Name: Julie Goodwin’s curried mango chutney
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 1 kilogram mango flesh – ripe, fragrant mangoes – roughly chopped; 3 tablespoon olive oil; 1 teaspoon sambal oelek/ crushed chillies; 1/4 cup fresh ginger, minced; 1 clove garlic, crushed; 1 brown onion, diced; 1/2 red capsicum, diced; 200 millilitre white wine vinegar; 150 millilitre pineapple juice; 3/4 cup brown sugar; 2 tablespoon curry powder; 1/3 cup raisins

Julie Goodwin’s curried mango chutney

Perfect on sandwiches, or as part of a cheese platter or ploughman’s lunch.

currried mango chutney in jars decorated with ribbon

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Makes 4 cups

Prep

Cook

35M

Total

40M

Making a batch of this curried mango chutney is an annual tradition in Julie’s house. The requests from friends and family start in November! You could serve this as a condiment alongside ham at Christmas.

Ingredients

1 kilogram mango flesh – ripe, fragrant mangoes – roughly chopped

3 tablespoon olive oil

1 teaspoon sambal oelek/ crushed chillies

1/4 cup fresh ginger, minced

1 clove garlic, crushed

1 brown onion, diced

1/2 red capsicum, diced

200 millilitre white wine vinegar

150 millilitre pineapple juice

3/4 cup brown sugar

2 tablespoon curry powder

1/3 cup raisins

Method

Place crushed chillies in a chefs pan with olive oil over medium heat.

Stir for a minute until fragrant. Add ginger, garlic, onion and capsicum and sauté for 3 minutes.

Add the mango and turn off the heat.Meanwhile, combine pineapple juice, vinegar, sugar and curry powder.

Mix well and add to the pan along with the raisins.

Bring the mixture to the boil. Reduce to a simmer and reduce for around half an hour or until required consistency is reached.

Decant into your sterilised jars.

How to sterilise jars

There’s no need for special equipment to sterilise jars. Simply place clean jars on a tray in a 100°C oven while you make the chutney, and fill and cap them while the jars and the chutney are both still hot. Or follow this helpful guide.

This recipe was first published online in 2015, with a new image added in 2025.

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Julie Goodwin

The inaugural winner of MasterChef Australia, Julie Goodwin has re-joined The Australian Women's Weekly as a monthly columnist, sharing her family favourite recipes. One of Australia's most well known home cooks, Julie released her memoir Your Time Starts Now in 2024. She previously wrote recipes for The Weekly for nearly decade.

Ingredients

Method

How to sterilise jars

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