Mango Chutney – Sweet, savory and tangy, this mango chutney is an exciting addition to any meal! The fresh and fruity mango flavor marries perfectly with tangy vinegar and spicy jalapeno. Bursting with flavor and texture, this chutney is an excellent complement to tons of main dishes and appetizers!
Hands up if you love mangoes! I’m definitely raising both hands right now! I grew up plucking sweet, ripe, juicy mangoes right off the tree, and mango season was always my favorite time of year.
They work well in so many recipes with their vibrant color and juicy deliciousness! This mango chutney recipe is right up there with all my faves because it’s super simple. Just a couple of easy steps, and it’s ready for the table. Plus, its versatility gives an extra flavor boost to everything from roast chicken to tortilla chips! So when I’m looking for something easy, fun, and exciting for weeknight meals, this is it!
Content…What Is It? |
What Is Mango Chutney?
Chutney is a condiment similar to relish or jam that can be used as a spread, a dip, or an accompaniment to main dishes. They come in many flavors but tend toward sweet, savory, and tangy because of the vinegar. Mango chutney is both sweet and savory, thanks to the combination of mangoes, vinegar, and spices.
Recipe Ingredients
- Mangoes – The star of the show, mangoes give the chutney its sweet, fruity flavor. Champagne mangoes are great for this recipe because they’re super sweet and tender.
- Veggies – Fresh minced garlic and onions add zest and flavor, while jalapenos give it a spicy kick. Bell pepper provides a pleasant texture and color.
- Spices – Ginger, coriander, cardamom, cinnamon, and cloves lend rich, earthy flavors to your chutney. A dash of nutmeg also adds more flavor.
- Sugar – You can use granulated sugar, brown sugar, or coconut sugar. Or you could leave it out if you’re on a paleo diet.
- Vinegar – The acidity balances the mango’s sweetness. Vinegar is also an excellent natural preservative, extending the fridge life of your chutney.
How to Make Mango Chutney
Just 3 Easy Steps
- Mix Ingredients – Combine mangoes, ginger, garlic, onions, jalapenos, bell pepper, ginger, and spices in a large stainless steel saucepan. Then add sugar, vinegar, and water. (Photos 1-2)
- Simmer – Bring to a boil, then cook, uncovered, for 20 minutes or more, until tender and the sauce thickens. (Photo 3)
- Cool – Remove from heat, let cool, refrigerate, and start using. (Photo 4)
Recipe Variations
- If it isn’t mango season, you can make this chutney with peaches or pineapples for equally delicious variations!
- Apple cider vinegar is a fantastic substitute for white vinegar if you want a fruitier flavor. Or use lemon juice for a citrus burst.
- A handful of raisins make an excellent addition to the chutney for extra texture and sweetness.
Tips and Tricks
- Make sure to use a non-reactive pot (not aluminum) when making the recipe for mango chutney, as the acids in the mixture will react with the saucepan, giving your chutney a slightly metallic taste.
- You can serve this chutney as soon as you make it, but the flavors meld beautifully after sitting for a few hours. Chill it in the fridge for six hours or overnight so the flavors can get the party started.
- Pureeing your chutney in a blender creates a smooth, sauce-like consistency. It makes a yummy hot sauce for chicken wings or a great sandwich topping! 😊
Make-Ahead Instructions
Having ready-made condiments on hand is a real time-saver! You can certainly make mango chutney ahead of time and store it in the fridge for about 3 weeks.
Storage Instructions
This versatile chutney freezes beautifully. Cool it after cooking and store it in small freezer bags or containers. It will keep for about 6 months in the freezer.
FAQs
Yes, you can! If it isn’t mango season, canned mangoes are a good option. Drain the syrup before adding the mangoes, and taste as you go. You may need to adjust the acidity to balance the sweetness of the canned mangoes.
Green mangoes can be used in mango chutney, as well! But you may need to add sugar to balance the tartness.
Chutneys are vinegar-based, usually cooked, and have a ton of spices. Sometimes they’re called jam or relishes. Salsas are typically made with fresh vegetables, fruits, and herbs and are more likely to be raw. But some salsas are cooked, too. And, of course, they can include vinegar and lots of spices.
What to Serve With Mango Chutney
Mango chutney recipes are fantastically versatile! Serve it as an accompaniment for pork neck bones, chicken kabobs, or jerk shrimp to make your meal unforgettable. Or spread it on a pulled pork sandwich for an exotic twist!
More Delicious Sauces and Spreads to Try
- Roasted Red Pepper Sauce
- Chimichurri
- Restaurant-Style Salsa
- Peri-Peri Sauce
- Easy Homemade Guacamole
- Mango Salsa
Conclusion
Sweet, spicy, tangy, and fruity, mango chutney is an exciting condiment that livens up any meal! What do you like to serve your chutney with? Drop me a comment and let me know!
This blog post was originally published in July 2018 and has been updated with additional tips and new photos.
Mango Chutney
Ingredients
- 2-3 large mangoes, peeled and chopped (or 2-3 cups of pineapple chunks)
- ½ teaspoon garlic, minced
- ½ cup onions, chopped
- 1 medium jalapenos pepper, diced
- ⅓ red bell pepper, diced
- 1 teaspoon fresh ginger, finely minced
- ½ teaspoon ground coriander
- ¼-½ teaspoon ground cardamom
- ¼ teaspoon ground cinnamon (or nutmeg)
- ¼ teaspoon ground cloves
- ½ cup granulated sugar, (brown sugar, coconut sugar, or a combination)
- ½ cup vinegar
- ½ cup water
- Salt to taste (optional)
Instructions
- Combine mangoes, ginger, garlic, onions, jalapenos, bell pepper, ginger, and spices in a large stainless steel saucepan. Then add sugar, vinegar, and water.
- Bring to a boil, then cook, uncovered, for 20 minutes or more, until tender and the sauce thickens.
- Remove from heat, let cool, refrigerate, and start using. (It should last a month or more covered in the fridge.
Tips & Notes:
- Make sure to use a non-reactive pot (not aluminum) when making the recipe for mango chutney, as the acids in the mixture will react with the saucepan, giving your chutney a slightly metallic taste.
- You can serve this chutney as soon as you make it, but the flavors meld beautifully after sitting for a few hours. Chill it in the fridge for six hours or overnight so the flavors can get the party started.
- Pureeing your chutney in a blender creates a smooth, sauce-like consistency. It makes a yummy hot sauce for chicken wings or a great sandwich topping!
- Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Jill K says
Easy to make. Will use again. Thank you.
Imma says
My pleasure, Jill!