This Easy Spicy Mango Chutney is a fusion of beautiful sweet mango, Indian spices, ginger, garlic and red chilli. Bursting with flavour and the perfect accompaniment to curries, cold meats and cheese – this delicious mango chutney really packs a punch!
The Back Story
I hadn’t made chutney in too long, but when I came across a glut of mangoes reduced to 17 pence in the supermarket last week, I knew I had to preserve them.
I was torn between making mango jam and mango chutney. However, as we eat a lot of curries and are always running out of mango chutney, I decided this was the way to go!
Then I had to decide between a simple sweet mango chutney or something more spicy.
I started Googling all the different mango chutneys that we buy. I took note of the spices, checked out some recipes in my cookbooks and merged elements of them all into this unique recipe.
This Spicy Mango Chutney is incredibly easy; dry frying the cardamom and cumin seeds is as complicated as it gets.
Dry frying spices is common in Indian cuisine as it releases aroma and flavour.
The toasted seeds are crushed with a pestle and mortar along with other spices, garlic, ginger and dried crushed chillies.
This gives the chutney a beautiful depth of flavour and a spicy kick which contrasts beautifully with the sweetness of the fresh mango.
If you don’t have a pestle and mortar, use my simple hack. Just use a small bowl and the handle of an old-fashioned rolling pin, which works just as well in my opinion!
Last weekend I attended the Hampton Court Food Festival, where I tried lots of foods, including some Indian Mango Chutney with Chillies.
I have to say mine was just as good, if not better. You don’t get the fresh mango flavour with commercially produced mango chutney!
Storage
Store your homemade mango chutney in a cool, dry, dark place. It is best consumed within 6 months.
After opening, keep the chutney in the fridge and consume within 4 weeks. That’s if it lasts that long!
What does Mango Chutney go with?
My Easy Spicy Mango Chutney is the perfect accompaniment to curry, but would also be great with cheese, cold meats, chicken, or perk up a sandwich.
Do try my Easy Spicy Mango Chutney as I know you’ll be impressed by the chilli kick and wonderful depth of flavour!
More Chutney Recipes
If I’ve put you in the chutney-making mood, then you should check out the following recipes too:
- Mixed Tomato Chutney
- Easy Green Tomato Chutney with Fig
- Homemade Fruity Chutney
- Apricot & Apple Chutney
- Cranberry Chutney
- Apple & Red Onion Chutney
- Cranberry Beetroot Christmas Chutney
- Spicy Courgette & Apple Chutney
NB: It should be noted that jars with a rubber seal (like the one I used) aren’t ideal for use with chutney. This is due to the rubber seals perishing over time, so it’s best to use jars with screw-on lids.
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Easy Spicy Mango Chutney
Ingredients
- 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 mangoes ripe
- 250 ml cider vinegar
- 225 g light soft brown sugar
- 2 tsp salt flakes
- 1 red chilli seeds removed, finely chopped
Instructions
- Dry fry the cumin and cardamom seeds for a few seconds until they turn golden and release a heady aroma, move with a wooden spoon for even toasting.
- Place the toasted seeds in a pestle & mortar (or use a bowl and handle of a rolling pin) along with the crushed chillies, paprika, crushed garlic and grated ginger.
- Pummel until evenly mixed together.
- Prepare the mangoes by slicing down either side of the stone, score with cross hatch pattern into the halves and then turn the halves inside out. Then cut the flesh from the sides of the stone and score along the lengths.
- Cut the cubes of mango off and then cut these into smaller pieces (you decide how chunky you want the chutney).
- Place light brown sugar, salt and cider vinegar into a large pan and gently heat until sugar dissolves.
- Stir in the spice paste and then add the chopped mango.
- Bring to the boil and then reduce to a simmer, cooking gently for about 40 minutes or until mixture looks syrupy, stirring regularly.
- Stir in the chopped red chilli 10 minutes before the end of cooking.
- Pot up into hot sterilised jars and seal with lids immediately.
- Makes about 600 mls.
- Can be eaten straight away or stored in a cool dark place for up to 6 months. Once open eat with 4 weeks and store in the fridge.
Pamela Mcmullan
Thank you for this recipe, we love it although i did adapt it by cutting back 2 mangoes and adding a mango weight in raisins and another mango weight in dates.
Camilla
Awesome Pamela, great to add your own spin to the recipe:-)
Kari C
What are “green ripe” mangoes???
Camilla
Hi Kari, thank you for flagging this up. The mangoes I used were just ripe ie soft to the touch and mostly green in colour as per the photographs. However there are many types of mango that show their ripeness with other colours so I shall change the wording.
Christine Grice
Thanks so much Camilla for this recipe!! I first made this 2 Christmas’s ago to have with ham and it has become a family favourite! Now it’s a staple in this house, delicious!! Chris
Camilla
Aaw, that’s lovely to hear Christine, so glad you all love it:-)
Ash
can I use frozen mangos?
Camilla
Hi Ash, I don’t see why not, frozen fruit works fine in jam.
Shirleen
I love to make this in a big batch so I can give away to friends. Is it ok to just double the recipe? Can’t wait to make it.
