Mango Chutney is an incredibly flavorful, fresh condiment that can be enjoyed as either a topping or as a dip! It’s wonderfully easy to make and has a combination of sweet, savory, and spicy flavors. It goes great with meats like chicken, pork, and all kinds of seafood. It’s also tasty as a dip with crunchy pita chips or soft naan!
Spring and summer are just around the corner – I can feel it! Well, at least here in Florida I can feel it. However, as the temperature rises here in the southern regions and the sun shines brightly, that means mangoes are ripening and getting ready to be shipped off all over the world. The ripest mangoes are grown when it’s nice and hot outside, which means it’s time to grab some and make this mango chutney!
Ripe mangoes are combined with an array of mouthwatering ingredients like ginger, brown sugar, red pepper flakes, and so much more. You’ll notice that those three ingredients I listed there are all vastly different flavors, and that’s what makes chutney so complex and delicious. It’s perfectly sweet, savory, AND spicy! It’s not easy for a recipe to master each flavor profile so well, but this mango chutney does so expertly.
During the spring and summer months specifically, I like to have a jar of mango chutney in my fridge at all times. It’s perfect for enhancing your average chicken dinner, or for enjoying as a midday snack with some pita chips. No matter what your favorite way to enjoy this condiment is, you’ll love having it handy in your kitchen! It adds a little something special to pretty much any dish it’s added to.
What is a chutney?
Chutney is an traditional Indian condiment that comes in an incredible variety of flavors, most of which are savory. There are chutneys made with fruit, vegetables, nuts, and various spices. It’s usually made by slow cooking the different fruits and vegetables in a vinegar mixture with a medley of mouthwatering spices.
Fruit chutneys are also made with the addition of sugar. Mango chutney is one of the most popular ones, and combines mangoes, ginger, and garlic, with something spicy like chili pepper or red pepper flakes.
How to Use Mango Chutney
Mango chutney is great to serve with many proteins like chicken, pork, and seafood. You can also serve it alongside the dish or as a topping right on the protein! You can even mix it with rice as a side dish.
It makes a great dip for naan or crackers. One of my favorite ways to enjoy this condiment is to spread it on a piece of toast for a simple breakfast treat! It’s a delicious way to start the day.
How to Make Mango Chutney
Ingredients You Need:
- Olive Oil – I like to use extra virgin olive oil but you can also go with vegetable or canola.
- Mangoes – For the BEST chutney, use fresh, not frozen mangoes. Try to find them during the months of April-October, when they’re at their ripest.
- Red Onion – Red onions have a nicely potent onion flavor, which is perfect for this recipe.
- Red Bell Pepper – The natural sweetness of a red bell pepper combined with the vibrant color makes them ideal for chutney.
- Ginger – Use FRESH ginger! Dried ginger or paste cannot compare to the flavor of fresh ginger.
- Garlic – for best results, make sure you’re using freshly minced garlic, not pre-minced.
- Light Brown Sugar
- Apple Cider Vinegar – This adds both sweetness and tangy flavor to the chutney. You can substitute with white wine vinegar if needed.
- Apple Juice
- Red Pepper Flakes – Add more or less depending on how spicy you’d like the chutney to be.
- Seasonings – Accompanying the red pepper flakes will be cumin, coriander, and cardamom, all of which add depth to the overall flavor of the chutney. Of course, you’ll need a sprinkle of coarse salt as well to help balance the other flavors.
How To Cut the Mango:
Start off by standing the mango on the cutting board stem up.
Slice each side of the mango, along the seed, about 1/4 inch to the right and 1/4 inch to the left of the stem.
Lay both halves on the cutting board, cut side up, and slice the mango flesh length-wise and width-wise. Don’t cut through the skin.
Use a spoon to scoop out the diced mango flesh.
Prepare the ingredients:
Dice the bell pepper and red onion. Peel and slice the ginger root. Peel, smash, and mince the garlic.
