Mango and Passionfruit Chutney

Hello! This recipe came about because I had two over-ripe mangoes in the fridge plus a bottle of passionfruit pulp I’d forgotten about! I didn’t dare make my usual spicy (and sooo tasty) mango chutney so I opted for a mild and fragrant chutney gently flavoured with makrut leaves.

When I was younger, I used to like to make simple recipes complex by adding different ingredients to tweak with taste profiles. But in my fairly advanced years, I’ve recently really enjoyed very simple recipes — subtracting, rather than adding ingredients. My favourite recipes tend to happen because of necessity and because I need to clear out my modestly sized fridge. So yay to cooking the practical home cook way!

Note: Being a practical non-pro home-cook, I tend to eyeball everything first before I figure out measurements so adjust your seasonings accordingly.

Second Note: This recipe has no vinegar. The passionfruit has its own acidity that’s more than enough. Still! Don’t store this forever — should be consumed within a week or so.


  • Flesh of two ripe mangoes
  • 1 1/2 cups or so of passionfruit pulp
  • 1/2 a yellow onion, diced
  • 2 red shallots, minced
  • 2 cloves garlic, minced
  • 2 medium slices ginger, minced.
  • 2 makrut leaves, very thinly sliced.
  • 1/2 a green chilli, very thinly sliced.
  • a teaspoon of mixed fennel, fenugreek and black mustard seeds
  • 1/2 tablespoon cumin powder
  • oil (I use corn oil because it’s one of the least carcinogenic oils out there)
  • salt to taste
  • soft brown sugar to taste (about 2-3 teaspoons for me as I don’t like it overpoweringly sweet)


  1. Heat oil in wok.
  2. When it is lightly simmering, add the mixed spice mixture (fennel, fenugreek, mustard).
  3. When this pops, add onions, garlic, shallot, ginger, green chillis and makrut leaves (yes, all at once).
  4. Stir gently until fragrant.
  5. Drop in the mango flesh and then the passionfruit pulp. Stir so that it is nicely incorporated with the aromatics.
  6. Season with salt, soft brown sugar and cumin powder.
  7. Let it bubble until it reaches chutney consistency. Keep stirring.
  8. When it is cooked, let it cool, and then store in a jar.

I ate this with basmati rice, leftover thakkali pal curry, long beans curry, eggplant curry (all very mild, made the way my beloved late granny used to make `em. Yummy!), and freshly made fish cutlets flavoured with makrut leaves. Heaven!