Homemade Mango Chutney

by Shawnda on January 26, 2011

in Condiments,DIY

Homemade Spicy Mango Chutney

When I was putting our weekly menu and shopping list together, I wrote “mango chutney” on the list… and then I crossed it off. Fruit chutneys (chutnies?) are super easy to make – you need fruit, some vinegar, sweetener to offset some of the vinegar, and seasonings of your choice to compliment the flavors.

I like a busy flavor profile: sweet, sour, savory, and spicy. And all in a form that can be spread on toast, put on top of a wheel of brie, stirred into cooked brown rice, or slathered on a filet of white fish before broiling. The possibilities are endless.

Or you can take the dulce de leche minimalist approach – it involves a spoon. And only a spoon :)

Spicy Mango Chutney

Homemade mango chutney that's sweet, sour, savory, and spicy - and contains no preservatives!

Ingredients

  • 1 Tbsp olive oil
  • 1/3 cup yellow onion, chopped
  • 1/4 habanero pepper, seeded and chopped (optional, otherwise its just mango chutney)
  • 1 clove garlic, minced
  • 3 Tbsp cider vinegar
  • juice from 1 lemon
  • 1 tsp Worcestershire sauce
  • 2 Tbsp brown sugar (plus more, if desired)
  • Pinch of ground ginger
  • Pinch of ground curry powder
  • 1 mango, peeled and chopped into 1/2-inch cubes
  • 1/4 cup dried currants
  • 1/4 cup golden raisins
  • 1 cup water

Instructions

  1. Heat oil over medium-high heat.
  2. Add onions and saute until translucent and just beginning to brown around the edges.
  3. Add habanero (if using) and garlic. Cook for an additional minute.
  4. Whisk together vinegar, lemon, Worcestershire, brown sugar, ginger, and curry powder.
  5. Add to the onions. Add mango, currants, raisins and water to the saute pan.
  6. Bring to a boil and reduce heat to medium-low.
  7. Cook covered for 20 minutes, until the mangos have softened.
  8. Using a spoon, smash the mangos a bit.
  9. Cook uncovered until almost all of the liquid has reduced.
  10. Taste for seasoning - add salt or additional brown sugar, if desired.
  11. Let cool and transfer to a jar or airtight container. Store in the fridge.

Notes

Yields: 1 cup

Source: Confections of a Foodie Bride

Estimated time: 45 minutes

{ 9 comments… read them below or add one }

1 Amanda @ bakingwithoutabox January 26, 2011 at 10:23 am

I love this! I’d devour it right off the spoon. And your gorgeous photo made me want to come right over with bread or homemade chips. Saved the recipe. Loved the “optional” commentary. Bit of humor to make a Wednesday morning brighter.

Reply

2 Joanne January 26, 2011 at 11:36 am

Chutneys are the like are definitely the kinds of things that I go at with a spoon. I mean, they are just sitting in the fridge so innocently…waiting…biding their time. Sounds delicious! Next time I get my hands on some good mangoes I am SO making this!

Reply

3 ruhama January 26, 2011 at 11:38 am

Mmmm… now I really want some baked brie… with this chutney…

Reply

4 Georgia @ The Comfort of Cooking January 26, 2011 at 11:55 am

I love mango chutney, and this looks delicious! I may have to make it sometime with all the mangoes that are cropping up at the markets lately. Thanks for sharing this recipe and inspiring idea!

Reply

5 Cara January 27, 2011 at 8:20 pm

I do the same all the time – why buy something I can make so easily? This chutney sounds delicious, I’d love to shmear some on a turkey sandwich.

Reply

6 Cookin' Cowgirl March 8, 2011 at 12:09 pm

Yum! That sounds fantastic. Might have to try that one soon! :)
Love your blog by the way. I would love if you took a look at mine.
http://www.cookincowgirl.com/

Thanks. ~Cookin’ Cowgirl

Reply

7 Amy Johnson May 15, 2013 at 3:04 pm

This looks amazing and I plan on making it Saturday. How long would it keep for?

Reply

8 Shawnda May 15, 2013 at 4:40 pm

It will definitely keep a couple of weeks, if not longer.

Reply

9 Jantar February 13, 2014 at 5:00 am

No it won’t… (midnight munchies and all)

Reply

Leave a Comment

Previous post:

Next post: