Gooseberry Mango chutney ®

My original recipe. Mango chutney with gooseberry. Blessed and completely without vinegar. Instead of vinegar I used gooseberries. Unbelievable taste and flavor!

Preparation time 10 minutes .. Cooking 40 minutes .. Durability 6-9 months


  • 1 big mango, in chunks
  • 500 g gooseberries
  • 4 tbsp dark kandij sugar
  • 6 tbsp Maple syrup
  • 5 tbsp honey
  • 2,5 tsp dark mustard seeds
  • 12 of curry leaves
  • 1 broken stick of cinnamon
  • 6 whole cloves
  • 4 kardemom pods
  • 1,5 tsp salt
  • 1 tsp curcuma powder
  • 2 tsp basil cream
  • 1/2 tsp ground black pepper


Prepare the mango. Peel it and cut into thick cheeks, removing as much flesh as you can from the pit. Discard the pit. Do your best to cut the mango into 1-inch chunks. Transfer to a bowl and dump in the turmeric and salt. Set the stove.

Put the oil in a saucepan. Turn the burner to medium-high heat, then add the mustard seeds, cardamom, cloves, curry leaves, and cinnamon. Cook, stirring occasionally until the seeds pop, 1 to 2 minutes.

Add first the gooseberries, let cook for about 5 minutes and add the mango. Stir to combine well. If you peeled the mango, cook for 2 to 3 minutes to develop the flavor, before adding the sugar, honing, maple syrup, basil cream and black pepper.

Let the fruits simmer until reducing the liauid till 1/2. Turn off the heat and leave uncovered to cool completely and concentrate in flavor. Use or transfer to an airtight container. Store in the refrigerate and return to room temperature before eating.

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