Spicy Mango Chutney is made with fresh chopped mangoes, sweet and spicy chili peppers and plenty of seasonings. It's sweet and savory and ready to add big flavor to your meals!
Spicy Mango Chutney Recipe
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!
Plus, 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.
Ingredients in Homemade Mango Chutney
- Vegetable oil
- Sweet onion
- Red bell pepper
- Serrano pepper
- Fresh ginger
- Yellow curry powder
- Turmeric
- Paprika
- Fresh chopped mango
- Orange juice
- Apple cider vinegar
- Sugar
- Sea salt
How to Make Mango Chutney
Cook the first few ingredients. 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.
Make it flavorful. Add the seasonings and cook another minute, stirring.
Add the liquids and simmer. 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.
Recipe Tips & Notes
- Change up the seasonings. 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.
- Use the peppers of your choice. You can really spice it up by including super hot 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.
- Don't cook it for too long. The goal is for the mango chutney to be soft, but not mushy.
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.
Storage
Store your spicy mango chutney in the fridge in an airtight container. It should last for about a month. Be sure to use a clean spoon any time you scoop out some chutney!
Any new bacteria introduced to the chutney can cause it to spoil quickly.
How to Serve Spicy 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.
Try Some of My Other Popular Condiment Recipes
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
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
- Heat a pot to medium heat and add the olive oil.
- Add the onion, peppers and ginger and cook until they soften up, about 5 minutes.
- Add the seasonings and cook another minute, stirring.
- 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.
- Enjoy!
Notes
Nutrition Information
Mary Shea says
Great mango chutney recipe! Mine came out quite hot! I used 2 good sized jalapeños and a very flavorful piece of ginger. Maybe I overdid it just a bit!
Mike Hultquist says
Yes!! Thanks, Mary. Glad you enjoyed it! Haha, a little spicy.
Jessica Lupardo says
it's beautiful aroma has filled my whole house as it slowly simmers...double the recipe because everyone wants some
Mike Hultquist says
Awesome. Enjoy, Jessica! I love it.
Gloria Graichen says
Love it ,Love it,
Paige says
This sounds like a great recipe to try. What other ingredient could I use to replace the red bell pepper?
Michael Hultquist - Chili Pepper Madness says
Thanks, Paige. You can use pretty much any chili pepper you'd like with this recipe in place of the red bells. I like a mix of hot and sweet for myself. See the discussion section in the post about this. Let me know what you wind up choosing. I'd love to hear.
jan handley says
i shall try this recipe,thank you looks delicious.
Michael Hultquist - Chili Pepper Madness says
Great! I hope you enjoy it.
Adriana says
Hi, i love the sound of this chutney,can you tell me how long can i keep this for. Thanks for the blog……
Michael Hultquist - Chili Pepper Madness says
Thanks, Adriana. It should keep for a couple weeks in the refrigerator. Enjoy!
MPaula Whelan says
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?
Michael Hultquist - Chili Pepper Madness says
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.