Are you looking for an easy mango chutney recipe to glaze your next roast chicken, pork ribs, or pork chops? Or to serve it with your next cheese board? I got you covered. My Venezuelan mango chutney is also perfect as a topping for burgers, a spread for sandwiches and wraps, or a flavorful dipping sauce with pita or naan bread, or on top of a cracker with cream cheese.
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What is chutney?
Chutney is a condiment originating in the Indian subcontinent and is popular in many other cuisines worldwide, including Venezuelan cuisine. It’s typically made by blending various ingredients, such as fruits, vegetables, herbs, spices, vinegar, and sugar.
The resulting mixtures are fruit chutneys that vary in texture and flavor, ranging from smooth to chunky and sweet to spicy.
My mango chutney story
I first heard of a chutney condiment in my hometown Caracas, Venezuela. I was looking at Don Armando Scannone’s recipe book Mi Cocina a la Manera de Caracas. Through time, I learned chutney was a condiment originally from India.
That combination of semi-sweet flavors with savory, tangy, pungent, spicy notes, all at the same time, captivated my palate. But it wasn’t until I finished the last jar of mango chutney in my pantry that I felt the need to create my recipe.
That chutney in my pantry was a present from my dear Comadre Eirys. She’s the Godmother of my Tomás Eugenio. And she brought me both mango and pineapple chutneys from Caracas.
They were heavenly and delicious, and now they are gone. My favorite was the mango chutney. Not only mango is one of my favorites fruit. But also not-so-ripe mangos make a delicious and bright color chutney.
What is the best vinegar for chutneys?
I make this mango chutney the Venezuelan way: with white vinegar, but sherry vinegar, white wine vinegar, red wine vinegar, or apple cider vinegar will do the job too. I don’t recommend using balsamic vinegar, though.
What are the best spices for chutneys?
Because this is a Venezuelan-inspired recipe, I use fresh ginger and cinnamon to make this chutney. I also add black pepper and red pepper flakes. Some recipes call for cardamom pods, mustard seeds, and coriander seeds.
Other recipes call for garam masala, an Indian mixture of spices. Check my chicken tikka masala recipe for a trick to make your garam masala.
How to store mango chutney
After it reaches room temperature, this chutney can be stored in an airtight container in the refrigerator. I always prefer glass (Mason) jars. My favorite preserving method is the classic water bath canning.
More mango recipes
If you’re a mango lover like me, don’t miss my other mango recipes:
The best mango chutney recipe
This recipe is so easy to make that you don’t need a food processor, immersion blender, or potato masher. Following is the recipe card for this delicious and easy-to-make Venezuelan mango chutney. I cannot wait until Florida mango season to make a big batch. Give it a try, and promise this will become one of your favorite condiments.
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Venezuelan Mango Chutney
Ingredients
- 2 cups diced fresh mangoes ripe but firm
- ¾ cup yellow or red onion finely chopped
- ½ cup red bell pepper finely chopped
- 1 cup brown sugar
- ½ cup white vinegar
- 1 teaspoon grated fresh ginger
- 1 cinnamon stick
- 12 black peppercorns
- 1 pinch red pepper flakes
- ½ teaspoon coarse sea salt
Instructions
- Put all ingredients in a saucepan over medium heat and stir until the sugar dissolves.
- Once it boils, reduce the heat to low and gently simmer for 35-40 minutes until it reaches the consistency of a jam.
- Discard the cinnamon stick and let it completely cool down.
- Store in a jar with a lid or an airtight container and refrigerate.
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