As we delve further into spring, mangoes will start showing up in the produce aisle, giving you all the more reason to make this low-sugar mango chutney recipe. This recipe produces a tantalizing chutney that’s sweet, spicy, and bursting with plenty of mango flavor.
Chutneys are traditionally used in Indian cuisine, used in classic dishes like Chicken Biryani. As their popularity has expanded across the globe, they’ve been used in dishes as commonplace as a grilled cheese sandwich.
To make this low-sugar mango chutney recipe, you’ll need a handful of ingredients, including lots of ripe mangoes, onion, garlic, ginger, and red pepper flakes. To make this recipe low-sugar, we’ve reduced the amount of added sugar to just a couple tablespoons of honey.
Because chutneys are similar to other preserved fruits, there is typically a greater amount of sugar added in the form of refined, white sugar. We prefer our chutney to just have a hint of natural sweetness, which is why we like this healthier version better. If you want your chutney sweeter, you can always add in more honey to taste.
This low-sugar mango chutney recipe comes together fairly quickly. There’s only about 10 minutes of preparation and 30 minutes for the chutney to cook. Use this mango chutney as a sandwich spread, on crackers with cheese, or as a marinade for pork chops.
Low-Sugar Mango Chutney Recipe
yields 2 medium jars
- 3 cups diced mango
- 1/2 cup finely diced red onion
- 2 tbsp raw honey
- 5 tbsp minced garlic
- 3 tbsp minced ginger root
- 3 tbsp white wine vinegar
- 1/4 tsp salt
- 1/8 tsp red pepper flakes
- Add all of the ingredients to a medium saucepan.
- Set the saucepan over medium-low heat and cover with a lid. Cook for 30 minutes, stirring the mixture every once in awhile.
- Once chutney cools, store in air-tight containers in the fridge.
Recipe adapted from thewanderlustkitchen.com