Mango Chutney

This classic condiment balances the natural sweetness of ripe mangoes with a subtle blend of vinegar, warm spices, and gentle acidity. Slowly simmered until thick and glossy, it pairs beautifully with grilled meats, roasted vegetables, or soft cheeses, and adds a refined touch to sandwiches or charcuterie boards. Store-bought versions rarely compare to the depth and brightness of this homemade variation.

Prep Time	Cook Time
10 mins	25-30 mins
Total Time	Yield
35-40 mins	About 1½–2 cups (serves 6–8 as a condiment)

Ingredients

• 2 ripe mangoes, peeled and diced

• 1/2 cup sugar

• 1/4 cup apple cider vinegar

• 1 small onion, finely chopped

• 1 clove garlic, minced or smashed, optional

• 1 tablespoon grated ginger

• 1/2 teaspoon cumin seeds

• 1/2 teaspoon mustard seeds

• 1/4 teaspoon red chili flakes, optional, for some heat

• 1/4 teaspoon cinnamon

• salt to taste

Instructions

1. In a medium saucepan, toast the cumin and mustard seeds over medium heat until fragrant (about 1 minute). Add the chopped onion and cook until soft (about 3-4 minutes).

   
   

2. Add the garlic, ginger, cinnamon, and chili flakes. Cook for another minute. Then, stir in the diced mangoes, sugar, and apple cider vinegar. Bring the mixture to a simmer.

   
   

3. Lower the heat and cook the chutney for about 20-25 minutes, stirring occasionally, until it thickens and the mangoes break down. Adjust seasoning with salt and additional sugar or vinegar as needed.

   
   

4. Let the chutney cool before using. Store in an airtight container in the refrigerator for up to 2 weeks.