Jalapeño Mango Chutney is a delicious, gluten free condiment that can be enjoyed any time of the day. A great way to utilize any extra produce you already have in your fridge! This chutney recipe is sweetened with mango and unrefined sugars, making it better for you! With a kick of spice from jalapenos, it’s perfect for serving with fish or chicken. Paleo and vegan friendly, too.
Hey ya’ll! So I hope you had a great 4th! I took the rest of last week off because, let’s be honest, my life is chaotic. Pause button is needed. So is an update on life, studio remodel, workshops, all thing Cotter Crunch LLC. Please keep me accountable with a “behind the lense” post. Mmm k?
Now, speaking of updates, here’s a good one! This Jalapeno Mango Chutney was originally created alongside this Coconut Chicken recipe post, but I wanted to update the recipe, and pull it away from that recipe post to give it a focus of its own. Yes, chutney deserves its own focus and descriptive post. It’s one of the most underrated condiments on the planet I tell ya! Plus, it’s one of my most FAVORITE ways to use up all that summer produce. RESOURCEFULNESS!
Let’s begin!
Chutney is simple to make and a great staple item to have in your fridge!
What is chutney anyway?
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 – if the chutney ingredients are, of course. 😉
In the world of delicious fruity condiments, mango chutney falls somewhere between mango jam and mango salsa, or possibly even pico de gallo. Chutney is a confusing condiment, ya’ll!
By the way, 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.
So, what is the difference between chutney and 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. Allow me to explain.
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
OPTIONAL herbs to top! You know, for a little freshness.
To make the best chutney, use firm-fleshed fruits that are almost ripe. Berries and other softer fruits won’t work for chutney because they become watery and lose their flavor during the cooking process.
5 delicious ways to use mango chutney
Of course, the most common ways to eat mango chutney are to either:
- Spread it onto toast, scones, biscuits, etc.
- Eat it straight from the spoon (OK, maybe that’s just me.)
- Make it into a dip topped with a little cilantro.
But get creative with your mango chutney!
- Mango chutney with a touch of curry and mayo or yogurt makes for a great potato or chicken salad mix-in. (Look for my recipe later this week!)
- Grilled fish with sauteed vegetables deserves mango chutney for dipping or even a topping.
- Add mango chutney to your grilled ham and cheese sandwich.
- Last, but not least, spicy mango chutney will bring out the best in a dish of vanilla ice cream.
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 1/2 cup diced red onion
- 1/3 to 1/2 cup coconut sugar or raw sugar (adjust to desired sweetness)
- 1/2 cup apple cider vinegar
- juice of lime 1-2 tbsp
- 1 jalapeño (chopped) – remove seeds if you prefer less spicy.
- 1 tsp of kosher salt
- Pinch of cayenne
- optional 2 tsp fresh grated ginger or 1/4 tsp of ground ginger
- Cilantro to garnish (optional)
Instructions
- Prep your produce – peel and slice mango, shallot; and slice your 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 (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 you use.
- 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
Keywords: chutney, paleo, condiment, mango, vegan, healthy, sauce
