This mango chutney is delicious and easy to make. Made without refined sugars, this chutney has a slight kick from all the jalapenos and makes a delicious accompaniment to breads, slathered on sandwiches or paired as an accompaniment. It is paleo and vegan friendly.
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Come summer and the sight of all those juicy mangoes makes me so excited, this is one of my favorite fruits. I am so sure I would have company in this. Am I right?!
This mango chutney is kid approved! My 5 year old happily licked clean the tiny spoonful of chutney I gave her and asked for more. Why? I removed all the seeds from the jalapenos and made it less spicy. The level of spiciness is entirely dependent on you, you can keep the seeds of the jalapenos, or maybe take them off. Check the level of spice at the end and add a little bit of chili or cayenne based on your spice tolerance.
Either way it tastes great!
I have also used monk fruit to sweeten the chutney up and that works great too. I have used Madhava brand of organic, sustainably harvested coconut sugar to sweeten this recipe.
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What is a chutney?
I often get asked what a chutney actually is. I throw the term around so much! Whereas Jam is sweet, chutney is savory. Chutneys can be made with sweet ingredients, like fruits in this case, but often the added spices and vinegar turn the condiment spicy and fragrant.
Step by step method to make this delicious mango chutney.
Prep all the ingredients, chop up mangoes, peel garlic and ginger and cut the jalapenos
Place the chopped up mango, jalapenos and coconut sugar on a pan and cook on medium heat, stirring occasionally until the mango and jalapeno start to soften and brown (around 18-20 minutes)
In the meantime, blend shallots, garlic, ginger and lime juice in a small blender to a paste.
Add the blended mixture, salt and vinegar to the pan and stir for a few minutes until everything is well incorporated.
Use a hand masher to mash everything up and the chutney turns thick.
Switch off the heat and transfer the mixture to a mason Jar. Enjoy immediately or save for later use.
Mango Chutney Recipe
This mango chutney is delicious and easy to make. Made without the refined sugar, this chutney has a slight kick from all the jalapenos and makes a delicious accompaniment to breads, slathered in sandwiches or as a pairing side accompaniment. It is paleo and vegan friendly.
Ingredients
- 1 ripe mango (peeled and cut into slices)
- 1/2 cup coconut sugar (reduce if you don't prefer it too sweet, based on the sweetness of mango)
- 1 medium sized shallot (peeled)
- 2 small garlic cloves (peeled)
- 2 tsp freshly grated ginger
- 1 jalapeno (remove seeds if you don't prefer it spicy)
- Juice of a small lime
- 2 tbsp. apple cider vinegar
- Salt (to taste)
Instructions
- Place the chopped up mango, jalapenos and coconut sugar on a pan and cook on medium heat, stirring occasionally until mango and jalapeno start to soften and brown (around 18-20 minutes)
- In the meantime, blend shallots, garlic, ginger and lime juice in a small blender to a paste.
- Add the blended mixture, salt and vinegar to the pan and stir for a few minutes until everything is well incorporated.
- Use a hand masher to mash everything up till the chutney turns thick.
- Switch off the heat and transfer the mixture to a mason Jar.
- Enjoy immediately or save for later use.
Notes
You can also use regular sugar instead of coconut sugar. Modify salt and spice based on your personal preference.
I am sure that you will relish this chutney and if you are a fan of mango-based accompaniments, as I am, you will love this amazing Mango Moringa Chutney.
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