Hot Mango Chutney may seem like a simple recipe, but it’s actually been laboriously developed to make the best tasting chutney you’ve ever eaten. Now when I say hot, I don’t mean what you’re used to with mango chutney. This is not even something you need to set your taste buds on fire like the red kind. You can serve this with pretty much anything you want. But remember one thing “simmer and don’t boil”.
Spicy Mango Chutney
- Preparation and cooking time
- Total time1 hr and 30 mins
- Makes Jars
Chutneys aren’t just for the holidays! This tastes fantastic when combined with rice, a spicy fish dish, and cheese and oat cakes. The nicest part is that chutneys make wonderful presents for loved ones.
- 5-6 large ripe mangoes (ca. 1.5kg)
- 2 tbsp sunflower oil
- 2 red onions, thinly sliced
- a large piece fresh root ginger, grated
- 1 large whole lemon (flesh and juice)
- 1 cinnamon stick
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp black onion seeds (Nigella seeds or even mustard seeds)
- 1 tsp ground turmeric
- 1 large red chili, finely sliced (or 1 1/2 tsp chili powder)
- 375ml white wine vinegar
- 400g caster sugar
- 1 tsp salt
- Clean and sanitize the jam jars.
- The onion is added to the hot oil in a big, deep saucepan and cooked for a few minutes until tender. Add the ginger and sauté the onion for 8 to 10 minutes, stirring constantly, until it turns brown.
- Except for the turmeric, add the remaining spices and stir-fry until fragrant.
- Add the lemon and mango, along with the 500 ml of water, vinegar, sugar, and salt. Stir in the turmeric and chili powder. Cover and cook for 30 minutes.
- The mixture should be stirred, covered for 30 minutes (it may take longer depending on how much moisture was in your mangoes), and then continuously stirred until the chutney is thick and firm. Enjoy after spooning into your jars!
1-Pot Spicy Mango Chutney
Mangoes are limitless. They go well with sorbet, energy bites, coconut yogurt, spring rolls, smoothies, and salads.
Chutney has become my most recent mango addiction. It’s created in one pot with simple ingredients, has a generous amount of spice tempered with natural sweetness and acidity, and goes fantastically with SO MANY Indian-inspired foods! Let me demonstrate.
Chutney is an Indian condiment that is hot and tasty. It is renowned for assisting with digestion and being rich in vitamins. Since then, it has spread to many countries and evolved into many foods using a variety of fruits and vegetables.
Make Mango Chutney at Home
This chutney begins with sautéing onion, ginger, bell pepper, serrano pepper, and in a small amount of basic spices. A little mango or orange juice, coconut sugar for natural sweetness, apple cider vinegar for acidity, and sea salt to taste are added after the mango.
For added flavor and because curry powder is fantastic in just about everything, we also added a touch of that.
The outcome is a sweet, spicy, and sour mango chutney that is soft and cooked to perfection!
Note: There are many ways to make and season mango chutney.
For Indian-inspired recipes like Pakoras, Aloo Tiki, or our Shawarma Cauliflower Steaks, this would make the ideal sauce or dip! Keep checking back as we work on many more dishes that this chutney would go great with.
1-Pot Spicy Mango Chutney
Delicious mango chutney cooked with basic ingredients in one pot. The sweet-spicy sauce goes well with your favorite Indian-inspired recipes.
PREP TIME10 minutes
COOK TIME30 minutes
TOTAL TIME40 minutes
Servings (2-Tbsp servings)
CuisineGluten-Free, Indian-Inspired, Vegan
Freezer Friendly1 month
Does it keep?1 Week
- 1 Tbsp coconut oil (sub water if avoiding oil)
- 1/2 cup finely chopped red onion (or shallot)
- 1-2 small serrano peppers, seeds removed, minced (adjust according to preferred spice level)
- 3/4 cup finely chopped red bell pepper (optional)
- 2 Tbsp fresh minced ginger
- 1/4 tsp red pepper flakes (omit for less heat)
- 1 Tbsp curry powder (or store-bought)
- 3 cups chopped ripe mango
- 1/2 cup mango or orange juice (or sub water and adjust sweetness as needed with varied results)
- 1 Tbsp apple cider vinegar (or lemon or lime juice)
- 3-4 Tbsp coconut sugar (or maple syrup // omit for a less sweet chutney)
- 1 Pinch sea salt
- 1/4 tsp garam masala (optional)
- Coconut oil (or water), ginger, red pepper flakes, curry powder, red onion, serrano pepper, and red bell pepper (optional) should all be placed in a small skillet over medium heat. With occasional stirring, cook for 3 minutes.
- Then, incorporate the remaining components, and cover. Cook for 20–30 minutes on low heat. Mangoes should be tender but not completely mushy or puréed.
- Before using, enjoy warm or allow to cool to room temperature. Enjoy with bowls, naan, or pakoras, or on salads, aloo tiki, and samosas! Will stay covered in the freezer for a month or the refrigerator for a week (let thaw before use).
Spicy Sweet Mango Chutney
I genuinely believe that homemade edible gifts are the greatest kind, whether it’s because they feel more personal, because I get to lick the bowl afterwards, or just because I’m cheap. Every December, this hot-and-sweet chutney makes an appearance in my kitchen before making its way into the stockings of my friends and family.
Ingredients send grocery list
- 3 pounds ripe mangoes, peeled and diced
- 2 large red chillies, finely chopped
- 2 ounces fresh ginger, finely chopped or grated
- 2 cloves garlic, finely chopped
- 1 red onion, finely sliced
- 1 lemon, juice and zest
- 250 milliliters cider vinegar
- 1.6 pounds light brown sugar
- 1 tablespoon salt
- 1 teaspoon ground cumin
- 1 teaspoon turmeric
- 1 tablespoon nigella (black onion) seeds
- 3 star anise
- 3 black cardamon pods
- This chutney only requires minor preparation work. Simply add everything in a big pan after you’ve diced, sliced, and chopped everything, stir to blend, and simmer for 1.5 to 2 hours, or until you reach the consistency you desire.
- Make sure the spice level and sweet-sour ratio are to your satisfaction and increase the amount of anything you feel is lacking. If it’s not thickening as much as you’d want, don’t worry; it will thicken more as it cools.
- Transfer into sterile jars when ready. Simply wash your jars in hot water, then place them in an oven set to 130°C for 10 to 20 minutes to sterilize them.
- You may either eat this immediately with curries, hot sauce, or cheese, or you can cover a ham in it and bake it. Within a few weeks, the flavor will intensify, and if preserved in the refrigerator, it will endure for months.
For 6 jars (à ca. 125 ml)
- 2 mangos
- 1 red bell pepper
- 2 red chilli
- 1 onion
- 1 garlic clove
- 1 ginger root
- 1/2 bunch coriander
- 1 lime
- 2 ts salt
- 250 g preserving sugar (2:1)
- 2 tbs olive oil
- A list of the ingredients
- After peeling the mangoes, remove the fruit (about 500 g total), finely chop in the Quick Cut, and add to the pot.
- Peel the onion, garlic, and ginger, then finely chop it along with the bell peppers and chili.
- Finely chop the coriander leaves and add them to the fruit combination along with the lime juice, salt, pepper, jam sugar, and olive oil.
- Seal with a 20 centimeter EasyQuick sealing ring. Set the pot on Navigenio with “A” selected. Flip the Visiotherm until the steam sign shows, then turn the Audiotherm till it reads “about 5 minutes cooking time.”
- As soon as the chutney is finished cooking, pour it into clean glasses and cover them. For ten minutes, flip the screw glasses upside down. Reverse the glasses and allow them to totally cool.