Mango Chilli Chutney is a traditional mango chutney recipe that is completely vegan, gluten free and can be made in a pressure cooker in just 10 minutes. It’s a delicious homemade condiment to serve with your favorite curry dish and goes great with naan or chappati wraps. Mango Chilli Chutney recipe is a spicy and tangy chutney prepared with fresh mangoes and dried red chilies.
This Mango Chilli Chutney is a sweet and spicy treat that goes well with many dishes. It is perfect as a dipping sauce or as an accompaniment to curries and meats. The combination of mango, chillies and vinegar makes it taste great with any meal!
Mango Chilli Chutney is a delicious and versatile condiment, which is made by combining ripe mangoes and chillies. Mango Chilli Chutney can be used in many ways like as a dip for samosa, pakoras and spring rolls or as a spread for sandwiches and toast slices. It can also be used as a base for curries like fish curry and lamb curry.
Mango Chili Chutney
Chilli and mango chutney. You may use up any excess mangos you have by making this chutney. It’s a fantastic way to spice up your next meal, especially if you use Indian food as the base. Everyone can quickly prepare this wonderful dish because the recipe is straightforward and simple to follow.
Simple and delicious. Your belly needs this
Prep Time: 10 minutes
Cook Time: 30 minutes
Course: Breakfast, Brunch, Dinner, Lunch
Cuisine: Australian, BBQ, Indian, Worldwide
Keyword: Indian Mango Chutney, Mango, Mango Chili Chutney, Mango Chutney, Tomato Chutney
Servings: 20 people
- 3 mangoes peeled and roughly chopped
- 3 cloves garlic
- 1 tbsp ginger grated
- 2 red chilis finely chopped
- 300 g sugar
- 150 ml white vinegar
- 1/4 tsp cinnamon
- 1 tsp turmeric
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/4 tsp cardamom
- 1 tsp salt
- 1/4 tsp ground cloves
- 1 tbsp olive oil
- 3 tbsp black sesame seeds
- On medium heat, add oil to a medium skillet and sauté the garlic, ginger, and chili.
- Add the spices and continue to cook for one minute.
- Cook on low for 30 minutes, or until mangoes are soft, after adding the mango, sugar, salt, and vinegar. You can mash it with a fork or potato masher for a smoother chutney, or you can leave it chunky.
- Stir in black sesame seeds after taking the pan from the heat.
- chopping board
- chef knives
- measuring equipment
- medium saucepan
- wooden spoon
- potato masher
- Feel free to add extra chili to the dish to increase the heat level, which is likely slightly below medium.
- Although I used R2E2 mangoes, you can use any mango you choose in this recipe. It’s likely that the calypso may need a little extra cooking time or to be sliced into smaller pieces, and the honey gold will need a little less sugar to balance their flavors.
- When it has cooled, store it in an airtight container in the refrigerator and eat it whenever you can!
- You can create the chutney without some of the Indian spices or flavors if you prefer it to be more vibrant and fresh. Remove the cloves, cardamom, and coriander, and only use half as much cumin. Still produces a delicious chutney, but I prefer mine with a hint of Indian spice.
Calories: 95kcal | Carbohydrates: 21g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 118mg | Potassium: 77mg | Fiber: 1g | Sugar: 19g | Vitamin A: 379IU | Vitamin C: 18mg | Calcium: 17mg | Iron: 1mg
Mango Chili Chutney
This Mango Chili Chutney is the ideal method to give any dish a burst of flavor because it is spicy, sweet, and tangy. With parathas, samosas, or cutlets, try this really easy chutney-jam to bring some color into your day.
Custom Category: Pantry Items
Calories: 49 kcal
- 2 mangoes , firm but ripe
- 1/2 cup vinegar
- 1/4 cup sugar , as per mango sweetness
- 1/2 tsp coriander seeds
- 1 tsp cumin seeds
- 1/2 tsp fennel seeds (saunf)
- 2 fresh red chilies , finely chopped
- 1/2 tsp cardamom powder
- 1 tsp red chili flakes
- 2 cloves garlic , minced
- 1 tsp ginger , chopped
- 1 tsp onion seeds (kalonji)
- salt , to taste
- The coriander, fennel, and cumin seeds should be fragrant after being roasted in a small skillet. To make a fine powder, grind them with a mortar and pestle.
- The sugar should dissolve in a large saucepan with the vinegar over medium heat. For two minutes, let it simmer.