Camilla
Hi Shirleen, the recipe is best made in the quantity given or the timings could double or even triple. You might consider making 2 pans of chutney at the same time.
Lorraine
In Australia no one seems to “water bath “ rather put hot jam ect into hot jars with hot lids.. fill the jars to the top, put lids on tightly, and, carefully turn jars upside down, onto news paper or a towel, till cool. . Keeps a long time in the cupboard. Refridge after opening. I . do this with stewed fruit as well.
Camilla
There’s really no need to turn upside down, a vacuum will form as the mixture cools.
Mike
Hi Camilla, I’ve been making spicy chutney for only a few years and I have been toying with trying a mango version, I’ve seen plenty of recipes but nothing really gave me the urge to follow up, but reading yours has given me a boost, it looks and sounds amazing.
I was just wondering on the amount of chilli to the amount of mango is that a gentle kick of heat? I only ask as my family and friends and myself are chilli heads and I would love to get your advice on going hotter, would it ruin the natural sweetness and flavor of the mango?
Camilla
Hi Mike, glad you like my recipe. This doesn’t have an overly hot chilli heat but I believe it has the perfect combination of sweet and chilli flavours as do other readers. You could add a little more dried chill if you wished but I wouldn’t over do this.
Susan
Bought some Mangoes on sale and wanted to do something different with them. This recipe was easy to follow the the results taste great.
Camilla
Awesome Susan, so glad you like the recipe:-)
Debbe
Rather than canning, could this be frozen until you need a batch?
Camilla
I haven’t canned this have I. It’s not a term we use in the UK. But my understanding of the word canning is that you hot water bath the jars of preserves? I’m not seeing the logic of not just following the recipe and keeping the chutney in a cook dark place until you open it and store in a fridge.
Janice Pattie
What a delcicious chutney and so easy to make.
Camilla
Thank you Janice:-)
Cathy Marshall
Without a doubt this is the best chutney recipe you will keep coming back to. I’ve made it many times. I’ve not had enough mangoes before so I’ve used tinned mango pulp. This time I’m adding diced tart apple and raisins as my mangoes are small. The spices are a perfect blend.
Camilla
So happy that you love my Mango Chutney Cathy, always lovely to get positive feedback after developing a recipe:-)
Carol
Water bath?
Camilla
Hi Carol, we don’t water bath in the UK but if that’s what you do then I’d use a similar recipe as a guide.
Joan
Camilla, if you do not waterbath in the uk then how do you make sure your homemade bottled food is air tight?
Camilla
Hi Joan, well it’s not just the UK, Europe too and can’t speak for the rest of the world but I have read up on why canning is popular in the US because of botulism present in the soil I seem to recall. No cases of botulism ever occurred in jam in the UK and the last case recorded was in tinned pate many, many decades ago. But I totally respect anyone wishing to can and am in many US groups where I say people should do what they prefer. So to answer your question, the seal occurs when you put hot jam into jars and seal tightly with a lid immediately. As the jam cools the vacuum occurs sealing the jam airtight.
Diego Lopes
Almost like a jam? This looks delicious. It’ll sure be a weekend experience.
Camilla
You tell me after you’ve made it;-)
Lucy
I’ve never made chutney but it sounds so easy from your recipe so I’ll have to give it a go one day soon. Great video too Camilla. I always find process shots difficult to take as I’m very messy!!
Camilla
Thanks Lucy, glad to have inspired you. I think some dishes are easier than others to shoot the step by steps for:-)
Traci
Oh yum! I love mango anything and this chutney looks devourable! Would love this with some cheese and crackers. Just pinned! Thanks for the beautiful recipe 🙂
Camilla
Thanks Traci, yes it wonderful with cheese & crackers:-)
Tara
I have actually never made chutney on my own before. This looks absolutely incredible. I can’t wait to try it.
Camilla
Great Tara, glad to have inspired you:-)
Jillian
I love the colors! It’s like eating Fall! YUM!
Camilla
Thank you Jillian:-)
Allison - Celebrating Sweets
I love sweet and spicy together. This sounds fabulous!
Camilla
Thanks Allison, me too:-)
Catherine
Dear Camilla, your chutney looks so beautiful. I love the deep orange and gold hues…this spread over a few crackers would hit the spot for me.
Camilla
Thank you so much Catherine, I may just have to run out to the kitchen for some with cheese & crackers myself;-)
Jacqui Bellefontaine
That mango chutney looks amazing.
Camilla
Thank you Jacqui:-)
Ros
My mom makes chutney like this all the time. She’s a little experimenter too! I think she recently tried pineapple too. It was surprisingly delicious. Will definitely pass this on to her. 🙂
Camilla
Thanks, pineapple chutney sounds fab too:-)
Jacqueline Meldrum
I love mango chutney, it is great with curry, but I use it a lot in sandwiches and wraps. YUM!
Camilla
Thanks Jac it is very versatile isn’t it:-)
Louise
Oh this looks good. I should make this for me and my OH as we like a bit of chilli in it. Thanks for sharing too x
Camilla
Thank you, I’m sure you’ll love it:-)
Janice
What a beautiful colour! I love mango chutney especially with curries, it’s usually quite expensive to buy, so this looks like a great option.
Camilla
Thank you Janice:-)