossy and thick with no puddles of liquid on the surface.

  4. Taste, and add more salt or chilli if needed. N.B: you can store this in clean jars or a container in the fridge for up to 2 months.


Makes 4 x 300ml jars

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Ingredients for Cornersmith Mango Chutney

Onion Brown Each

$1.00 ea