If you love adding a sweet, tangy kick to your favourite curry night or cheese board, this Quick Mango Chutney recipe is going to be your new go-to! Inspired by the flavours of traditional Indian chutney but simplified for busy weeknights, this recipe is perfect for Thermomix users looking for a fast, flavour-packed condiment without unnecessary additives.
When we released our Dinners 3 cookbook and everyone fell in love with the incredibly delicious Tandoori Chicken Curry, there were some very loud requests from the recipe testing team for a Quick Mango Chutney to go with the curry.
This Mango Chutney is definitely a match made in heaven for the new curry plus so many of the other Skinnymixers favourites.
I can’t wait to see what everyone serves it with!
Whether you’re prepping a platter for entertaining or just looking to jazz up your leftovers, this quick chutney is ready in under 30 minutes—and tastes even better the next day.
Why You’ll Love This Quick Mango Chutney
No preservatives or additives Thermomix & stovetop methods included Perfect for meal prep Freezer friendly Great with curry, grilled meats or cheese boards
What you will need:
Quick Mango Chutney – Ingredients
- brown onion, peeled and halved
- mango (or fresh, if in season/frozen or from a jar)
- ginger
- apple cider vinegar
- sugar
- ground cumin
- ground coriander
- turmeric powder
- yellow mustard seeds
- salt
- ground chilli powder
How to Use Quick Mango Chutney
- Dollop onto Skinnymixers Butter Chicken or Rogan Josh
- Stir through natural yoghurt for a quick dip
- Serve with grilled chicken, pork or lamb
- Add to a gourmet toastie or burger
- Pair with cheese, crackers and cured meats for entertaining
Variations
Spicy: Add a chilli or a pinch of cayenne
Herby: Stir in fresh coriander before serving
Fruity: Swap mango for apple or peach for a seasonal twist
Storage & Meal Prep Tips
This chutney freezes beautifully in silicone trays or zip-lock bags. Defrost in the fridge and stir well before using. As this is a lower sugar condiment, it needs to be stored in the fridge for 1-2 weeks or frozen.
skinnymixer's Quick Mango Chutney
Ingredients
- 5 g fresh ginger peeled and sliced thin
- 1 small brown onion peeled and quartered
- 360 g mango drained and roughly chopped (equivalent to 685g mangoes in juice). Use fresh, frozen or canned
- 60 g apple cider vinegar
- 50 g sugar of choice white sugar will produce the most appealing results, however you can also use honey or rice malt syrup
- 1 tsp yellow mustard seeds
- 1/2 tsp cumin powder
- 1/2 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/8 tsp salt
- 1 small pinch ground chilli powder
Instructions
Thermo cooker
- Add ginger to mixer bowl and chop for 3 sec/speed 9/MC on. Scrape down mixer bowl and repeat.
- Add onion and chop for 5 sec/speed 5/MC on. Scrape down mixer bowl.
- Add remaining ingredients and cook for 20 min/100°C or 212°F/speed 1/simmering basket on top of lid.
- Optional - If you prefer a smoother chutney, blend for 2 sec/speed 5/MC on. Skip this step if you like it chunky
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- Allow the chutney to cool before transferring it to a glass jar or container. Store in the fridge for up to 1 week or freeze in portions.
Conventional
- Mince ginger.
- Finely chop onion.
- Add all ingredients to a saucepan and bring to a simmer on medium heat. Cook for 15 min, stirring occasionally.
- Optional - If you prefer a smoother chutney, blend briefly. Skip this step if you like it chunky
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- Allow the chutney to cool before transferring it to a glass jar or container. Store in the fridge for up to 1 week or freeze in portions.
Notes
Nutrition
Community Love ![❤]()
Have you made this Quick Mango Chutney? Share your photo in the Skinnymixers Facebook Group or tag #skinnymixers on Instagram—we love seeing your creations!
Ready to spice up your meals? This Quick Mango Chutney is the secret weapon every pantry needs.
Happy cooking, Skinnies!
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