Sweet And Savory Mango Chutney Recipe

Few things can fancy up an appetizer hour better than a fruity spread to pair with salty snacks. Arguably the most complex and tastebud-stimulating spread available is chutney. The idea of making it from scratch can seem daunting, but luckily recipe developer and wellness coach, Miriam Hahn, has shared this surprisingly easy way to prepare mango chutney.

Chutney is a distinctly-Indian spread, and its complex flavors and texture speak to this heritage. In India, there are seemingly endless types of chutney, some strikingly hot while others are earthy or sweet. This mango chutney might start off with a sweet fruity flavor but it does a brilliant job of combining smoky savory notes too. 

The trick to this delicious contrast is smoked paprika. Hahn explains, "This is what gives the chutney a smoky, deep savory flavor. A little goes a long way so you only need a pinch!"

Gather the ingredients for this sweet and savory mango chutney recipe

Start your shopping trip by picking up two large ripe mangoes, a couple of cloves of garlic, a red onion, and 1 inch of fresh ginger. Hahn points out that pieces of ginger root are often around 5 inches and comments, "I just cut off about an inch for grating." 

You also need red wine vinegar and maple syrup. From the spice aisle, you'll need salt, pepper, red pepper flakes, and smoked paprika. You're now ready to make your chutney. 

Chop up the mangoes

Cutting mangoes can be a challenge since the fruit consists of flesh sandwiched between rubbery skin and a large but oddly-shaped pit. "I do this by standing the mango thin side up on a cutting board," Hahn explains and instructs: "You are going to slice each side of the large mango pit by positioning your sharp knife about 1 ½ inches in from the edge and slicing down. If you run into the pit, shift your knife a bit to the right. Do this on the other side and you are left with two halves. With the knife, score the mango half into chunks in its shell (like you would an avocado)."

Scoop the chunks into a large measuring cup and chop up any extra meat still left on the pit until you have 3 cups worth of mango.

Prep the alliums and ginger

Dice the red onion and mince the garlic cloves. Then grate the ginger using a zester or a small grater to add the distinct zing ginger brings, which is partly responsible for the chutney's vibrant flavor. "The savory taste comes from the onion, garlic, ginger, and smoked paprika," Hahn explains and adds, "It is a nice balance with the mango which is very sweet."

Mix and cook the ingredients

Combine the ingredients you've just prepped into a medium pot on the stovetop. Pour the vinegar and maple syrup over the contents and finish it off by sprinkling salt, pepper, red pepper flakes, and smoked paprika on top. Bring the contents to a boil, then reduce the heat to low. 

Cover and cook the mixture on low for 15 minutes, stirring occasionally. "You will know when the chutney is ready to come off the stove when the mango pieces are very soft and it is starting to look like a chunky applesauce," Hahn explains, adding that this usually takes 15 minutes. Once your mixture is ready, remove it from the heat and let it thicken for about 15 minutes before serving.

"I love serving this on a charcuterie tray but it is also good on any type of meats," Hahn suggests. She also recommends adding it to a grilled panini or any warm sandwich.

Sweet And Savory Mango Chutney Recipe
4.9 from 22 ratings
Add some flavor to a charcuterie board or panini with this sweet and savory mango chutney recipe. Easy to make, it will enhance plenty of dishes.
Prep Time
Cook Time
chutney on crackers with cheese
Total time: 32 minutes
  • 2 large ripe mangoes (3 cups chopped)
  • ¼ red onion
  • 2 cloves garlic
  • 1 inch piece fresh ginger
  • ¼ cup red wine vinegar
  • 2 tablespoons maple syrup
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon red pepper flakes
  • ¼ teaspoon smoked paprika
  1. Chop the mango by standing the narrow side up on a cutting board and slicing the meat off either side of the pit. Score each half into small chunks and scoop them out with a spoon. Finish dicing the remaining flesh and measure out 3 cups.
  2. Dice the red onion, mince the garlic, and grate the ginger using a zester or small grater.
  3. Add the mango, onion, garlic, ginger, vinegar, maple syrup, salt, pepper, red pepper flakes, and smoked paprika into a medium pot on the stovetop.
  4. Stir the contents to combine and bring them to a boil.
  5. Once the mixture starts to bubble, reduce the heat to low.
  6. Cover and cook the mixture for 15 minutes, stirring occasionally.
  7. With a wooden mallet or spoon, mash any chunky mango pieces into a thick pulp.
  8. Let the chutney sit for 15 more minutes as it thickens.
  9. Serve it with cheese and crackers or a charcuterie spread.
Calories per Serving 66
Total Fat 0.3 g
Saturated Fat 0.1 g
Trans Fat 0.0 g
Cholesterol 0.0 mg
Total Carbohydrates 16.1 g
Dietary Fiber 1.5 g
Total Sugars 14.1 g
Sodium 118.6 mg
Protein 0.8 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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