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
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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.
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.
