If you’ve never made mango chutney at home, it’s actually pretty easy. I like that you can adjust the sweetness and spice to your own taste, rather than having to stick with whatever comes in a jar.

Mango chutney has that mix of sweet, tangy, and slightly spicy flavours that goes well with so many things. We usually have it with samosas, but it’s also good as a spread for sandwiches, alongside grilled meat, or served with a cheese platter. You can even use it as a dip when you’re in the mood for something a little different. Once you’ve made a batch, keep it in the fridge and you’ll have something handy to add to meals whenever they need a bit more flavour.

What Is Chutney?

Chutney originated in India and can be made with all kinds of fruits, vegetables, herbs, and spices. Depending on the ingredients, it can be sweet, tangy, spicy, or a mix of all three.

I like having chutney in the fridge because it goes with so many different foods. I use it as a dip, spread it on sandwiches, or serve it alongside a meal when I want to add a little extra flavour. Mango chutney is one of my favourites because the sweetness of the mango goes so well with the tangy and spicy flavours.

Homemade vs. Store-bought

I prefer making mango chutney at home because I can adjust the sweetness and spice to suit our taste. Some store-bought versions can be quite sweet, so making my own gives me more control over how much sugar goes in. I also get to choose the ingredients. Depending on the brand, store-bought chutney may contain added preservatives or other ingredients to help with shelf life and texture. When I make it at home, I know exactly what’s going into it.

Fresh mangoes are great when they’re in season and reasonably priced, but frozen mango works well, too. It’s a handy option when fresh mangoes aren’t as good or are more expensive. Of course, I understand why people buy it ready-made. It’s convenient, and having a jar in the pantry means you can enjoy it without having to spend time preparing and cooking a batch.

For me, homemade is worth making when I have the time, but there’s nothing wrong with reaching for a store-bought jar when it’s more convenient.

Benefits of Using a Thermomix for Making Chutney

I like using my Thermomix to make chutney because it does most of the work for me. It chops the ingredients and cooks everything in one bowl, so I don’t have to keep an eye on a pot on the stove or stir it constantly.

It’s also convenient when I’m making other things in the kitchen since I can let the chutney cook while I get on with something else. And with less chopping and fewer pots to wash, cleanup is pretty easy, too.

You can absolutely make mango chutney on the stovetop, but if you have a Thermomix, it’s a handy way to make a batch at home without too much work.

Ways to Serve Mango Chutney

Mango chutney goes with more than just samosas. We use it as a dip, but there are plenty of other ways to enjoy it. Try brushing some over chicken before cooking, serving it alongside grilled fish, or stirring a spoonful into a stir-fry for a bit of sweetness and tang. You can also add a little to a sandwich or wrap for extra flavour.

If you’re putting together a cheese platter, mango chutney is a nice addition, especially with cheeses that have a stronger or sharper flavour. The sweetness of the mango works well alongside them. You can even try it with something sweet. A spoonful stirred into plain yogurt makes an easy snack, and it can be served with vanilla ice cream, too. Once you have a jar in the fridge, it’s easy to find different ways to use it. I’d love to hear how you serve yours!

Here are a few recipe ideas that incorporate mango chutney:

1. Mango Chutney Glazed Chicken: Marinate chicken thighs or breasts in a mixture of mango chutney, soy sauce, garlic, and a splash of lime juice. Grill or bake until the chicken is cooked through and caramelized with the mango chutney glaze.
2. Mango Chutney and Brie Grilled Sandwich: Spread mango chutney on slices of bread, layer with slices of Brie cheese, and add some fresh spinach leaves. Grill the sandwich until the cheese melts and the bread turns golden brown.
3. Mango Chutney Stir-fry: Stir-fry vegetables of your choice (bell peppers, broccoli, carrots) in a wok. Add a few tablespoons of mango chutney along with soy sauce and a sprinkle of red pepper flakes. Serve over rice or noodles.
4. Mango Chutney Salsa: Create a refreshing salsa by mixing diced mango, red onion, jalapeño, cilantro, lime juice, and a spoonful of mango chutney. Enjoy this salsa with tortilla chips or as a topping for grilled fish or chicken.
5. Mango Chutney Yogurt Parfait: Layer Greek yogurt, granola, and mango chutney in a glass or bowl for a sweet and tangy parfait. Top it off with fresh berries or sliced bananas for a delightful breakfast or dessert.
6. Mango Chutney Pork Tenderloin: Rub pork tenderloin with a blend of spices (such as cumin, coriander, and paprika) mixed with mango chutney. Roast it in the oven until perfectly tender and glazed with the chutney mixture.
7. Mango Chutney Salad Dressing: Whisk together mango chutney, olive oil, apple cider vinegar, Dijon mustard, and a pinch of salt and pepper to create a unique and flavourful salad dressing. Drizzle it over your favourite mixed greens for a tasty salad.

These are just a few suggestions. Feel free to adjust the quantities and ingredients to suit your taste preferences!

Tips for Preparation and Storage

Choose ripe mangoes for the best flavour, and taste as you go so you can adjust the sweetness, tang, and spice to your liking. Once the chutney has cooled, store it in a clean, airtight container in the fridge. Homemade chutney doesn’t last as long as many commercial versions, so keep it refrigerated and use it within a reasonable time. If you’re making a larger batch, you can also freeze some for later.

Preparation Tips:

1. Opt for ripe but firm mangoes for the best flavour. You’ll want mangoes that give a little when gently squeezed. The ripeness contributes to the sweetness of the chutney. However, if not in season, frozen mangoes work well too.
2. Taste your chutney as it cooks. Adjust the sweetness, tanginess, and spiciness by adding more sugar for sweetness, a splash of vinegar for tang, or chili flakes for heat. Remember, the flavours will intensify slightly as the chutney cools.
3. Cook the chutney until it reaches the desired consistency. It should be thickened but still have a slightly chunky texture from the mangoes. Stir occasionally to prevent it from sticking to the bottom of the pan.
4. Allow the mango chutney to cool completely before transferring it to storage containers. This helps preserve its freshness and prevents condensation inside the container.

Storage Tips:

1. Use clean, airtight glass jars or containers for storing mango chutney. Make sure the containers are dry before filling them to prevent any moisture from affecting the chutney.
2. Store homemade mango chutney in the refrigerator. It can typically last for several weeks to a few months when properly stored. Label the container with the date prepared for easy reference.
3. Always use a clean, dry spoon or utensil when scooping out the chutney to prevent contamination. Moisture and bacteria can reduce its shelf life.
4. If you’ve made a large batch or want to store it for an extended period, consider freezing portions of the mango chutney. Use freezer-safe containers, leaving some space for expansion, and thaw in the refrigerator when ready to use.
5. Before serving, check for any signs of spoilage such as mold, off odour, or unusual discolouration. If you notice any of these, it’s best to discard the chutney.

Homemade mango chutney is also nice to give as a gift. If you’re making a batch for yourself, you could make a little extra to share with friends or family. Pour it into a clean jar, add a simple label, and it’s ready to go. It’s a nice idea for a housewarming or holiday gift, especially for someone who enjoys cooking.