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★★★★★30 Comments

Jalapeño Mango Chutney {How to make Chutney!}

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by Lindsay Cotter Posted: July 8, 2019

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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.

Jalapeño mango chutney in mason jar being stirred with spoon.

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.

looking down into a jar of jalapeno mango chutney

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!

  1. 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!)
  2. Grilled fish with sauteed vegetables deserves mango chutney for dipping or even a topping.
  3. Add mango chutney to your grilled ham and cheese sandwich.
  4. Last, but not least, spicy mango chutney will bring out the best in a dish of vanilla ice cream.

 

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A spoonful of jalapeño mango chutney hovering above mason jar filled with chutney

Jalapeño Mango Chutney Recipe


★★★★★

5 from 10 reviews

  • Author: Lindsay Cotter
  • Total Time: 30
  • Yield: 7-8 1x
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Description

How to Make Chutney PLUS easy Jalapeño Mango Chutney Recipe!


Ingredients

Units Scale
  • 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

  1. Prep the produce –  peel and slice mango, shallot; and slice the jalapeño, removing seeds if you desire less spice. Place in a small pot.
  2. 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.
  3. Remove from stove and place all ingredients in a food processor or blender.
  4. Pulse a few times until ingredients are mixed, but still thick.
  5. If serving right away, spoon into a bowl and garnish with cilantro (if desired).
  6. 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!
  7. 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.
  8. Ways to use chutney – on grilled fish or chicken. Great with burgers! Or even as a dip mixed with yogurt.
  9. 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

We have a new cookbook!

Allergy Friendly Recipes for Everyone Around The Table! Pre-order here

Alright my friends, gather that “almost too ripe” summer produce and go make some chutney. You will not be disappointed, plus you won’t be wasting any food! Just sayin…

Ever tried making your own chutney?

LC

 
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Categories: Condiments, Dairy-Free, Egg-Free, Gluten-Free, Grain-Free, Nut-Free, Stovetop, Vegan, Vegetarian Tags: mango, sauce, vegan friendly

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Mikaila

    06/01/2022 at 4:01 PM

    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!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      06/02/2022 at 7:27 AM

      Woohoo! So glad! It’s great on tacos too. Let me know how else you use it Mikaila

      Reply
  2. Nancy Cotte

    03/16/2021 at 3:28 PM

    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!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      03/18/2021 at 12:31 PM

      Woohoo! Love that it’s man approved! Thanks for recipe tips Nancy

      Reply
  3. Kathy

    10/20/2020 at 2:37 PM

    I must have done something wrong. All I can taste is the vinegar .

    Reply
    • Avatar photoLindsay Cotter

      10/20/2020 at 3:01 PM

      Oh no! How long did you cook it? Did you add the honey and mango? HOw much vinegar did you use?

      Reply
  4. Becca Schmidt

    08/26/2020 at 2:13 PM

    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

    Reply
    • Avatar photoLindsay Cotter

      08/26/2020 at 2:17 PM

      absolutely! It’s great for a gift too. 🙂

      Reply
  5. S. C.

    12/15/2019 at 5:53 AM

    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.

    Reply
    • Avatar photoLindsay Cotter

      12/15/2019 at 12:11 PM

      Good to know. I have never tried with berries! Haha we always use a stone fruit. Berries are sacred here. 😉

      Reply
  6. Teri

    10/21/2019 at 9:07 PM

    Has anyone made this in a crockpot?

    Reply
    • Avatar photoLindsay Cotter

      10/22/2019 at 5:33 PM

      Not yet, but I bet you could!

      Reply
  7. Cassie Thuvan Tran

    07/18/2019 at 10:17 AM

    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!

    Reply
    • Avatar photoLindsay Cotter

      07/19/2019 at 10:35 AM

      I love the TJ’s chutney, but you gotta try the homemade one with jalapeno. LIFE changing. ahah I may be bias 😉

      Reply
  8. Sabrina

    07/13/2019 at 6:37 PM

    interesting about chutneys, I like the sweet-sourness of them versus a jam, so thank you for this mango version

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      07/15/2019 at 7:21 PM

      Glad you enjoyed the fun facts too Sabrina. Haha.

      Reply
  9. Suzy

    07/11/2019 at 9:45 AM

    The tips for peeling the mango were perfect! This tasted great!

    ★★★★★

    Reply
  10. Toni

    07/09/2019 at 7:28 AM

    This was so good! I loved it with my toast and scones!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      07/09/2019 at 11:31 AM

      I love hearing that! Mmm yes, this would be so good on scones ?

      Reply
  11. Dana @ Pretty Little Apron

    07/08/2019 at 8:40 PM

    This sounds like something that would pair well with fish tacos or tortilla chips. Love the spicy/sweet combo!

    Reply
    • Avatar photoLindsay Cotter

      07/09/2019 at 11:32 AM

      Yes and yes!! So delicious on fish tacos ?

      Reply
  12. Tanya Schroeder

    07/08/2019 at 4:01 PM

    I think this would taste amazing on burgers!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      07/09/2019 at 11:33 AM

      Oooo I’m so there. When’s dinner? ?

      Reply
  13. Liz

    07/08/2019 at 2:35 PM

    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!!

    ★★★★★

    Reply
  14. Cathy Pollak

    07/08/2019 at 9:07 AM

    I am ready to smear this on everything!

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      07/09/2019 at 11:33 AM

      Do it friend!

      Reply
  15. Liz S

    07/08/2019 at 4:12 AM

    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.

    ★★★★★

    Reply
    • Avatar photoLindsay Cotter

      07/08/2019 at 3:10 PM

      Oh liz, then you will love my recipe with this on thursday! Stay tuned. 😉

      Reply
      • Anthony Hawke

        02/05/2020 at 1:40 AM

        Would this work with tinned jalapenos

        ★★★★★

        Reply
        • Avatar photoLindsay Cotter

          02/06/2020 at 6:37 PM

          You can try! It might be a little different, texture wise, but still good!

          Reply

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Lindsay Cotter of Cotter Crunch

About Lindsay

Hi, y’all, I’m Lindsay Cotter, a Nutrition Specialist with a focus on Gluten-Free eating. I love creating delicious nourishing food that anyone can enjoy.

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