Easy Homemade Hot Mango Chutney

  Easy homemade hot mango chutney is an easy chutney to make at home with mangos, apples, onions, chilli peppers and spices.

Easy Homemade Hot Mango Chutney

I'm busily jarring up more preserves.

This time it is an easy hot mango chutney sauce.

Seriously lush!

This mango chutney, like most, is supposed to improve with age, but I tasted it before jarring it up and it is absolutely gorgeous! 

It has some heat, but it isn't too hot, just a nice kick. 

Of course, that could be easily adjusted by adding either more standard chillies or the same quantity of hotter chillies.

What does mango chutney taste like?

Spicy mango chutney is glorious stuff.

It's fruity and spicy with a kick of heat.

It's not a smooth chutney, but the fruit in it is very soft.

What do you eat mango chutney with?

Sweet mango chutney is a traditional Indian chutney and is usually served with Indian starters.

Think onion bhajis or vegetable pakora served with some salad and mango chutney as a dipping sauce.

How I like to serve mango chilli chutney

Now I do love serving it with Indian starters and curries, but I use it for much more than that. 

Here are some mango chutney serving ideas.

1. Burger - on a burger, try it with these chickpea and coriander burgers
2. Coleslaw - it perks up the flavour of vegan coronation coleslaw
3. Hot Dog - pile it high on a hot dog in a bun
4. Onion bhajis - with a small side salad
5. Potato wedges - so good together
6. Sandwiches - on onion bhaji & curry slaw sandwiches, onion bhaji wraps and on falafel & hummus bagels
7. Spinach & coconut dahl - I serve this with rice, onion bhajis
8. Tortilla chips - as a dip
9. Vegan cheese board - vegan cheese, mango chutney, olives, grapes & crackers
10. Vegetable pakora - with a small side salad

What you need to make the best mango chutney

Here are the simple ingredients you need to make this heavenly hot mango chutney.

• Mangoes
• Cooking apples - Bramley apples are perfect for this
• Chillies - I mostly use red, but sometimes a mixture of red and green chillies
• Fresh ginger
• Onion
• Garlic
• White wine vinegar - or you could use red wine vinegar or cider vinegar
• Cinnamon - ground cinnamon
• Demerara sugar - or brown sugar
• Caster sugar

Can I use eating apples to make mango chutney?

Yes, you can definitely use eating apples if that is all you have.

They won't turn to soft mush like cooking apples, which just melt into the sauce, but they will turn into soft chunks, which is rather nice.

I would definitely use eating apples if cooking apples were hard to find or out of season,

Heck, I would use eating apples if they were cheaper.

That's the way I roll!

You can also use apples to make this rather delicious onion and apple chutney.

How to cut fresh mango

Here are two main ways to cut mango.

Method 1 - knife technique

1. Cut the mango with a sharp knife, avoiding the stone in the middle of the fruit.
2. Then cut a criss-cross pattern of cubes in the flesh of the pieces you have cut off.
3. Push it inside out and scoop the pieces out with a spoon or your fingers.

Method 2 - Mango splitter

• The next way is a good tip if you eat a lot of mangoes. Use a specialised mango cutter.
• You can buy these in some supermarkets, in kitchen stores like Lakeland or online.
• They cut through the mango, avoiding the stone (as you can see from the photo above).

The best way to peel ginger

There is a really simple hack for peeling fresh ginger.

Don't use a potato peeler, as you will lose half the ginger.

Just use a teaspoon and scarp it along the ginger and the skin with come off really easily.

Then you can either grate it or slice and chop it finely to add to recipes like this spicy mango chutney.

How to sterilise jam jars for homemade preserves

Sterilising jam jars is really important when making homemade preserves like this hot mango chutney, as it removes any bacteria which would spoil the chutney.

There are two main methods of sterilising jam jars before you add freshly cooked preserves.

Method 1 - Oven

1. The first method and most traditional is to wash them in hot soapy water, keeping your fingers on the outside of the jar only.
2. Place the jars and lids on a baking tray upside down in a preheated oven (180c/160c fan/350f/gas mark 4) while still wet for 10-15 minutes.
3. Remove carefully, only touching the outside and place on a clean teatowel.
4. Ladle the preserves into the jars while the jars and preserves are hot.
5. Fill right to the top (no need for greaseproof circles with chutney and add the lid right away.
6. Allow to cool, label the jars and store in a cool, dark cupboard to mature.

