Mango Chutney Recipe — Sweet and Spicy Sauce for Jamaican Jerk BBQ
Mango chutney is a fruity accompaniment to spicy BBQ rubs. The mango’s sweetness contrasts with the heat of Jamaican Jerk, while vinegar adds freshness. This recipe makes a sweet, spicy sauce to serve alongside your barbecue dishes.
What do you need?
Ingredients for 4–6 people
The final quantity depends on the size of the mangoes and how far you reduce the chutney.
- 2 ripe mangoes (about 500 g flesh), diced
- 1 small red onion, finely chopped
- 1 garlic clove, crushed
- 1 tsp fresh ginger, grated
- 60 ml cider vinegar or white wine vinegar
- 3 tbsp brown sugar
- 1 tsp cumin
- ½ tsp turmeric
- ½ tsp cayenne pepper (or more to taste)
- Pinch of salt
- A splash of oil for sautéing
- Optional: ½ red chilli, finely chopped for extra heat
Equipment
- Saucepan
- Wooden spoon
- Clean storage container or jar
Step-by-step recipe
- Heat a splash of oil in a saucepan over medium heat.
- Sauté the onion for 3–4 minutes until translucent. Add garlic and ginger and cook for about another minute without burning.
- Add diced mango, vinegar, brown sugar and all spices. Stir well.
- Bring to the boil, reduce the heat and simmer for 15–20 minutes uncovered. Stir regularly and add a little water if necessary.
- The chutney is ready when the mango is soft and the sauce has thickened to your liking. It thickens further as it cools.
- Taste and adjust: more sugar for sweetness, more vinegar for freshness, more cayenne for heat.
- Serve immediately or divide into small, clean containers, cool promptly and refrigerate within 2 hours.
Quick version: 5 minutes
No time to cook chutney yourself? Give ready-made mango chutney a fresh twist:
- 4 tbsp mango chutney from a jar
- 1 tbsp lime juice
- 1 tsp grated fresh ginger
- Pinch of Jamaican Jerk rub
Mix everything together. This is a quick variation using existing chutney, not the same preparation as the recipe above. Preferably make only as much as you will use immediately.
Which BBQ dishes go with mango chutney?
- Jamaican Jerk BBQ Chicken: fruity sweetness alongside the spicy rub.
- Jamaican Jerk Spare Ribs: as a dipping sauce alongside ribs or a thin glaze towards the end of cooking.
- Chicken on the BBQ: as a dipping sauce for chicken wings and drumsticks.
- Chicken satay: a fruity accompaniment to grilled chicken satay.
- Cheese board: for example, with aged cheese.
- In a wrap: with Jamaican Jerk chicken and grilled vegetables.
Pair with Jamaican Jerk BBQ Rub
Mango chutney pairs with the heat and spices of Jamaican Jerk BBQ Rub. Apply the rub before grilling and serve the chutney separately. Want to use it as a glaze? Apply a thin layer towards the end and watch it closely.
Tips and storage
- Ripe mangoes: use mangoes that yield slightly under gentle pressure.
- Make ahead: make the chutney shortly before use and keep chilled.
- Storage: keep this homemade chutney covered at 4°C and use within 2 days, or freeze small portions. This recipe has not been tested for long-term storage or preserving outside the fridge; a sterilised jar does not automatically make that safe.
- As a glaze: apply thinly towards the end of cooking. Sugars can burn depending on heat and distance from the fire. Use a separate portion for brushing and do not let a brush that has touched raw meat enter the serving sauce.
- Adjust thickness: add a splash of water or orange juice for a thinner sauce.
Frequently asked questions
Can I freeze mango chutney?
Yes. After prompt cooling, freeze small portions and preferably use within 3 months for quality. Thaw in the fridge.
Can I use frozen mango?
Yes. Follow the package instructions. Thaw in the fridge if necessary and allow for extra moisture and a softer texture.
Is mango chutney spicy?
This recipe gets heat from cayenne pepper. Omit it for a milder sauce, or add chilli or a pinch of Jamaican Jerk rub to taste.