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
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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.
J langley says
Excellent! Served them with Jamaican patties. Can’t wait to try more recipes from your site!
Sankalp Packaged Foods says
It’s a delightful Indian condiment that adds a burst of tangy and sweet flavors to any meal.
Imma says
Yeah it is, Thanks for taking the time to comment.
heather m. says
can you use white balsamic vinegar
Imma says
Yes, you can 🙂
Steven says
You a very beautiful and great chef.
Imma says
Thank you so much, Steven! Much Love:)
John Roper says
Made this at the weekend, great recipes works so well, I added extra chilli as I like the heat.
Imma says
Great to hear, yeah you can adjust as per your taste. Stay tuned and enjoy more amazing recipes:)
Granny Pat says
So, so, so good. I used to eat this all by itself with a spoon it was so good. Of course it was better manners to share it and eat it with phoulourie but anyway you want to eat it is good, just don’t miss out on this.
Imma says
Hahaha yeah it happens when you are a sauce lover, I am too:P Thank you so much for sharing your valuable feedback:)
Emilie Phelps says
Is it possible to seal it in a water bath and can it ?
Imma says
I believe it has enough vinegar to safely can it in a water bath. But you might want to use a pressure canner just in case.
Julie says
Love the combination of spices. We had it over fresh mahi mahi, and it was a huge hit! I have a mango tree with about 60 mangoes I need to use. Can this recipe be safely canned in a water bath?
Imma says
I’m so glad you loved it. I am not a canning expert, but from what I read, it should be fine using the water bath method. Experts say 50% vinegar to water is the minimum amount, and that’s what my recipe calls for. But you may want to slightly increase the vinegar to water ratio just to be on the safe side. Please let me know how it goes!
Will Rock says
Using multiple types of vinegar gives the balance of any chutney a nice kick of flavor. Using white vinegar is boring.
I like to mix rice wine, red wine, apple cider and white wine vinegars.
For this chutney recipe I used Rice, White & apple cider vinegars. The flavor explosion is amazing!
Try adding some red pepper flake for a kick of heat, roasted veggies instead of plain cut veggies.
Immaculate Bites says
Thank you for sharing, Will!
John C says
Tried with a combination of half pineapple and half mango. Excellent!
ImmaculateBites says
That sounds Delicious!!! So glad you loved it, John!
Hayley says
White vinegar or apple cider here?
Imma says
Hi, Hayley. You can use either or but I use apple cider vinegar.
Roseline Abraham says
So interesting and enjoyable indeed.
imma africanbites says
Thanks for dropping by, Roseline! 🙂
Kate says
Do you think the finished chutney could be frozen for use during the winter?
ImmaculateBites says
It sure could.
Mariger says
Can you make mango chutney sign green mangos?
imma africanbites says
Hi, Mariger! I haven’t tried using green mangoes for chutney using this recipe. Sweet ones are preferred for this recipe as they complement well with the pineapples.
Dayron says
No, the answer is no, green magos have a completely different flavor from ripe ones (one that won’t complement right into the chutney), also they have no natural sugars in then so here won’t be a flavor contrast in the chutney which is always sought for in these kind of preparations, plus the consistency of green mangos is too hard so they won’t go well or mix well into the chutney, so definitely is no go, also the green color won’t look too well or appealing in the chutney. If you don’t have ripe mangos, you can easily and quickly make them ripe wrapping them on newspaper or magazine sheets, and placing them in a warm spot of your house, they will ripe within 2-3 days according to your house temperature and the degree of initial green of the mangos.
ImmaculateBites says
Well said, Dayron. Thank you for sharing!
Chloe says
I made this chutney and it was delicious, quick question, how long will it keep, in the fridge in air right jar?
Thanks!
ImmaculateBites says
About a week or two.
Cheryl Madrinich says
I will be trying soon.
Can you use frozen mangos.
imma africanbites says
Yes, you can use frozen, canned, or fresh.