Fresh mango chutney



1/2 cup
1/4 cup
chopped pitted dates
2 tbsp
1 tbsp
minced fresh ginger
1 tsp
Madras curry paste
1/2 tsp
1/2 tsp
2 1/2 cups
diced mango, preferably Ataulfo
2 tbsp
chopped cilantro


  • COMBINE water with dates, butter, ginger, curry paste, mustard seeds and cumin in a medium saucepan and set over medium-high. Boil, stirring often, until dates soften, about 5 min. Stir in mangoes and cook for 2 min. Remove from heat. Stir in cilantro. Pour into a 500-mL Mason jar. Refrigerate up to 2 weeks.

Switch it up

Three variations to play with the flavour:

Spicy mango chutney
Add 1/4 tsp cayenne  with cilantro. Continue  with recipe.

Mango-peach chutney
Reduce mangoes to  1 1/4 cups. Add 2 peeled,  diced peaches.  Continue with recipe.

Mango-coconut chutney
Use coconut milk  instead of water.  Continue with recipe.

Four ways to use it

Tilapia Tikka wraps
Mix together 1/4 tsp each curry powder and salt and evenly sprinkle over 4 tilapia fillets. Pan-fry in oil until cooked through. Spread sour cream on 4 tortillas. Toss coleslaw mix with Spicy Mango Chutney, then spoon onto tortillas. Sprinkle with cilantro and sliced red chilis.

Chutney chicken pizza
Spread Fresh Mango Chutney on naan bread. Sprinkle with grated mozzarella, then top with shredded rotisserie chicken. Bake at 350F until cheese melts, about 5 min. Sprinkle with chopped cilantro.

Spicy fruit chip dip
Stir Mango-Peach Chutney with sour cream and serve with tortilla or pita chips.

Baked sweet potato topper
Prick unpeeled sweet potatoes a few times with a fork. Microwave on high until tender, turning halfway through, 5 to 8 min. Transfer to a platter. Let stand until they are cool enough to handle. Cut an X along the top of each potato. Push from end to end until the flesh pops out slightly. Fluff the flesh with a fork. Scoop 2 tbsp Mango-Coconut Chutney on top of each potato.

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