- Stir in the remaining ingredients, including the mangoes, fennel, cumin, and coriander powder, and boil for two minutes. Mangoes shouldn’t be overcooked; the chutney should be syrupy but the fruit should still be firm. To suit your tastes, adjust the seasonings.
- The jam should be transferred to a jar, allowed to cool for two hours on the counter, and then kept in the refrigerator for up to a week.
Easy Spicy Mango Chutney
You may use this quick and simple recipe to add some heat to your meals: Easy Spicy Mango Chutney. It’s a fantastic condiment to keep on hand for any meal and it has a lot of uses. This chutney can be substituted for traditional mango chutney in restaurants, included in a homemade salsa, or even just spread over your favorite sandwich.
Beautiful sweet mango, Indian spices, ginger, garlic, and red chilli are all combined in this Simple Spicy Mango Chutney. This flavorful mango chutney really packs a punch and is the ideal complement to curries, cold cuts, and cheese.
Course – Preserve, Side Dish
Cuisine – British
Prep Time – 20 minutes
Cook Time – 46 minutes
Total Time – 1 hour 6 minutes
Servings – 600 mls
- 1 tsp cumin seeds
- 8 cardamom pods seeds removed, husks discarded
- 1 tsp crushed chillies
- ¼ tsp paprika
- 5 garlic cloves crushed
- 2.5 cm piece of ginger peeled & grated
- 6 green mangoes ripe
- 250 mls cider vinegar
- 225 g light soft brown sugar
- 2 tsp salt flakes
- 1 red chilli seeds removed, finely chopped
- To toast the cumin and cardamom seeds evenly, dry-fry them for a few seconds until they turn golden and emit a potent aroma.
- Put the toasted seeds, crushed red pepper, paprika, crushed garlic, and grated ginger in a pestle and mortar (or use a bowl and rolling pin handle).
- Pump together until thoroughly combined.
- The mangoes are ready by cutting down either side of the stone, scoring the halves with a cross hatch pattern, and then turning the halves inside out. Then trim the stone’s flesh from the sides and make lengthwise scores.
- Mango cubes should be removed and then chopped into smaller pieces (you decide how chunky you want the chutney).
- A big skillet should be gently heated while the ingredients of light brown sugar, salt, and cider vinegar are added.
- After incorporating the spice paste, add the chopped mango.
- Stirring often, bring to a boil, lower the heat to a simmer, and cook gently for 40 minutes, or until the mixture resembles syrup.
- Ten minutes before the food is finished cooking, add the chopped red chilli.
- Pot up into hot, sterilized jars and cover right away.
- roughly 600 ml is produced.
- can be consumed right away or kept for up to 6 months in a cold, dark area. Eat within four weeks of opening, then refrigerate.
Jars can be sterilized by being washed in hot, soapy water (or taken straight from the dishwasher), being filled with boiling water, being emptied, and then being placed in the oven at 140°C for 20 minutes, where they are left until the jam is ready. After being washed, lids should be sterilized in boiling water before being allowed to drain. It is better to stay away from jars with rubber seals like the one in the picture since vinegar eventually reacts with the seal.
Health Benefits of Mango
Welcome to Fresh Food Fast, where you can find exciting, easy-to-follow recipes and nutritional advice to help you eat healthier and have more fun while doing it.
Mangoes (Mangifera indica) are sometimes referred to as the “king of fruits”
Being a drupe, or stone fruit, it features a sizable seed in the center.
Mango is indigenous to Southeast Asia and India, where it has been grown for more than 4,000 years. There are hundreds of varieties of mango, each having a distinctive flavor, shape, size, and color.
This fruit has an outstanding nutritional profile in addition to being delicious.
In actuality, studies connect mango and its nutrients to a number of health advantages, including boosted immunity and a healthy digestive system. Some of the fruit’s polyphenols may even reduce the risk of developing certain malignancies.
1. Packed with nutrients
Many people love mango — not only because it’s delicious but also because it’s very nutritious.
One cup (165 grams) of fresh mango provides
- Calories: 99
- Protein: 1.4 grams
- Carbs: 24.7 grams
- Fat: 0.6 grams
- Fiber: 2.6 grams
- Sugar: 22.5 grams
- Vitamin C: 67% of the Daily Value (DV)
- Copper: 20% of the DV
- Folate: 18% of the DV
- Vitamin B6: 12% of the DV
- Vitamin A: 10% of the DV
- Vitamin E: 10% of the DV
- Vitamin K: 6% of the DV
- Niacin: 7% of the DV
- Potassium: 6% of the DV
- Riboflavin: 5% of the DV
- Magnesium: 4% of the DV
- Thiamine: 4% of the DV
Just one cup (165 grams) of fresh mangoes has about 67% of the daily value (DV) for vitamin C, which is one of its most astounding nutritional facts. This water-soluble vitamin supports cell growth and repair, aids in iron absorption, and strengthens your immune system.
