• Recipe by
  • Prep time
    15-20 minutes
  • Cook Time
    45-60 minutes
  • Serves

Equipment: Milo Mini Dutch Oven.


3 large mangoes, peeled and roughly chopped into bite sized cubes

1 large red chilli, thinly sliced on an angle

1 medium sized yellow onion, sliced or chopped

The peel from one lemon (use a carrot peeler)

2 tablespoons of nigella (kalonji) seeds

1 heaping tablespoon of good quality turmeric

½ cup of packed brown sugar

A drizzle of oil

A splash of hot water


Begin by toasting the nigella seeds in your Kana Dutch Oven on a medium/high heat.

After 30-60 seconds, once the seeds become fragrant, add a splash of oli, the onions and chilli slices and sauté for a few minutes.

Add the mango, lemon peel, turmeric, brown sugar and a splash of hot water and stir very well.

Lower the heat to a low simmer and cook for 45 minutes to an hour. As the chutney cooks, it’ll get darker and more caramelized. Be sure to stir frequently so that the fruit doesn’t stick to the bottom of the pot.

Midway through, using a large wooden spoon – or even better, a potato masher—push down and crush the mango chunks to help the natural sugars to escape. This will help the chutney to get thicker and sweeter.

After about an hour, remove the Dutch oven from heat and give everything another good stir. Once the chutney is fully cooled down, you can decant into glass jars.

Store in the fridge and enjoy for up to 3 weeks!

Mango Chutney

Cooking a delicious meal is not im-pot-ssible when you use the right cookware.

Shop cookware
Melanie Hadida