Mango Chutney
Sweet, savoury, and just the right amount of spicy, this mango chutney brings together Jamaican and Indian flavours in one irresistible condiment. Juicy mangoes, warming spices, and a touch of heat make it the perfect finishing touch for curries, grain bowls, sandwiches, wraps, and more.
When I go to Jamaica, one of the things my taste buds and I look forward to most is the mango chutney my Trinidadian friends make. It’s very nostalgic for me, as my parents had a mango tree in their yard when we were living in Jamaica, so they made mango chutney all the time. This recipe is my take on it.
When you hear “chutney,” you might think of Indian food (not Jamaican). You’re not wrong. Jamaica is a melting pot of cultures, and Indian cuisine plays a big role. This chutney reflects that with its warming spices and pungent aromatics. Made in just under an hour, it’s one of those condiments you’re going to want to make a double batch of and keep so you can put it on everything (almost).
Authentic Mango Chutney That Feels Like Home
Need a little extra motivation to get in the kitchen today? Here’s why this mango chutney recipe deserves your attention:
- Somewhere between sweet, savoury, and spicy, this chutney is an explosion of flavour. It’s one of those condiments that’ll turn a plain-Jane dish into something to write home about.
- I love the texture of this Jamaican favourite. Thick, smooth, and glossy with nice chunks of mango throughout, it’s anything but boring.
- You’re going to want to put this chutney on everything. From burgers to traditional Jamaican dishes to vegan charcuterie boards, it’s an incredible complement to many a meal. Check out the section below titled “Ways to Use It” for more.
Notes on Ingredients
Time to grab your ingredients and fire up the stove! Here’s what you’ll need (precise measurements can be found in the recipe card below):
- Neutral oil – Avocado oil or safflower oil would be my top picks.
- Aromatics – Fresh ginger, garlic, and fresh red chilli.
- Spices – Cumin, coriander, cinnamon, and cardamom. All ground.
- Mangoes – You want them to be ripe but firm. If they’re too ripe, they’ll get mushy, and your chutney may come out overly sweet. If they are under-ripe, you’ll end up with a bitter chutney.
- White granulated sugar – You could use coconut sugar or brown sugar if you prefer, but granulated sugar is my favourite for this recipe.
- White vinegar – Apple cider vinegar would also work. For a little acidity without overpowering the star of the show (mango).
- Fine sea salt – Or plain ol’ table salt.
How to Make Mango Chutney (Jamaican-Style)
Ok team! Ready to get started? Here’s a quick look at how to make your new favourite chutney. Please see the recipe card below for more detailed instructions.
- Prep the mangoes. Wash and dry the mangoes, then use a sharp knife to peel them and cut the flesh away from the pit. Dice the flesh into 1/2 inch (1 1/2 cm) pieces.
- Cook the aromatics. Heat the oil over medium-low heat in a pan, add the aromatics, and sauté for 1 minute.
- Toast the spices. Add the spices and sauté for 20-30 seconds until fragrant.
- Add the mangoes. Stir in the mangoes, followed by the sugar, vinegar, and salt.
- Dissolve. Increase the heat to medium and cook until the sugar dissolves completely and the mixture begins to simmer.
- Simmer. Reduce the heat to low and cook uncovered for 30–40 minutes, stirring occasionally.
- Create texture. As the mangoes soften, press some against the sides of the pan. Partially mash some of the mangoes in the centre while leaving some pieces whole.
- Check for doneness. You’ll know the chutney is ready when it’s glossy and jam-like. A spoon dragged across the bottom of the pan should leave a trail for a second or two.
- Cool. Remove from the heat and cool completely.
- Store. Spoon the chutney into clean jars and refrigerate. It will thicken as it cools.
Tips for the Best Chutney
- Work in steps. While it may be tempting to throw everything into the pan and start simmering. It’s super important to first sauté the aromatics and then toast the spices. This will allow the ingredients to release their full flavour potential for a more satisfying chutney.
- Watch the garlic. Garlic has a tendency to burn and turn bitter, so keep the heat at medium-high when sautéing, don’t over-cook, and keep everything moving.
- Be patient. This chutney needs at least 30 minutes to simmer. If you try to cut that time short, the flavours won’t meld and deepen properly.
- Keep things moving. When simmering the chutney, give it a stir here and there so it doesn’t stick to the bottom of the pan. The sugar (granulated and from the mangoes themselves) has a tendency to caramelize and stick.
- Cool and chill. It might be tempting to dive right into this chutney, but it really benefits from cooling (ALL the way) and then spending some time in the fridge. It thickens during this time, and the flavours get a chance to marry a bit more.
