This spicy mango chutney is a delicious way to enjoy fresh mangoes. Grated mangos cooked in a sugar syrup made with chilly and spices bursting with fresh flavor. Perfect to use as a sandwich spread, over that perfect roast, or just on its own over toast.
Table of Content
What is chutney?
For thousands of years, cooks have prepared chutneys by mixing fruits and vegetables with different spices. So, chutney is a condiment made from fruit, vinegar, sugar, and spices.
Why make this chutney
- When you have chutney or preserves in the house, it's easy to turn out delicious and creative meals. This recipe is colorful, flavorful, and not overly sweet.
- This chutney is similar to making jam but with much less sugar and lots of added warm spices for flavor including some spicy chilly flakes.
- Most of the ingredients used are simple pantry staples with seasonal semi-ripe mangoes.
- You can serve chutney over roast or baked chicken. It is great to add in sandwiches and wraps along with cheese or meat.
- As a kid, I loved to eat this chutney with flatbread and omelet!
Ingredients and substitutes
- Mangoes - I use firm mangoes that are semi-ripe. I find raw mangoes are quite sour while ripe mangoes are sweet and also tend to become smooth.
- Ginger - Fresh ginger is the way to go. Mango and ginger are an old classic combination that works perfectly every single time.
- Sugar - You can use white sugar or brown sugar. I prefer to use white to maintain the natural color of the chutney. But, brown does add a nice caramel-like flavor to the chutney too. You can even throw in a few golden raisins for sweetness.
- Whole spices - I've used cloves, cardamom, and star anise. These add a nice warm flavor to the chutney. You can omit these. For substitute, I would recommend no more than ¼ teaspoon garam masala.
- Acid - I prefer apple cider vinegar more than lemon juice or lime juice. Any white vinegar works just as well.
- Chili - Today I have used both sliced chili as well as chili flakes. You can use sweet chili or hot chilly along with smoked chili flakes. You can also increase or decrease the spiciness of this chutney per your individual preference.
Mango chutney recipe
- Mangoes - Peel the mangoes with a vegetable peeler. Then, grate them using the large side of the grater.
Pro tip - Use large firm semi-ripe mangoes, so they are not too hard or too soft.
- Combine - In a medium saucepan or pan over medium heat add all ingredients.
Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first. - Boil - Cook on medium until all the sugar has dissolved then bring to a boil and let it boil for 2 minutes. Stir often.
Pro tip - At first the mixture will appear dry. As the sugar melts it will become thick and syrupy.
- Simmer - Reduce heat and continue to cook on a low simmer for 10 to 30 minutes until thick.
Pro tip - You can even throw in a handful of raisins for added sweetness. - Cool - when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.
Storage
- I always refrigerate my chutneys.
- This mango chutney will last in the fridge sealed for 3 months.
- Once opened, use it for four weeks.
- If you store the chutney in sterilized jars, using the canning process, you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.
What does mango chutney taste like?
The basic tase of this comes from the type of mangoes you use. I like to use a nice semi-ripe mango that's firm and still has that raw tart taste to it. The mango is combined with the pungent taste of ginger-infused with warm spices like cinnamon, cloves, and cardamom. So, essentially you have a sweet, sour, spicy yet mild burst of flavors.
Tips and troubleshooting
- Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens, it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
- This chutney is prepared like a condiment without any perishable ingredients like onions or garlic which makes it possible to preserve it using a canning process.
- Most condiments like chutneys, pickles, jams, and preserves when preserved through the canning process can last for about a year if stored well in good conditions. This is a small batch and is not canned, so it will last in the fridge for about a month.
- If you store the chutney in sterilized jars using the canning process you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.
- Chutney not thickening? Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens, it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
How to use mango chutney?
There is really no right or wrong way to use a good mango chutney.
- A good chutney is a perfect condiment to use as a sandwich spread.
- Serve it with meat such as chicken, turkey, lamb, or pork.
- Try a chicken roast sandwich with this peach chutney as the spread. Or brush the chutney over boneless chicken breast and bake until it is moist and tender. You can even glaze a roast chicken with chutney during the final 10 minutes of roasting.
- Also, chutney and cheese are a classic combination in sandwiches that never fail.
- And try a cream cheese such as brie using chutney as a spread on bread before you toast it.
- Wrap a wheel of brie in puff pastry topped with chutney. Bake until golden, then serve as a cheese dip with crackers or veggies sticks.
More condiments recipes
Frequently asked questions
This chutney will keep in the fridge sealed for up to 2 months. Once opened it will keep for 4 weeks. It can be kept longer if you choose to can it similar to jams and preserves. You can even freeze it in the freezer for 6 months.
This mango chutney is a great condiment with mild flavors of warm spices like cinnamon, cloves, cardamom, etc. Very similar to a pickle this can be eaten accompanied with a meal or just with a slice of bread. Serve it alongside the main course such as fish or chicken. My favorite is to add it to a sandwich with other meats and salad.
Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens, it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
Pickle is usually a vegetable preserved in brine or flavored oil. But in India, both chutneys and pickles often use the same method of cooking fruit or vegetable with vinegar. It is said that chutney is made with pieces of fruit or vegetables while a pickle is made with the whole vegetable. However, I have often made a pickle with cut vegetables and fruits so that's up for debate as far as I'm concerned. You can also try a spicy mango chutney, or Indian Eggplant Relish - Brinjal Pickle
A relish is made with grated or cut vegetables while the chutney is made with grated or cut fruits. They can be sweet, spicy or both
This is a variation of the India chutney. Though most Indian recipes for chutneys are different and not really a condiment. It is often served alongside curries and does not have a longer shelf life. It usually would include garlic cloves, nigella seeds or mustard seeds crackled in oil, turmeric, coriander seeds, cumin seeds, curry powder, and red chilies or cayenne pepper. Some chutneys will also include sauteed onions. In fact, sometimes you will even have fresh veggies like bell pepper added to it.
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Printable Recipe
Spicy Mango Chutney
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Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Ingredients
- 1 lb (500 g) Mango (semi-ripe, grated (3 cups))
- 1 cup (200 g) White sugar
- 2 tablespoon Water
- ¼ cup Ginger
- 2 Red chilies (fresh, sliced)
- 1 tablespoon Red chili flakes (hot or sweet)
- 3 inch Cinnamon stick
- 1 Star anise
- 2 Cardamom pods
- 3 Cloves
- 2 tablespoon White vinegar
- ¼ teaspoon Salt
Instructions
- PMangoes - Peel the mangoes with a vegetable peeler. Then, grate them using the large side of the grater.Pro tip - Use large firm semi-ripe mangoes, so they are not too hard or too soft.
- Combine - In a medium saucepan or pan over medium heat add all ingredients. Pro tip - at first the mixture will appear dry. Then, the sugar will melt and become thick and syrupy at first.
- Simmer - Reduce heat and continue to cook on a low simmer for 10 to 30 minutes until thick. Pro tip - You can even throw in a handful of raisins for added sweetness.
- Cool - when most of the moisture has dried out, cool in the pan for 10 minutes then transfer to a sterilized mason jar and store in the fridge.
Canning process (optional)
- Pour the chutney into the hot sterilized jar and close the lid
- Place a rack on the bottom of a large stockpot. Half fill the pot with water and bring the water to a boil on high heat. Lower the jars over the rack leaving enough space between the jars. Pro tip - The level of water should be at least an inch above the top of the jars. So if necessary, pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes. Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Pro tip - Use kitchen tongs to pick the jars out of the stockpot. They are hot and very delicate so use gloves.
- Let the jars cool completely. Press the top of the lid to ensure the seal is tight. The lid should not move at all. Store in a cool dry place.
Recipe Notes & Tips
- Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
- This chutney is prepared like a condiment without any perishable ingredients like onions or garlic which makes it possible to preserve it using a canning process.
- Most condiments like chutneys, pickles, jams, and preserves when preserved through the canning process can last for about a year if stored well in good conditions. This is a small batch and is not canned, so it will last in the fridge for about a month.
- If you store the chutney in sterilized jars using the canning process you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.
- Chutney not thickening? Cooking chutney is a slow process over medium-low heat. This means the sugar will first melt then combine with the fruit juices and eventually it will cook down. As the sugar cook and thickens it will get that syrup consistency. If you cook the chutney on high heat quickly it will not go through the natural process of cooking and thickening. So, cook on medium-low, stirring often, and watch the magic take place.
Storage
- I always refrigerate my chutneys.
- This mango chutney will last in the fridge sealed for 3 months.
- Once opened, use it within four weeks.
- If you store the chutney in sterilized jars, using the canning process, you can store it at room temperature for 12 to 14 months in a cool dry place in the pantry.
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
More recipes with mango
And, if you enjoyed this chutney, you can also try my Indian Eggplant Relish - Brinjal Pickle.
Noelle
Chutney has been on of my new favorites recently, adding mango is a great idea! The flavors are amazing
Veena Azmanov
Thanks, Noelle. I hope you try this one.
Jere Cassidy
I have never made chutney and now looking at your I need to make this. I love all the flavors you are using and when you said you put it on chicken or a sandwich I thought that must taste great.
Veena Azmanov
Thanks, Jere. It's so easy you must try this one. Yes, I love it on grilled chicken and roast meats and especially in sandwiches
Adriana
I made your recipe for the spicy chutney at home and ate it with cream cheese on a toast. It was amazing. Loved the ginger gives it a nice flavor.
Veena Azmanov
Thank you, Adrian. I have never tried it with cream cheese just toast. I'm going to try your suggestion next.
Beth
This looks so amazing, but I'm biased as I love all things mango! I am going to enjoy putting this on everything!!!
Veena Azmanov
I hear you, Beth. I love mangoes too. Anxiously waiting for mango season.
Gloria | Homemade & Yummy
Well this looks like a great recipe. I can imagine using it is so many delicious recipes. Love mango. What a great food gift too.
Veena Azmanov
Thanks, Gloria. yes, it's really delicious. Perfect on so many meats and other things