Jalapeño Mango Chutney is a delicious, gluten-free condiment that can be enjoyed with all kinds of different foods. This chutney is sweetened with mango and unrefined sugars, and has a kick of spice from jalapeños. Perfect for serving with fish or chicken. Paleo and vegan-friendly, too.
What Is Chutney?
Although it’s originally from India and commonly included in Indian cuisine, chutney is popular across the world. With good reason, too! Chutney is gluten-free, easy to make, and can be nutritious!
In the world of delicious fruity condiments, mango chutney falls somewhere between mango jam and mango salsa.
Chutneys aren’t limited to fruit varieties; vegetable chutney is very popular in South India. That being said, the majority of chutney recipes in the U.S. are fruit-based.
Chutney vs Relish
Not to get all food geeky on you, but the difference between, chutney, relish, jams, and salsa is more about how the ingredients are prepared than anything else.
In their classic/traditional form, all of the condiments mentioned above require that the ingredients be cooked. Yes, there are no-cook salsa recipes and freezer jam recipes out there, but those aren’t the classic versions.
All you really need to make chutney are a few simple pantry ingredients:
- a fruit or vegetable
- a variety of spices
- some sort of sweetener
- vinegar
Berries and other softer fruits won’t work for chutney because they become watery and lose their flavor during the cooking process.
Ingredients You’ll Need
Below is an overview of the ingredients and recipe. Please be sure to scroll down to the recipe card below for the complete details and nutrition information.
- Mango – to make the best chutney, use firm-fleshed fruits that are almost ripe.
- Shallot or red onion
- Coconut sugar or raw sugar – adjust to desired sweetness
- Apple cider vinegar
- Fresh lime juice
- Jalapeño – remove seeds if you prefer less spicy.
- Seasoning – kosher salt, cayenne, and ginger
- Cilantro – to garnish
How to Make Mango Jalapeño Chutney
- Prep the produce. Peel and slice mango and shallot. Slice the jalapeño, removing seeds if you desire less spice. Place in a small pot.
- Cook the chutney. Place remaining ingredients in the pot and cook on medium to medium high heat until mango and jalapeños soften. The mangos will start to brown around 15-20 minutes. The sugar will be dissolved and liquid should be reduced some what.
- Blend the chutney. When the mangoes begin to brown and the liquid is reduced, remove from stove and place all ingredients in a food processor or blender and pulse until ingredients are mixed, but still thick
- Serve and enjoy. If serving right away, spoon into a bowl and garnish with cilantro (if desired).
- Store for later. Store chutney in an airtight container in the fridge for up to 10 – 12 days.
Some of Our Favorite
Ways to Enjoy Chutney
This sweet and spicy homemade chutney is amazing when served with:
Jalapeño Mango Chutney Recipe
- Total Time: 30
- Yield: 7-8 1x
Description
How to Make Chutney PLUS easy Jalapeño Mango Chutney Recipe!
Ingredients
- 1 ripe mango peeled and sliced (see notes)
- 1 medium size shallot (peeled and sliced) or ½ cup diced red onion
- ⅓ – ½ cup coconut sugar or raw sugar (adjust to desired sweetness)
- ½ cup apple cider vinegar
- 1–2 Tablespoons fresh lime juice
- 1 jalapeño (chopped) – remove seeds if you prefer less spicy.
- 1 teaspoon of kosher salt
- Pinch of cayenne
- optional 2 teaspoons fresh grated ginger or ¼ teaspoon of ground ginger
- Cilantro to garnish (optional)
Instructions
- Prep the produce – peel and slice mango, shallot; and slice the jalapeño, removing seeds if you desire less spice. Place in a small pot.
- Place remaining ingredients (minus cilantro) in the pot. Cook on medium to medium high heat (stirring occasionally) until mango and jalapeños soften. The mangos will start to brown around 15-20 minutes. The sugar will be dissolved and liquid should be reduced some what.
- Remove from stove and place all ingredients in a food processor or blender.
- Pulse a few times until ingredients are mixed, but still thick.
- If serving right away, spoon into a bowl and garnish with cilantro (if desired).