Additionally, mangoes are a good source of the minerals copper and folate, which are crucial nutrients for pregnant women as they assist the growth and development of the fetus.
Mango is low in calories yet high in nutrients — particularly vitamin C, which aids immunity, iron absorption, and cell growth and repair.
2. Low in calories
Mangoes are low in calories, which is another advantage.
Fresh mango has an extremely low calorie density, or less calories per unit of weight of food, with only about 100 calories in one cup (165 grams) of the fruit.
The majority of fresh fruits and vegetables really have relatively little calories per serving. According to one study, eating fresh fruit like mango at the beginning of a meal may prevent you from overeating later on.
But keep in mind that with dried mango, this might not be the case. The 510 calories, 106 grams of sugar, and greater calorie density in just 1 cup (160 grams) of dried mango
Dried mango still contains a lot of vitamins, minerals, and antioxidants, but because of its high calorie density and sugar content, it may be advisable to eat it in moderation.
A 1-cup (165-gram) serving of mango contains fewer than 100 calories. Its low calorie density makes it a great choice if you’re looking to reduce your calorie intake while still feeling full and satisfied.
3. May help prevent diabetes
Compared to other fresh fruits, mangoes are relatively heavy in natural sugar, with approximately 22 grams per cup (165 grams).
You may suppose that folks who are trying to reduce their sugar intake or those who have metabolic diseases like diabetes could find this concerning.
However, there is no proof that eating fresh mangoes causes diabetes or is harmful to those who already have the disease.
In reality, numerous studies have found a connection between a larger diet of fresh fruit and a generalized decreased risk of diabetes.
There hasn’t been much research specifically looking at the link between fresh mango and diabetes.
However, one study did discover that people’s blood sugar levels significantly improved after consuming 10 grams of freeze-dried mango daily for 12 weeks.
Consuming fruits and vegetables rich in vitamin C and carotenoids may help delay the onset of diabetes, according to a recent study. Since mango contains a lot of each of these nutrients, it might have similar advantages, but additional research is necessary.
However, if you consume too much mango at once, its high natural sugar content could result in a surge in your blood sugar levels.
As a result, it may still be preferable to consume mango in moderation, or around 1 cup (165 grams) at a time. Additionally, it might be beneficial to combine it with other foods that are high in protein and fiber since this may help prevent blood sugar increases.
As long as you eat fresh mango in moderate amounts, it will likely reduce your risk of developing diabetes. Keep in mind that fresh mango does not contain as much sugar per serving as dried mango does.
4. High in healthy plant compounds
Mango is packed with polyphenols, which are plant compounds that act as antioxidants to protect your body
This fruit has over a dozen different types concentrated in its flesh, peel, and even seed kernel. These include
- gallic acid
- benzoic acid
Antioxidants are crucial because they guard your cells from free radical damage. These extremely reactive substances can harm your cells.
Free radical damage has been connected in research to chronic illnesses and aging symptoms.
Mangiferin, one of the polyphenols, has attracted the most attention and is sometimes referred to as a “super antioxidant” because of how potent it is.
Mangiferin may prevent free radical damage linked to cancer, diabetes, and other disorders, according to test-tube and animal research.
Mango has over a dozen different types of polyphenols, including mangiferin, which is especially powerful. Polyphenols function as antioxidants inside your body.
5. Contains immune-boosting nutrients
Nutrients that support the immune system are abundant in mango.
10% of your daily vitamin A requirements are met by one cup (165 grams) of mangoes.
An immune system that is healthy requires vitamin A. A higher risk of infection is associated with not getting enough of this vitamin.
Additionally, 1 cup (165 grams) of mangoes contains almost 75% of your daily need for vitamin C. This vitamin can increase the number of disease-fighting white blood cells in your body, improve the efficiency of these cells, and strengthen the defenses of your skin.
Other elements found in mango that may help with immunity include
- vitamin E
- several B vitamins
Mango is a good source of folate, several B vitamins, as well as vitamins A, C, K, and E — all of which may help boost immunity.
Can you use canned mangoes for mango chutney?
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.
What if my mangoes aren’t ripe?
Green mangoes can be used in mango chutney, as well! But you may need to add sugar to balance the tartness.
Chutney vs. Salsa
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!