Mango Chutney


It is mango season so here is just one way to use up those juicy fruits while they are ripe for the picking. This chutney is sweet but definitely has a savory and a spicy component. Since whipping up a batch, I have discovered that it pretty much tastes great with everything as a condiment on the side, especially jerk chicken. However, my new favorite way to devour it is simply with some crackers. This recipe makes about 3 cups, if you think that might seem like more you can eat, give a jar of it to your host mom.

1 tablespoon coconut or vegetable oil
1 scotch bonnet pepper, minced
1 medium onion, chopped medium
1/4 cup finely chopped fresh ginger
1 clove garlic, minced
4 lbs ripe mangos (5 julie mangos), peeled, pitted, and roughly chopped
1 cup of sugar
3/4 cup distilled white vinegar or rice vinegar
1 teaspoon garam masala
1 teaspoon Kosher salt
1/2 teaspoon mustard seeds (optional)

Note about the ingredients: Garam masala and mustard seeds are both spices used in Indian cooking. I found both of them in stores owned by Indians in Jamaica. Since the heat of scotch bonnet peppers can vary, I just added a little bit at a time, tasting the chutney as it cooked, and ended up adding one whole pepper by the end. If you use a more stringy type of mango, I would recommend blending or food processing it before adding it to the pot. Otherwise, your chutney will maintain that stingy texture.

Heat oil and scotch bonnet pepper in a medium saucepan over medium heat. When oil starts to bubble around the pepper add the onion and cook until softened, about 5 minutes, stirring often. Add in ginger and garlic and continue to cook until fragrant, about 1 minute.

Add mangos, sugar, vinegar, garam masala, salt, and mustard seeds to pan. Bring to a boil, reduce heat and simmer until mangos soften and sauce is thick and syrupy, about 45 to 60 minutes. Give the chutney a good stir every 10 minutes or so while it cooks. In the end, it will have the texture of a fruit preserve.

Place in a large jar or sealable container and allow to cool. Cover and store in the refrigerator.


5 thoughts on “Mango Chutney

  1. usually, i eat it on crackers as a snack but it goes well as a condiment to jerk chicken or fried chicken. it is sweet and spicy at the same time.

  2. In Hawaii, we used to use chutney with our curry for a sweet and savoury combo of awesomeness. Also, Michelle and I discovered how good it was with good brie and french bread which we don’t have here of course.

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