Ways to Use It
There are SO many ways to use this mango chutney. This Jamaican condiment is often served alongside traditional dishes like Jamaican Jerk Tofu or Jamaican Rice and Peas. That said, I think it also pairs really well with Indian mains, such as Vegan Butter “Chickn” with Garlic Naan.
Want to branch out? Try using it as a glaze for your tofu or tempeh (or chicken if you’re a meat eater) or as a condiment for your favourite vegan burger (my Quinoa Cauliflower Burgers are amazing!). It also makes for an incredible dipping sauce. I love it with my Jamaican Fried Dumplings and fried plantains or even as a complement to a Vegan Charcuterie Board.
Storing Chutney
- Refrigerator: Store the fully cooled mango chutney in an airtight container (I like mason jars) and store it in the fridge for up to 2 weeks. Give it a stir before using.
- Freezer: You can also store this chutney in the freezer for up to 3 months and then thaw it in the fridge. Again, give it a stir before you tuck back in.
More Jamaican Recipes
If you’re interested in exploring more traditional Jamaican faves, have a look at the following recipes:
- Vegan Jamaican Patties
- Vegan Ackee and Saltfish (Jamaican Breakfast Feast)
- Jamaica Jerk Sauce
- Rasta Pasta Recipe
- Brown Stew Tofu
Enjoy friends! If you make this mango chutney recipe, please snap a photo and tag #jessicainthekitchenon Instagram! We’d also love it if you would leave a comment below and give the recipe a rating! Thanks so much!
Mango Chutney
Ingredients
- 4 cups ripe but firm mangoes, peeled and diced, 600g
- 1 tablespoon neutral oil, 15ml
- 1 tablespoon fresh ginger, finely grated, 15g
- 2 cloves garlic, minced, 6g
- 1 small fresh red chilli, finely minced, 10g
- 1 teaspoon ground cumin, 2g
- 1 teaspoon ground coriander, 2g
- 1/2 teaspoon ground cinnamon, 1g
- 1/4 teaspoon ground cardamom, 0.5g
- 3/4 cup white granulated sugar, 150g
- 1/2 cup white vinegar, 120ml
- 1 teaspoon fine sea salt, 6g
Instructions
- Prepare the mangoes. Wash the mangoes thoroughly under cool running water and dry them with a clean kitchen towel. Using a sharp knife, peel the mangoes and cut the flesh away from the pit. Dice the flesh into small, evenly sized pieces, about 1/2 inch (1 to 1.5cm) in size. Set aside.
- Cook the aromatics. Heat the oil in a medium saucepan over medium-low heat. Add the grated ginger, minced garlic, and red chilli. Cook for about 1 minute, stirring frequently, until fragrant. Be careful not to let the garlic brown, as it can become bitter.
- Toast the spices. Add the cumin, coriander, cinnamon, and cardamom. Stir continuously for 20–30 seconds, until the spices become fragrant.
- Add the mangoes. Add the diced mangoes to the saucepan and stir well so the fruit is evenly coated with the spiced oil mixture.
- Add the remaining ingredients. Add the sugar, vinegar, and salt. Stir until everything is well combined.
- Dissolve the sugar. Increase the heat to medium and cook until the sugar dissolves completely and the mixture begins to simmer gently.
- Simmer the chutney. Reduce the heat to low and cook uncovered for 30–40 minutes, stirring every few minutes to prevent sticking.
- Create texture. As the mango softens, gently press some of the pieces against the side of the pan with the back of a spoon. Leave some chunks intact for texture while partially mashing the rest to create a thick, chunky chutney.
- Check for doneness. The chutney is ready when it becomes thick, glossy, and jam-like. Most of the liquid should have reduced, and a spoon dragged across the bottom of the pan should leave a trail that remains visible for a second or two before slowly filling back in.
- Cool. Remove the saucepan from the heat and allow the chutney to cool completely.
- Store. Transfer to clean jars or airtight containers and refrigerate. The chutney will continue to thicken slightly as it cools.
Notes
- Work in steps. It’s super important to sauté the aromatics and then toast the spices. This allows the ingredients to release their full flavour potential.
- Be patient. This chutney needs at least 30 minutes to simmer; otherwise, the flavours won’t meld and deepen properly.
- Keep things moving. When simmering the chutney, stir occasionally so it doesn’t stick to the bottom of the pan.
- Cool and chill. This chutney really benefits from cooling and then spending some time in the fridge. It thickens during this time, and the flavours deepen.
- Storage. Seal fully cooled mango chutney in an airtight container (I like mason jars) and store it in the fridge for up to 2 weeks or in the freezer for up to 3 months. Let it thaw in the fridge (if applicable) and give it a stir before enjoying.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.
