Spicy Caribbean Mango Chutney or West Indian Mango Chutney is such an easy condiment recipe to make. This tangy, sweet and spicy mango combination can be used as a spread for crackers and breads, used as a salsa to top your salads and chips and pairs perfectly with chicken, lamb and pork.
What is Spicy Caribbean Mango Chutney?
Spicy Caribbean Mango Chutney is a combination of tangy unripe mangoes paired with garlic, scotch bonnet peppers and cilantro, blended together to make a thick and vibrant condiment that adds an extra flavour to meats and transforms breads and potatoes alike.
My grandfather had a knack for pickling everything he grew. From onions to apples, you name it. When he couldn't pickle it, he turned it into a spread, or a jam...especially fruits! I remember growing up to the sound of him chopping up mangoes in the backyard, on hot Summer mornings. He would sit outside all morning long - cooking, dehydrating and pureeing ingredients for all different uses.
One of his and my family's personal favourites has always been his Spicy Mango Chutney. He loved to include my three brothers and in his concoction process. We were his personal taste testers and to be quite honest, we didn't mind. Everything he made was always delicious and loaded with a ton of flavour. But there was just something about his mango chutney that had us scraping the bottom of the jar, everytime.
This sweet and spicy chutney is a great condiment to have on hand in the fridge. It's simple to make and pairs well with so many dishes and ingredients. You could add this chutney to:
Chicken, Pork and Lamb dishes
Fish and Shrimp dishes
Breads and Crackers as a spread
Salads and Bowls as a fruit salsa
Traditionally spicy mango chutney is served with a variety of Caribbean and West Indian dishes including:
Doubles
Pholourie
Aloo Pie
Spicy Caribbean Mango Chutney Recipe
4 Green Half Ripe Mangoes (Medium Size)
5 Stems of Cilantro
5 Stems of Eryngium Foetidum (Bhandhania)
6-7 Cloves of Garlic
1 Scotch Bonnet Pepper
1 Cup Water
1 Tablespoon Salt
2 Tablespoons Sugar
Ingredient Tips & Substitutions
Half Ripe Mangoes - Half ripe mangoes are the best option for this recipe. Unlike ripe mangoes, which can cause you to end up with a runny consistency and unripened creating more tanginess, half ripe mangoes are the perfect balance of firmness and tanginess. It truly makes for the best consistency and flavour for a mango chutney!
Scotch Bonnet Pepper - My recipe comes from a very nostalgic place. In order to recreate the memories I had of my grandfather and I making and eating this, I use his exact ingredients. The original recipe calls for scotch bonnet pepper, however we have tested this recipe with various peppers including habanero peppers which works just as well from a spice level perspective, but the taste does differ slightly.
Spicy Caribbean Mango Chutney Instructions & Steps
Concocting this chutney only requires 5 quick and easy steps:
Step One
Peel mangoes removing all of the skin. Grate with grater and throw away the seed. (Medium slices and chunks also work well for this recipe)
Step Two
Add water to medium size pot and add salt. Bring to a boil and add grated mangoes. Boil for 10 approximately minutes. Set it aside to cool down for about 5 minutes.
Step Three
In a blender or food processor, grind cilantro, bhandania, garlic and scotch bonnet pepper together for about 20 seconds. The mixture when finished, should be chunky.
Step Four
Add spicy cilantro and garlic mixture to mangoes. Add sugar. Mix well by hand for 2-3 minutes.
Step Five
Leave chutney on counter to cool down. Once at room temperature, transfer to a container or bottle of choice and refrigerate for future use.
Let us know your thoughts on our Spicy Caribbean Mango Chutney!
Preparation Time: 30 Minutes
Cooking Time: 10 Minutes
Serving: Serves 2
