1-Pot Spicy Mango Chutney
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
20 (2-Tbsp servings)
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Calories
44 kcal
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Course
Condiments
1-Pot Spicy Mango Chutney
Description
This chutney begins by sautéing finely chopped onion or shallot with serrano pepper, optional red bell pepper, fresh ginger, and warming spices including curry powder and optional red pepper flakes in coconut oil or water, building a flavorful base. Mango pieces and mango juice are added along with apple cider vinegar and coconut sugar to balance sweetness and acidity. The mixture cooks gently covered for 20 to 30 minutes until the mango softens but does not become completely pureed, preserving some texture.
The resulting chutney offers a vibrant mix of spicy, sweet, and tangy flavors with a warm spice profile. It can be enjoyed warm or at room temperature.
This chutney pairs well with Indian snacks like aloo tiki and samosas or as a topping for naan, pakoras, and bowls needing a fruity, spicy accent. Stored in a covered container, it keeps up to one week in the refrigerator or one month in the freezer after thawing.
The recipe yields roughly two and a half cups of chutney, allowing for multiple uses and storage for gradual consumption.
Ingredients
- 1 Tbsp coconut oil (sub water if avoiding oil)
- 1/2 cup onion or shallot, red, finely chopped
- 1-2 small Serrano pepper adjust according to preferred spice level, seeds removed, minced
- 3/4 cup red bell pepper optional, finely chopped
- 2 Tbsp ginger fresh, minced
- 1/4 tsp red pepper flakes (omit for less heat)
- 1 Tbsp curry powder (or store-bought)
- 3 cups Mango chopped, ripe
- 1/2 cup mango juice or sub water and adjust sweetness as needed with varied results, or orange juice
- 1 Tbsp apple cider vinegar (or lemon or lime juice)
- 3-4 Tbsp coconut sugar (or maple syrup // omit for a less sweet chutney)
- 1 Pinch salt sea salt
- 1/4 tsp garam masala (optional)
Instructions
- In a small saucepan over medium heat, add coconut oil (or water), red onion, serrano pepper, red bell pepper (optional), ginger, red pepper flakes, and curry powder. Cook for 3 minutes, stirring occasionally.
- Then add the remaining ingredients and cover. Cook on low for 20-30 minutes. The mango should be soft but not entirely puréed/mushy.
- Enjoy warm or let cool to room temperature before use. Enjoy on salads, aloo tiki, and samosas or with bowls, naan, or pakoras! Will keep covered in the refrigerator up to 1 week or in the freezer up to 1 month (let thaw before use).
Notes
- This recipe makes about 2 1/2 cups of chutney, suitable for multiple servings.
- Store chutney covered in the refrigerator for up to one week or freeze for up to one month; thaw before use.
- Coconut oil adds flavor, but can be substituted with water for an oil-free version.
- Adjust spice levels by varying serrano peppers and red pepper flakes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20(2-Tbsp servings)
Amount Per Serving
Calories 44 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 44 | 2% |
| Carbohydrates | 9.3g | 3% |
| Protein | 0.5g | 1% |
| Fat | 0.9g | 1% |
| Saturated Fat | 0.6g | 3% |
| Sodium | 4.9mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 7.8g | 16% |
| Vitamin A | 550IU | 11% |
| Vitamin C | 32.2mg | 36% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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