Mango Chutney

The fruity-spicy classic among chutneys

Königskind Mango Chutney is an exotic, fruity seasoning made from 60% mango and 16% pineapple, refined with onions, ginger, and chili – handmade by Uwe König in his small gourmet manufactory in the Bergisches Land. The classic among chutneys, the crowning glory for your cheese board.

Königskind's Mango Chutney is an exotic, fruity seasoning sauce made from two sun-ripened fruits, bottled in the Bergisches Land between Gummersbach and Nümbrecht. With 60% mango, pineapple, onions, vinegar, ginger, lemon juice, and a delicate hint of chili, only a few hand-picked ingredients go into the jar – no artificial flavors, colorings, preservatives, or flavor enhancers. The chutney is cooked by hand by Uwe König and his team using untreated fruit.

Fruity-sweet, spicy-gingery, and with a delicate chili kick

Once opened, the Mango Chutney smells of warm tropical fruits and spicy ginger – sweet, exotic, and with a hint of onion that gives it an adult touch. The consistency is pleasantly thick, with visible pieces of mango and pineapple that provide texture when spooned. The color is a warm, luminous orange-yellow.

On the tongue, the chutney begins with full mango sweetness, then the gently tart pineapple joins in, followed by warming ginger, and finally a delicate chili tingle that lingers without burning. The balance of fruit, acidity, and spice is beautifully tuned – classic mango chutney, as known from British chutney traditions, but with a noticeably higher fruit content than industrial variants.

We recommend it with cheese boards, curries, and roasted vegetables

The Mango Chutney is the crowning glory for your cheese board: it unleashes its full aroma especially with young and medium-aged Camembert, a strong Cheddar, or a spicy goat cheese. A dollop with cheese on a cracker, a few roasted walnuts, and the perfect aperitif is ready. It's also a classic with a piece of Roquefort and baguette that one never tires of.

We also enjoy it classically with Indian curries – whether chicken curry, lentil dal, or palak paneer, a spoonful of mango chutney alongside the rice provides the fruity balance that spicy curries need. The chutney is also a constant companion with pan-fried meat, grilled fish, and spring rolls. We also enjoy it with roasted vegetables like sweet potato and chickpeas, with a grilled tofu steak, or in a sandwich with turkey and arugula.

Our tip: stir a spoonful of mango chutney into a yogurt dip with mint and garlic – a quick raita-style dip for vegetable sticks or papadam is ready. Those who experiment can refine a vinaigrette for arugula salad with a spoonful of chutney instead of honey. Equally worthwhile from the Königskind kitchen are the fruity-fine Redcurrant Chutney, the deep-toned wintery Plum Chutney, and the matching Pear Mustard for cheese boards. Further delicacies can be found in our Königskind collection.

Uwe König and his passion project in the Bergisches Land

The gourmet manufactory Königskind is Uwe König's passion project. What began as a hobby in his own kitchen in 2005, he expanded into a self-employment venture in 2014 due to the growing demand for his chutneys and fruit spreads. To this day, all Königskind products are cooked in home kitchens in the Bergisches Land – all by hand, in manageable quantities, with plenty of time for each jar.

Uwe König exclusively uses untreated fruit and consistently refrains from artificial flavors, colorings, preservatives, and flavor enhancers. This is the Königskind philosophy: few, honest ingredients that still taste of fruit even in the jar. In addition to the Mango Chutney, we also carry other Königskind specialties such as redcurrant chutney, pear mustard, and fruit spreads – all products from the same kitchen and with the same signature.