Dips, Dressings & Sauces,  Entertaining,  Food & Drinks,  Plant Powered,  Snacks

Sweet and spicy mango chutney

I don’t know about you guys but I am a HUGE sauce/dip person, like any kind of sauce.  I am a pizza dipped in ranch, hot wings dipped in blue cheese kinda girl.  So it should come as no surprise that I also love making homemade sauces.

In this particular case a sweet and spicy mango chutney.  If you follow me on Instagram then you know that I have a special place in my heart for Pataks sweet mango chutney. I put it on a number of things, namely curries, saag paneer, kati rolls, on cheese boards and more.  Being that I find this chutney so versatile, I thought it was about time that I made my own; that way I could can a whole bunch and never run out.  Also, paying $6.99 + for sauces when you eat them the way I do can get pretty pricey.

So lucky for you my sauce addiction became an awesome recipe to share.


YIELD – approx. 41/2 cups


  • 2 tbsp. vegetable oil
  • 3 garlic cloves, minced
  • 1 small yellow onion, finely diced
  • 3 large ripe mangos, rough diced (about 4 cups)
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp ginger
  • 1/4 tsp cinnamon
  • 1/4 tsp cardamom
  • 1/2 tsp dried red chilli
  • 1/8 tsp white pepper
  • 1 cup apple cider vinegar
  • 11/2 cup sugar


  1. Heat the oil over medium-high heat in a medium heavy bottom stock pot. Sauté the onion for 2-3 minutes until translucent, then add the ginger, garlic and red chilies and sauté for a minute. Add the rest of the spices and sauté, stirring constantly for another minute.
  2. Add the diced mangoes, sugar, salt, and vinegar and stir to combine. Bring it to a rapid boil, then reduce to low heat. Allow to simmer steadily for 1 hour.
  3. Remove from heat and allow it to cool. At this point if you prefer smaller chunks, use a potato masher to mash the mixture to the desired consistency.
  4. For storage, chutney will keep for a while because of the high acidity content. A conservative time frame would be up to 2 months in the fridge (in a sealed jar),  a few weeks once open (although I doubt it will last that long), or for several months in the freezer.
  5. Canning of course yields the longest shelf-life: Pour the hot mixture directly into sterilized jars and process in a water bath for 10 minutes. Let sit undisturbed for 24 hours, then store in a cool, dark place. Will keep for at least a year.  I can some in 250 ml jars and a couple in 500 ml jars.



You can adjust the spice and heat levels to your liking.  I love spicy things, (although as I get older I’m becoming a bit of a baby) and Clint like heat but nothing crazy.  I find the level of spice in this recipe to be perfect for us as its spicy but without ruining the flavour.

If you’re to a spicy person at all – you can just omit the chili altogether and add smaller amounts of garlic and ginger if you need.  And if you love spice, I suggest tasting it as you go along and adjusting to your preference.





I mentioned a few of my favourite things to put this on – but it’s such an awesome sauce, you can really use it on almost anything.  Other suggestions – in overnight oats or chia pudding, with a piece of roasted pork, halibut, you could even use it as a topper for a muffins or cake – let your imagination run wild….

Stay warm out there friends.

Till the next recipe,


Kristen xo



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