Mango, Lime & Coconut Chutney (A Bright, Tropical Twist on Tradition)

This chutney combines the sweetness of ripe mango, the creaminess of coconut milk, and the freshness of lime zest. It’s quick to make and adds a gentle tropical note to almost any meal. The flavors are balanced — sweet, tangy, and lightly spiced — making it a great match for grilled meats, seafood, curries, or just spread on warm naan or bread.

Print Recipe

Mango, Lime & Coconut Chutney

A bright and creamy chutney made with ripe mango, coconut milk, and a hint of lime zest. Sweet, tangy, and lightly spiced, it’s perfect with grilled meats, curries, or simply as a tropical spread for naan or sandwiches.

Prep Time10 minutes mins

Cook Time10 minutes mins

Servings: 4 people

Calories: 687kcal

Equipment

• 1 Blender

Ingredients

• 200 ml full-fat coconut milk
• 200 g fresh mango, peeled and chopped
• 50 g dried unsweetened chopped mango
• 1 large garlic clove
• ½ tablespoon zest of 1 lime (around ½ tsp)
• ¼ tablespoon ground turmeric (or fresh peeled turmeric)
• 50 ml water
• ¼ tablespoon black pepper
• ½ tablespoon salt

US Customary - Metric

Instructions

• Heat the coconut milk in a small saucepan.
• Add the dried mango, garlic, turmeric, black pepper, fresh mango, lime zest, and salt. Bring to a boil, then cover and simmer for about 10 minutes, or until the dried mango softens. Let it cool.
• Transfer the mixture to a blender and blend until smooth and creamy. You may need to add about 50 ml of water to achieve the right consistency. Stir in the finely diced red onion.
• Pour the chutney into a bowl, cover it, and chill for 1-2 hours before serving.

Notes

• Adjust sweetness: Depending on the ripeness of your mangoes, you may want to adjust the sweetness by adding a little honey or sugar if needed.
• Consistency: If the chutney is too thick after blending, add extra water, a tablespoon at a time, to reach your desired consistency.
• Spice level: If you prefer a spicier chutney, feel free to add a pinch of chili powder or fresh chopped chili to the mixture.
• Storage: This chutney can be stored in an airtight container in the fridge for up to 5 days.
• Serving suggestion: Great as a side dish with grilled meats, curries, or served alongside naan, pappadams, or rice.
• Vegan option: This recipe is naturally vegan, making it perfect for plant-based diets.

Nutrition

Calories: 687kcal | Carbohydrates: 75g | Protein: 13g | Fat: 42g | Saturated Fat: 36g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 2294mg | Potassium: 924mg | Fiber: 6g | Sugar: 54g | Vitamin A: 7439IU | Vitamin C: 85mg | Calcium: 107mg | Iron: 10mg

FAQs – Mango, Lime & Coconut Chutney

1. Can I use canned mango instead of fresh?
Yes, canned mango works if it’s unsweetened. Adjust the salt or lime juice to balance the flavor.

2. What can I substitute for dried mango?
You can use a few extra pieces of fresh mango or even dried apricots for a similar chewy texture and mild tartness.

3. How long does this chutney keep?
It keeps well for up to 5 days in the fridge when stored in an airtight container.

4. Can I freeze it?
Yes, freeze in small portions for up to 2 months. Thaw overnight in the fridge and stir well before serving.

5. How can I make it spicier?
Add a small green chili, a pinch of chili powder, or crushed red pepper flakes to the simmering mixture.

6. What pairs best with this chutney?
It’s delicious with grilled chicken, seafood, rice dishes, or served alongside naan, papad, or roasted vegetables.

7. Is this chutney vegan?
Yes, it’s naturally vegan since it uses coconut milk instead of dairy.

8. Can I make it sweeter?
If your mangoes aren’t very ripe, add a teaspoon of honey, jaggery, or brown sugar while simmering.