Spiced Tamarind and Mango Chutney
A tangy and sweet chutney that marries the sourness of tamarind with ripe mango and warm spices, perfect as a condiment or dip. This indian-inspired quick meals ready in about 40 minutes blends peeled and diced ripe mango, tamarind paste, brown sugar into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 70 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 cups, peeled and diced ripe mango
- 1/4 cup tamarind paste
- 1/3 cup brown sugar
- 2 tbsp apple cider vinegar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp red chili flakes
- 1 tbsp, grated fresh ginger
- 1/2 cup water
- 1/2 tsp salt
Instructions
- Step 1: In a medium saucepan, combine 2 cups peeled and diced ripe mango with 1/4 cup tamarind paste, 1/3 cup brown sugar, and 1/2 cup water.
- Step 2: Stir in 2 tbsp apple cider vinegar, 1 tsp ground cumin, 1 tsp ground coriander, 1/2 tsp red chili flakes, 1 tbsp grated fresh ginger, and 1/2 tsp salt.
- Step 3: Bring mixture to a simmer over medium heat, stirring occasionally. Reduce heat to low and cook gently for 25-30 minutes until the mango softens and the chutney thickens to a jam-like consistency.
- Step 4: Remove from heat and let cool completely. Transfer to sterilized jars and refrigerate. Serve as a tangy accompaniment to grilled meats, cheese, or flatbreads.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Spiced Tamarind and Mango Chutney take to make?
Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Spiced Tamarind and Mango Chutney?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Spiced Tamarind and Mango Chutney?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spiced Tamarind and Mango Chutney for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Spiced Tamarind and Mango Chutney?
Indian quick meals like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
