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Mango chutney

Mango chutney

This tangy, sweet condiment is a perfect side dish for your fried rice.


  • 2 heaping cups of dried mango
  • Hot water to soak the mango pieces 
  • 1 tsp olive oil
  • 2- 3 garlic cloves, minced 
  • 1/4 cup onion, chopped
  • 1 chili pepper, optional
  • Curry leaves, optional 

Spice Mix

  • 1 teaspoon smoked paprika
  • 1/2 teaspoon garlic powder
  • 1 teaspoon curry powder
  • 1/4 teaspoon turmeric 
  • 1/2 tsp chili flakes 
  • ½ chili powder, optional
  • 1/8 cup coconut milk
  • 1/2 cup of mango soaked water
  • Salt to taste


  • Add mango strips to a bowl. Cut it into smaller 2-inch long strips.  
  • Add hot water to cover the mango.
  • Cover with a lid and soak for 10 minutes or until mango strips soften and rehydrate. 
  • Heat olive oil in a pan on medium heat. 
  • Add in 2-3 pieces of minced garlic and saute until golden.
  • Add in chopped onion
  • Cook until translucent
  • Add a few curry leaves & sliced chili pepper. (optional)
  • Meanwhile, gather all the spices. 
  • Lower the heat.  Add in the spice mix listed under ingredients. 
  • Cook the spices for a few seconds. 
  • Now Drain and squeeze most of the water out of the mango and add the meaty mango chunks to the pan. Save the soaked water for later use. 
  • Now increase the heat back to medium. 
  • Add salt to the mixture. 
  • Let the mango chunks coat with the spices. 
  • Now take previously saved mango-soaked water and mix it with coconut milk until no lumps. 
  • For can coconut milk- add about ⅛ cup of thick coconut milk. 
  • For fresh coconut milk- add the thickest cream of coconut ⅛ cup. Reduce the amount of soaked water level to ¼ cup if using fresh coconut milk. 
  • Add the mixture to the mango chutney. Cook medium-low heat for a few minutes 
  • Add more salt if necessary. 
  • Add sugar and cook until dissolved. ( I didn’t add sugar because my dried mango already had added sugar) 
  • Simmer for a few minutes until liquid evaporates. 
  • Enjoy

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