Name: Mango Chutney Recipe
Prep time: 5 min
Cook time: 18 min
Total time: 23 min
Ingredients: 2 mangoes; ½ red onion; 2 tsp ginger; ¼ cup maple syrup; ¼ cup apple cider vinegar; 1 tsp paprika; 1 clove garlic; ½ tsp cinnamon; 1/4 tsp cayenne pepper

Jump to Recipe Print Recipe

What is mango chutney?

Mango chutney is one of those things that i just can’t have a little bit of, it’s addictive! I could quite happily eat it out of the jar with a spoon. Especially when it’s homemade! Traditionally a dish of Indian cuisine, mango chutney goes really well as a side dish to curry, scooped up with poppadum’s or naan bread. Mango chutney isn’t just limited to Indian dishes, it sweetens up a salad and also makes a great sauce for chicken. It’s easy to make and freezes well so I like to make extra to freeze. P.S. Don’t forget to subscribe and follow me on socials so that you never miss any of my healthy recipes for weight loss.

Do you have a diet restriction?

This mango chutney recipe is suitable for the following diets:

Vegan
Vegetarian
Gluten Free
Dairy Free
Nut Free
Ultra Processed Food Free

Ultra processed food free recipes are recipes that use ingredients where no additives have been used. This will include ingredients that can be made at home to be UPF free such as stock cubes, sauces and seasonings.

Step 1: Prepare your mango

Start by cutting up your mango. If you’re not familiar with mangos, there’s a huge seed in the middle that you’ll need to navigate. The seed is wide and flat. You can usually tell the position of the seed by the shape of the mango. Hold the mango in place so that the little stalky bit is facing up. Cut about 0.5cm either side of this, you want to be aiming to shave down the side of the seed so that you don’t waste any mango. You will then be left with two ‘cheeks’ and a ‘disk’. Cut any remaining mango from the seed and place in a bowl, then cut the mango into cubes but don’t cut through the skin, you can then pop the skin inside out and your cubes will be easy to cut off the skin.

Step 2: Stew your ingredients

Finely chop half a red onion, garlic and ginger if you’re using fresh and add all ingredients to the mango. Place in a saucepan and heat on low for 15 minutes, it will thicken more as it cools.

Depending on how chunky you want your chutney you can either leave your mango whole, mash with a fork or potato masher or if you want a really smooth sauce like chutney you could even blend it. I choose to lightly mash with a fork, leaving some pieces whole.

Step 3: Leave to cool

Wait to cool and pour into a jar to store in the fridge or portion out and freeze. Why not try this recipe with my Lentil and Potato curry?

Recipe Variations:

1. Spicy Mango Habanero Chutney:

Add a finely chopped habanero pepper for an extra kick of heat to transform your chutney into a spicy delight.

2. Minty Mango Chutney:

Stir in a handful of fresh chopped mint leaves just before transferring to the jar for a refreshing twist.

3. Tropical Fruit Medley Chutney:

Introduce diced pineapple and kiwi for a tropical fruit blend, enhancing the overall flavor profile.

4. Smoky Mango Chipotle Chutney:

Substitute the paprika with smoked paprika and add a finely minced chipotle pepper in adobo sauce for a smoky, spicy flavor.

5. Ginger-Lime Mango Chutney:

Increase the ginger quantity and add the zest and juice of one lime for a zesty and aromatic chutney.

FAQ (Frequently Asked Questions):

Q1: Can I use frozen mangoes for this chutney?

A: Yes, you can substitute fresh mangoes with frozen ones. Ensure they are thawed before starting the recipe.

Q2: Is there a substitute for maple syrup?

A: Absolutely, honey or agave nectar can be used as a substitute for maple syrup, adjusting the quantity based on your sweetness preference.

Q3: How long does this chutney last in the refrigerator?

A: When stored in an airtight jar, this chutney can last up to two weeks in the refrigerator. Ensure it is properly cooled before refrigerating.

Q4: Can I omit the garlic for a milder flavour?

A: Yes, you can omit the garlic if you prefer a milder chutney. Alternatively, you can reduce the quantity for a subtle hint of garlic.

Q5: Can I use brown sugar instead of maple syrup?

A: Certainly! You can substitute brown sugar for maple syrup, adjusting the quantity based on your desired sweetness level.

Q6: How do I adjust the spiciness of the chutney?

A: To control the spice level, start with a smaller amount of cayenne pepper and adjust to taste. For less heat, reduce the amount or omit it entirely.

Q7: Can I use this chutney as a marinade?

A: Absolutely! This chutney makes a flavourful marinade for grilled chicken, pork, or tofu. Allow the protein to marinate for at least 30 minutes before cooking.

Latest recipes:

Please consider liking and following my Instagram and Facebook @ HealthyHeartyWholesome. Not only does it help you to stay up to date with all of these cool recipes but it helps support me, which means I can continue to bring you these super yummy healthy recipes for weight loss for FREE!