- If you’d like to save the chutney for later, spoon into a glass container, and cover with lid. A small mason jar works great!
- Store chutney in an airtight container in the fridge for up to 10 – 12 days. Makes about 1 cup depending on the size of mango used.
- Ways to use chutney – on grilled fish or chicken. Great with burgers! Or even as a dip mixed with yogurt.
- Add extra salt and pepper, if desired.
Notes
Tips for Peeling Mango – Peel the mango from top to bottom. Using the Y-shaped peeler, work your way around the mango. Slice in half, cutting around the pit. Holding the fruit vertically, trim the remaining flesh off the pit. Slice the cut halves into smaller wedges or cubes. Another quick trick to slicing mango can be seen in this recipe video.
- Prep Time: 10
- Cook Time: 20
- Category: condiment
- Method: boil
- Cuisine: Indian
Nutrition
- Serving Size: 2 tbsp
- Calories: 72
- Sugar: 15.2 g
- Sodium: 154.4 mg
- Fat: 0.2 g
- Saturated Fat: 0 g
- Carbohydrates: 17.2 g
- Fiber: 1.2 g
- Protein: 0.7 g
- Cholesterol: 0 mg
I used this to make chicken salad (used chutney instead of mayo) and added toasted almonds…absolutely delicious!
We LOVE this idea, Annette! Now we have to try it! Thanks for sharing your recipe idea. Happy cooking!
Sooooo simple to make and SO tasty! Going to be making double and triple batches from now on because it’s going to disappear so fast! 😀 Thanks for an amazing recipe!
Woohoo! So glad! It’s great on tacos too. Let me know how else you use it Mikaila
I made this for “my man” who is a big fan of jalapeño anything! He loved it! Puts it on everything or nothing! I followed the recipe exactly the first time. Great! The second and third time I kept half of the jalapeño seeds, as he likes it spicy!
Woohoo! Love that it’s man approved! Thanks for recipe tips Nancy
I must have done something wrong. All I can taste is the vinegar .
Oh no! How long did you cook it? Did you add the honey and mango? HOw much vinegar did you use?
Hi! Is this a good recipe for canning? I am looking for a mango jalapeno chutney recipe to can for Christmas gifts.
Thank you so much!
Becca Schmidt
absolutely! It’s great for a gift too. 🙂
Hi, nice recipe but you couldn’t be more wrong. Berries and soft fruits make the best chutneys. They are actually most widely used in India. No one wastes good mangoes on chutneys here.
Good to know. I have never tried with berries! Haha we always use a stone fruit. Berries are sacred here. 😉
Has anyone made this in a crockpot?
Not yet, but I bet you could!
Ooh, I LOVE chutney. It’s one of my favorite Indian condiments! Most of the time, I’ve had tomato or some kind of sweet pepper chutney except for this one mango chutney from Trader Joe’s. It’s delicious but nothing would beat a homemade recipe. Have to try this sometime–and add an extra jalapeno!
I love the TJ’s chutney, but you gotta try the homemade one with jalapeno. LIFE changing. ahah I may be bias 😉
interesting about chutneys, I like the sweet-sourness of them versus a jam, so thank you for this mango version
Glad you enjoyed the fun facts too Sabrina. Haha.
The tips for peeling the mango were perfect! This tasted great!
This was so good! I loved it with my toast and scones!
I love hearing that! Mmm yes, this would be so good on scones ?
This sounds like something that would pair well with fish tacos or tortilla chips. Love the spicy/sweet combo!
Yes and yes!! So delicious on fish tacos ?
I think this would taste amazing on burgers!
Oooo I’m so there. When’s dinner? ?
I usually make fruit salsas when I want something to jazz up our fish, but I tried your mango chutney instead. Boy was this tasty!! Thanks for the great recipe!!
I am ready to smear this on everything!
Do it friend!
I LOOOOOVE chutney – wowza. Great recipe (as always), with the mix of sweet mango and spicy jalapeño; and I hope you’re feeling recharged and well-rested – you deserve to feel your best! Sending hugs.
Oh liz, then you will love my recipe with this on thursday! Stay tuned. 😉
Would this work with tinned jalapenos
You can try! It might be a little different, texture wise, but still good!