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26 September 2018

A recipe for homemade mango chutney made with fresh chopped mangoes, sweet and spicy chili peppers and plenty of seasonings. It is sweet and savory and ready to add big flavor to your meals.

It’s mango chutney time in the Chili Pepper Madness kitchen, my friends, and I think this is a recipe you’re going to want. It is a big whirlwind of flavors, with a mix of sweet and savory and spicy all rolled into one, and it’s also a great way to use up some of those peppers from your crazy garden, right?

My garden is exploding with peppers right now – it’s just that time of year, so I’m using up some of my sweet and spicy peppers to make up a few batches of chutney to add some zing to my dishes.

If you enjoy chutney, this is a recipe you’ll need.

What is Chutney?

Chutney is a spicy condiment made with a mixture of vegetables and/or fruits, often mixed with vinegar, spices, and some form of sweetener, such as sugar or honey.

It is originally from India, but its flavor and versatility has helped it spread around the world.

About this Recipe – and the Peppers

There are many different variations of chutney, really based on the ingredients you’ve decided to use, such as tomato chutney or even easy pepper chutneys.

For this recipe, I’m using fresh mangoes, primarily because we both love mangoes here and, to be honest, they were on sale! Awesome

Fresh mangoes

So red and juicy!

I’ve also picked a random selection of peppers from my garden, though for the recipe, I’m including a write up of using bell peppers and serrano peppers, which are very easy to find in stores.

Peppers for our spicy mango chutney

Feel free to make your mango chutney with the peppers of your choice. You can really spice it up by including superhot peppers, such as the ghost pepper or a nice 7 Pot chili pepper.

Or, make a milder version by using only sweeter peppers. The choice is yours.

Let’s talk about how we make our mango chutney, shall we? It’s quite easy.

How to Make Mango Chutney – the Recipe Method

First, heat a good sized pot to medium heat and add some olive oil.

Add in your onion, peppers and fresh chopped ginger and cook them down until they soften up, about 5 minutes or so.

Add the seasonings and cook another minute, stirring. For the seasonings, I’m using curry powder, turmeric, paprika and a bit of salt, though you can easily vary this up. Add in a spicier chili powder or spicy chili flakes if you’d like.

Next, add the mango, orange juice, apple cider vinegar, sugar and a pinch of salt.

Reduce the heat and simmer the pot for 20 minutes, until the mango chutney is nicely softened and flavorful.

It should be soft but not overly mushy.

Simmering the Spicy Mango Chutney

That’s it, my friends! Easy, right?

Enjoy!

Spicy Mango Chutney - Ready to serve

Makes about 2 cups.

Store in the fridge in airtight containers. Should last about a month.

Serving Suggestions for Your Mango Chutney

Chutney should be used as a general condiment, which means it is extremely versatile. Spread it over sandwiches for a nice flavor burst. Try it with grilled cheese.

Mix it with mayo to make chicken or tuna salad. Use it a dipper for fried foods. It is great served over grilled meats, particularly fish and pork. Try it on grilled pork chops for sure! Or a good grilled pork burger!

It’s also perfectly at home on a meat and cheese platter.

So many ideas!

Try Some of My Other Popular Condiment Recipes

Spicy Mango Chutney - in a bowl, waiting for you to eat

If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

Spicy Mango Chutney - Recipe
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
A recipe for homemade mango chutney made with fresh chopped mangoes, sweet and spicy chili peppers and plenty of seasonings. It is sweet and savory and ready to add big flavor to your meals.
Course: Main Course, Salsa
Cuisine: American, Indian
Keyword: chili peppers, chutney, condiment, mango
Servings: 32
Calories: 24 kcal
Ingredients
  • 2 tablespoons vegetable oil
  • 1 small sweet onion chopped
  • 1 medium red bell pepper chopped
  • 2 serrano peppers chopped
  • 1 teaspoon chopped fresh ginger
  • 1 tablespoon yellow curry powder
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • 3 cups fresh chopped mango
  • Juice from half an orange
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon sugar
  • Pinch of sea salt
Instructions
  1. Heat a pot to medium heat and add the olive oil.
  2. Add the onion, peppers and ginger and cook until they soften up, about 5 minutes.
  3. Add the seasonings and cook another minute, stirring.
  4. Add the mango, orange juice, apple cider vinegar, sugar and a pinch of salt. Reduce the heat and simmer the pot for 20 minutes, until the mango chutney is nicely softened and flavorful.
  5. Enjoy!
Recipe Notes

Heat Factor: Medium, though you can easily adjust the heat with hotter or milder peppers, as well as chili flakes and powders.

Store in the fridge in airtight containers. Should last about a month.

Makes about 2 cups.

Nutrition Facts
Spicy Mango Chutney - Recipe
Amount Per Serving
Calories 24
% Daily Value*
Sodium 1mg 0%
Potassium 53mg 2%
Total Carbohydrates 3g 1%
Sugars 3g
Vitamin A 6.4%
Vitamin C 13.4%
Calcium 0.5%
Iron 0.9%
* Percent Daily Values are based on a 2000 calorie diet.
Spicy Mango Chutney - A recipe for homemade mango chutney made with fresh chopped mangoes, sweet and spicy chili peppers and plenty of seasonings. It is sweet and savory and ready to add big flavor to your meals. #Condiment #Indian #Chutney #ChiliPeppers #Mango

2 comments

  1. MPaula Whelan

    Even when I lived in the nearest city, I could seldom find serranos and then only sometimes in ethnic markets. I now live in a rural town with no serranos. Jalapenos are most often sold packaged for double what I paid in the city. Small Thai peppers are sold in pint containers – a lot of small peppers in a pint! I now more than enough of these pickled; eating them fresh means tossing more than half.
    I joined a CSA (first time); they had jalapenos for only 2 weeks. They were very small and very hot. I asked them to let me know when they were running out so I could get some for preserves. They didn’t respond.
    There is a farmer’s market once a week but I can’t there on public transit. I just found a way to get there once a month. I will go next week and see what it is like and hope for late (probably red) hot peppers. I will talk to the vendors and hope to find a source for next year.
    Since I will probably use the tiny Thai peppers for this chutney, how many should I use? Two chopped serranos might equal half a cup. Although I do prefer hot chutney, would half a cup of tiny peppers be hot or HOT?

    1. Michael Hultquist - Chili Pepper Madness

      MPaula, I would probably use a small amount of the Thai peppers to test the heat, as you can always add in more for the next batch. It’s up to your preferred heat preference, though note that the sweetness of the other ingredients will tamp down the heat overall, so you can probably use more than you think. Let me know how it turns out for you.

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