Easy Spicy Mango Chutney
Easy Spicy Mango ChutneyI 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:
- Mixed Tomato Chutney
- Homemade Fruity Chutney
- Apricot & Apple Chutney
- Spanish Persimon 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 as the rubber seals tends to perish over time, so much better to use jars with a screw on lid.
Why not pin for later?
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 green mangoes ripe
- 250 mls 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.
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:-)