My most recent mango obsession is chutney. My inspired version includes plenty of spice balanced with natural sweetness and acidity, is made in 1 pot with basic ingredients, and pairs perfectly with SO many Indian-inspired dishes! Let me show you how.
This chutney starts by sautéing onion, serrano pepper, bell pepper, and ginger in a saucepan with simple spices. Then comes the mango, a little mango or orange juice, coconut sugar for natural sweetness, apple cider vinegar for acidity, and sea salt to taste.
The result is a tender, perfectly cooked mango chutney that’s equal parts sweet, spicy, and sour!
We hope you LOVE this chutney! It’s:
Easy to make
FULL of flavor
& Super delicious
This would make the perfect sauce or dip for Indian-inspired dishes like Pakoras, Aloo Tiki, or our Shawarma Cauliflower Steaks! We’re working on plenty more recipes this chutney would pair perfectly with, so stay tuned!
If you try this recipe, let us know! Leave a comment and a rating, and tag a photo #minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
1-Pot Spicy Mango Chutney
Delicious mango chutney made in 1 pot with simple ingredients. The spicy-sweet sauce is perfect for serving alongside your favorite Indian-inspired dishes.
- 1 Tbsp coconut oil (sub water if avoiding oil)
- 1/2 cup finely chopped red onion (or shallot)
- 1-2 small serrano peppers, seeds removed, minced (adjust according to preferred spice level)
- 3/4 cup finely chopped red bell pepper (optional)
- 2 Tbsp fresh minced ginger
- 1/4 tsp red pepper flakes (omit for less heat)
- 1 Tbsp curry powder (or store-bought)
- 3 cups chopped ripe mango
- 1/2 cup mango or orange juice (or sub water and adjust sweetness as needed with varied results)
- 1 Tbsp apple cider vinegar (or lemon or lime juice)
- 3-4 Tbsp coconut sugar (or maple syrup // omit for a less sweet chutney)
- 1 Pinch sea salt
- 1/4 tsp garam masala (optional)
In a small saucepan over medium heat, add coconut oil (or water), red onion, serrano pepper, red bell pepper (optional), ginger, red pepper flakes, and curry powder. Cook for 3 minutes, stirring occasionally.
Then add the remaining ingredients and cover. Cook on low for 20-30 minutes. The mango should be soft but not entirely puréed/mushy.
*Recipe loosely adapted from Food Network.
* Recipe as written makes 2 1/2 total cups chutney.
*Nutrition information does not include optional ingredients, and is calculated using the lower recommended measurement of ingredients.
Nutrition Per Serving (1 of 20)
- Calories: 44
- Fat: 0.9g
- Saturated fat: 0.6g
- Sodium: 4.9mg
- Carbohydrates: 9.3g
- Fiber: 1g
- Sugar: 7.8g
- Protein: 0.5g
- Vitamin A: 11%
- Vitamin C: 39%
- Calcium: 1%
- Iron: 1%