Method 2 - Dishwasher

1. Run clean jam jars and the lids through a hot cycle of the dishwasher.
2. Remove while hot, being careful not to touch the inside of the jars or lids.
3. Ladle the preserves into the jars, while the jars and preserves are hot.
4. Fill right to the top (no need for greaseproof circles with chutney and add the lid right away
5. Allow to cool, label the jars and store in a cool, dark cupboard to mature.

How long does homemade mango chutney take to mature?

The general rule of thumb when maturing mango chutney is to keep it in a dark cupboard for 3-4 months to mature, longer if you like.

The flavours really develop, so it is worth doing.

With mango chutney, I think you can get away with just 6 to 8 weeks.

It depends on how impatient you are.

They make a great gift for Christmas if you decorate them with nice labels, a cloth lid cover (kept on with an elastic band) and ribbon.

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Some easy vegan curry recipes to serve with your vegan mango chutney.

Here are some delicious but easy vegan curries.

• Aloo Gobhi
• Aubergine & Onion Masala - slow cooker recipe
• Balti Potato Bake
• Chickpea Curry
• Easy Aubergine Balti
• Homemade Chapatis
• Home Style Potato & Cauliflower Curry
• Mushroom & Potato Curry - using shop-bought curry paste
• Saag Aloo
• Spicy Spinach & Potato Curry
• Spinach & Coconut Dahl
• Sweetcorn Curry with Cashews
• Tomato, Aubergine & Mushroom Curry
• Vegetable & Chickpea Curry - slow cooker recipe

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chutney, mango chutney, homemade mango chutney, hot mango chutney, Indian mango chutney, homemade preserves

dinner

Indian

Yield: 4 x 1lb (450g) jars (16 tbsp roughly per jar)

Author: Jacqueline Meldrum

Easy Homemade Hot Mango Chutney

Easy homemade hot mango chutney is an easy chutney to make at home with mangos, apples, onions, chilli peppers and spices.

Prep time: 15 MinCook time: 55 MinInactive time: 1 H & 10 MTotal time: 2 H & 20 M

Ingredients

• 2 large mangoes, peeled stoned and chopped into chunks
• 2 1/2 cm (1 inch) piece of fresh ginger, peeled and finely chopped or grated
• 3 red chillies (you can use red and green), seeded and chopped (leave the seeds in for more heat or add hotter chillies)
• 1 medium (to large) onion, roughly chopped
• 1 garlic clove, roughly chopped
• 500g (1 lb & 1 ½ oz) cooking apples, peeled, cored and roughly chopped
• 600ml (2 ½ cups) white wine vinegar
• 1 tsp salt
• 1 tsp ground cinnamon
• 250g (1 ¼ cup) demerara sugar (or brown sugar)
• 200g (1 cup) caster sugar

Instructions

1. Add all the ingredients except the sugars into a large heavy-based saucepan (a soup pot works well). bring to the boil and then reduce to a gentle simmer for about 10 minutes or until the fruit is beginning to soften.
2. Add both the sugars and heat gently, stirring until the sugar has dissolved, then bring to a boil. reduce the heat and simmer uncovered for about 45 minutes, stirring occasionally until thick.
3. While hot, spoon into hot sterilised jars, cover and add the lids. A jam funnel is really useful for spooning in the chutney.
4. Leave to cool before adding the labels, then put in a cool dark cupboard for 3-4 months (you can get away with 2 months for mango chutney if you are super impatient).
5. Enjoy!

Notes

Sterilising jam jars (4 x 1lb (450g) jars)

Method 1 - Oven

1. The first method and most traditional is to wash them in hot soapy water, keeping your fingers on the outside of the jar only.
2. Place the jars and lids on a baking tray upside down in a preheated oven (180c/160c fan/350f/gas mark 4) while still wet for 10-15 minutes.
3. Remove carefully, only touching the outside and place on a clean teatowel.

Method 2 - Dishwasher

1. Run clean jam jars and the lids through a hot cycle of the dishwasher.
2. Remove while hot, being careful not to touch the inside of the jars or lids.

Calories in each jar = 627.78 calories

Calories in each serving (2 tablespoons) = 39 calories

Nutrition Facts

Calories

39.23

Fat (grams)

0.05

Sat. Fat (grams)

0.01

Carbs (grams)

9.53

Fiber (grams)

0.37

Net carbs

9.13

Sugar (grams)

8.87

Protein (grams)

0.13

Sodium (milligrams)

37.69

Cholesterol (grams)

0

This information is approximated using a nutrition and calorie calculator.

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