Easy Spicy Mango Chutney
I am so excited to share my recipe for Easy Spicy Mango Chutney with you! I haven’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 but decided that as we eat a lot of curries and are always running out of mango chutney, this was the way to go!
Then I had to decide if I was going to go for a simple sweet mango chutney or something more spicy. I started Googling all the different mango chutneys that we buy, took a note of the spices, checked out some recipes in my own cook books and merged elements of them all into this unique recipe.
This Easy Spicy Mango Chutney is really easy and dry frying the cardamom and cumin seeds is as complicated as it gets. Dry frying spices is quite common in Indian cuisine as it really releases the aroma and flavour from them. Crushing the toasted seeds with a pestle and mortar along with the other spices, garlic, ginger and dried crushed chillies gives this mango chutney a beautiful depth of flavour and a spicy punch which contrasts beautifully with the sweetness of the fresh mango.
If you don’t have a pestle and mortar then use my simple hack which just involves a small bowl and the handle of an old fashioned rolling pin which works just as well in my opinion!
Last weekend I was at the Hampton Court Food Festival where I tried lots of foods including some Indian Mango Chutney with Chillies and I have to say mine was just as good if not better as you don’t get the fresh mango flavour with commercially produced mango chutney! 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 (you can cut the chunks smaller to suit if intending to use this way).
I do hope you try my Easy Spicy Mango Chutney as I think you’ll be impressed especially if you like a bit of a chilli kick and a wonderful depth of flavour to your mango chutney!
More Chutney Recipes
If I’ve put you in the chutney making mood then you might like to check out the following recipes too:
NB: It should be noted that jars with a rubber seal (like the one I used) aren’t ideal for use with chutney as the rubber seals tends to perish over time, so much better to use jars with a screw on lid.
Easy Spicy Mango Chutney
- 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
- 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.
Sterilise jars by washing in hot soapy water (or take straight from dishwasher), fill with boiling water, empty and then place in oven for 20 minutes at 140°C where you leave them until the jam is ready. Washed lids should be sterilised with boiling water and then left to drain. Jars with rubber seals like the one in the picture are best avoided as the vinegar reacts with the seal over time.
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