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: 15 mins | Total Time: 45 mins | Serves: 10

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

Step 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).

Step 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.

Step 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.

Step 4

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