Measure the remaining ingredients and combine them in a bowl.
Cook the chutney.
Sauté the onions and pepper with a little olive oil over medium heat. Add the garlic and ginger.
Stir in the mango and cook for a few minutes.
Pour the liquid mixture into the pan. Mix well.
Bring to a simmer, then lower the heat to low. Cover the pan with a lid and let the mixture cook for about 30 minutes. Stir from time to time.
Remove the lid and increase the heat to medium-low. Allow the chutney to simmer until some of the liquids are cooked off for about 15-20 minutes. Stir every so often.
Storing Mango Chutney
How to Store Chutney in Jars:
Start off by dividing the cooked chutney into clean jars. Once the chutney has cooled to room temperature, close the lids tightly and store the jars in the refrigerator. Remember that when removing portions of the chutney, always use clean spoons! If your spoon introduces bacteria to the chutney, you risk spoiling it.
Properly stored, this mango chutney can stay fresh for 6-8 weeks in the refrigerator.
How to Can Chutney:
Before using your cans, make sure to clean and sterilize them in hot boiling water. Then, you can fill the cans with chutney, making sure to leave about 1/2″ off the top.
Gently tap the cans to make sure there are no air bubbles. Follow the directions of your canner to process and seal the jars. Label them and store them in a cool, dark place.
- 2 tbsp olive oil
- 4-5 ripe mangoes
- 1 red onion
- 1 red bell pepper
- 2 inch ginger root sliced thin or minced
- 2 garlic cloves
- 1/2 cup light brown sugar
- 1/2 cup apple cider vinegar
- 3/4 cup water
- 1/4 cup apple juice
- 1/2-1 tsp crushed red pepper flakes
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp ground cardamom
- 1 tsp coarse salt
How To Cut Mango:
- Locate the stem and stand mango on the cutting board, stem up. The stem will be your guide to the center of the seed.
- The seed inside the mango is long and flat, so you will be cutting along the seed. Slice side of the mango, along the seed, about 1/4 inch to the right and 1/4 inch to the left of the stem.
- Lay both halves onto the cutting board, cut side up, and slice mango flesh length-wise and then width-wise. Do not cut through the skin!
- Use a spoon to scoop out the diced flesh out of the mango skin.
Prepare your ingredients:
- Dice bell pepper and red onion. Peel the ginger root and either slice it thinly or mince it. Peel, smash, and mince the garlic.
- Measure remaining ingredients and combine them in the bowl. (Whisk together water, vinegar, juice, sugar, and seasonings.)
Cooking the Chutney:
- Preheat a large cooking pan over medium heat and add oil.
- Sauté onions and pepper until softened and garlic and ginger. Cook a few seconds, until fragrant.
- Stir in mango and cook a few minutes.
- Whisk the liquids mixture in a bowl one more time and pour it into the pan. Mix well.
- Bring it to simmer and lower the heat to low. Close the pan with a lid and let the mixture cook for about 30 minutes, until mango and veggies are completely softened. Make sure to stir from time to time.
- Take the lid off and raise the heat to medium-low. Let the mixture gently simmer uncovered until some of the liquids are cooked off, about 15-20 more minutes. Remember to stir once in a while.
- Divide the chutney among the clean jars. When they are cooled, close with air-tight lids and store in the refrigerator. Make sure to use a clean spoon each time you need to scoop out some chutney or pour some out of the jar.
- Properly stored, homemade chutney can last 6-8 weeks in the refrigerator. To extend the shelf life, you can freeze it in freezer storage bags or can it.
- To can chutney: Make sure to clean and sterilize the glass canning jars in hot boiling water before filling them with chutney. Fill the jars a little more than 3/4 of the way, leaving about 1/2″ off the top. Gently tap the filled jars on the cutting board to remove air bubbles. Follow the directions of your canner to process and seal the the jars properly. Label and store in a cool, dry place.