Spicy mango chutney is a traditional Indian condiment used to spice up bread and rice. as well as meats like chicken or lamb. But it can be so much more, too. Fire up any party food using this chutney as a dip or use as an ingredient in other recipes like spiced onions or curry. The possibilities are many and all really tasty.
It terms of the red chili pepper called for in the recipe: One with medium heat works well. Look to red jalapeño peppers, Fresno peppers, or even red serranos. Though if you are looking for an extremely spicy result try a scotch bonnet to turn the heat up. Scotch bonnet has a delicious natural sweetness, too, that works extremely well with mango. Wear gloves when preparing if you go that route – they have habanero-level heat.
This spicy mango chutney recipe results in a deliciously chunky texture. However, if you seek a chutney which is more smooth and sticky simply place the mixture into a food processor and pulse until the desired consistency is reached. Allow it to cool before blending.
We believe there won’t be a lot of chutney left after just a few days of eating. But if you plan on preserving this chutney, please sterilize your jars first. A good resource for best practices can be found here at Simply Canning.
- Peel and chop the mangoes into rough cubes.
- Heat a large saucepan over medium heat and add the mango, salt, and vinegar.
- Add the ginger to the pan and stir to combine.
- Add the sugar, whole grain mustard, and sultanas. Stir to combine.
- Add the chopped red chili pepper and stir to combine.
- Reduce the heat and simmer for 50-60 minutes or until the chutney is thick and sticky. Then remove it from the heat.
- Allow the chutney to cool for 10 minutes and place it in a sterile jar.
- Enjoy the chutney immediately or store in the refrigerator for up to 6 months unopened.