Mango Chutney

Mango Chutney with Curry Jaipur, a fruity-savoury chutney from Klingenberg

Mango chutney is the sweet-piquant accompaniment that should be missing from no curry kitchen – and at the same time the universal joker for the cheese board, burger and antipasti. We process 49 percent sun-ripened mangoes with our own spice blend Curry Jaipur. The result: fruity sweetness meets aromatic depth and a finely piquant note typical of Indian table chutneys. Made and packed in our workshop in Klingenberg am Main.

How to use

A classic with Indian curries, tikka masala and tandoori dishes, as a dip with grilled chicken, lamb and prawns. On the cheese board with camembert, brie, goat's cheese and aged mountain cheese. In sandwiches, burgers, wraps and bowls. Also as a sweet component in salad dressings, BBQ sauces and vegan main dishes. Straight from the jar or diluted with a little stock for glazing poultry.

Important: mango chutney contains fruit and sugar – after opening, store cool and use up within four to six weeks. Without preservatives.

Recipe: cheese board with mango chutney

The simplest occasion to show off the chutney – as the highlight of an evening cheese board.

Ingredients for 4:

• 200 g camembert or brie
• 150 g fresh goat's cheese
• 200 g aged mountain cheese or Comté
• 1 jar mango chutney
• 1 handful roasted walnuts
• 1 bunch fresh grapes or figs
• Sourdough bread or Italian crackers on the side

Method: Take the cheese out of the fridge 30 minutes before serving so the aromas mature. Arrange on a wooden board or slate. Add mango chutney and roasted nuts in small bowls. Grapes or fresh figs as a visual and flavour bridge between the cheeses. Serve with sourdough bread.

Why our chutney? Industrially produced chutneys are often pure sugar-water bombs. With us the mango is the main ingredient (49 percent), the sweetness comes from the fruit itself. The curry component brings a multi-layered seasoning depth that turns a simple cheese into an experience.

At a glance

• An Indian chutney with 49 percent mango and Curry Jaipur
• Workshop quality from Klingenberg am Main
• No flavour enhancers, anti-caking agents or additives
• Vegan and versatile for curry, cheese and BBQ

Goes well with

A classic Indian curry accompaniment in the trio with Curry Mumbai, Curry Anapurna and Garam Masala. For fermented depth and a modern curry profile, Vadouvan is the insider tip. The sweet-fruity sister is our tomato chutney with Thai aromas. For hot accents, Harissa fits.

Frequently Asked Questions

What can I use mango chutney for?
A classic with Indian curries, chicken tikka, lamb curry, tandoori specialities and on cheese boards. Also in burgers, sandwiches, wraps, as a dip with grilled poultry and as a sweet component in BBQ sauces or vinaigrettes.

How long does it keep after opening?
Sealed in the fridge, four to six weeks. As we use no preservatives, the shelf life after opening is shorter than with industrial products – that's normal.

Is the chutney vegan?
Yes. All ingredients are plant-based. Mango chutney therefore also suits vegetarian and vegan curries, bowls and sandwiches.

How hot is the chutney?
Mild to medium-piquant. The heat comes from Curry Jaipur, which has a balanced, European-moderate heat. If you like it hotter, combine with a little Harissa or chili.