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

Cook Time10

Servings: 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