Smoked Mango Chutney

This Smoked Mango chutney is a unique addition, with its natural sweetness from the mangoes and the tanginess of vinegar. It goes well with so many things, especially chicken, lamb, or pork. The rich flavor and chunky texture also make it a great spread for burgers, adding a delicious twist to anything you pair it with.

In this recipe, I’m able to take it up a notch by using the Traeger Timberline XL to add a subtle smokiness to the mango and red onion. Smoking these ingredients not only deepens their flavor but also adds a complex layer to the chutney, making it even more versatile.

Why should you try this recipe

• Minimal Ingredients, Maximum Flavor: This recipe uses only six ingredients to create a flavorful sauce that enhances the taste of any dish it’s paired with.
• Versatile Uses: This incredibly versatile chutney can elevate your meals in multiple ways. It’s a flavorful condiment for meat dishes, a dip for appetizers, and a tasty spread for sandwiches.
• Smoky Twist: The Traeger Timberline XL infuses this recipe with a delicate yet irresistible smokiness. Sure it is an options step, but taking a few extra minutes to do this will add some layered deliciousness to the final sauce.

Ingredients for Smoked Mango Chutney

• 2 Large Mangos: The star of the chutney, bringing natural sweetness and a lush tropical flavor that balances the tangy and savory elements.
• ½ Red Onion: Adds a sharp bite and crunch, which contrasts beautifully with the softness of the smoked mango.
• 2 Gloves Fresh Minced Garlic: Gives a subtle pungent undertone that enhances the overall savory depth.
• 2 tbsp Fresh Grated Ginger Root: Contributes warmth and a mild spice that perfectly complements the sweetness of the mango.
• ¼ cup Maple Syrup: A natural sweetener that adds a caramel-like depth while keeping the chutney refined sugar-free.
• ¼ cup Red Wine Vinegar: Balances the sweetness with a tangy bite, ensuring the chutney has a bright, vibrant flavor.

Instructions for making Smoked Mango Chutney

1. Preheat the smoker:  First I preheated my Traeger Timberline XL to 225°F with Super Smoke turned on.

2. Prep Mangos and Onion:  Next I cut the mangoes into four slices to remove the center pit and then I cut the red onion half before placing everything on the Traeger to smoke for 20 minutes, allowing everything to absorb a light smokiness.

3. Dice up ingredients:  Once smoked, I chopped the mango and diced the red onion, while also dicing up the garlic and grating the ginger root.

4. Incorporate and bring to boil:  In a medium cast iron pan, I added the garlic and ginger, then add the smoked and diced mango and red onion, then finish off by adding the maple syrup, and red wine vinegar to the saucepan before stirring everything to incorporate.

5. Simmer and reduce:  Then I turn down the induction top to a simmer and cook for another 15-20 minutes, stirring occasionally, until the chutney thickens and the flavors meld together.

6. Serve:  Once thickened I removed the pan from the heat and let it cool. From there I either serve it warm or store in the refrigerator for up to 2 weeks to pair with some of my favorite proteins.

Variations and Substitutions:

Substitution or variation:

Fruit Substitution: Swap mangoes for peaches or pineapples for a different fruity twist.  This is an easy way to get creative with this recipe.

Add Spice: If you want a spicier version of the chutney, add 1-2 chopped red chilies or a pinch of cayenne.

Tips and tricks for making this Smoked Mango Chutney

Smoke to Taste: If I’m looking for a stronger smoke flavor, sometimes I leave the mango and onion in the Traeger for an extra 10-15 minutes.

Use as a Marinade: This recipe is also a great option to use as a marinade.  Simply blend the chutney until smooth then smother it in your favorite meat overnight and add some delicious flavor to your weeknight meal.

Mash the Mangoes for Chunk-Free Chutney: If you prefer a smoother texture, lightly mash the smoked mangoes before adding them to the saucepan to create a silkier chutney consistency.