Mango Chutney

Perhaps the best-known, most beloved of Indian chutneys, mango chutney is a delicious, vibrantly colored condiment that goes with a plethora of dishes, both Indian and otherwise.

Ways to make this your own

Black mustard seeds go great with this, because they add that Southern Indian flavor that characterizes so many of their dishes. But they’re not always easy to find in the store. Though it will change the flavor slightly, you can use instead brown or white mustard seeds, mustard powder, or wasabi powder (though with this last one, only use half the amount). The chutney will also still be delicious if you leave them out.

Feel free to substitute a red chili for the red pepper flakes if you have one. Chop it up finely and add it along with the ginger and garlic towards the beginning.

You can use any kind of mango your store has. What you’ll see pictured are yellow mangos, since that’s what was available at our store, but play around with different varieties.

Ingredients:

  • vegetable or canola oil

  • 2 tsp black mustard seeds

  • 2 tsp fresh ginger, minced

  • 2 cloves garlic, minced

  • 1 tsp red pepper flakes

  • 1 tsp ground coriander

  • 1 tsp cumin

  • 1/4 tsp turmeric

  • 1/4 tsp ground cardamom

  • 4 - 5 whole cloves (or 1/4 tsp ground cloves)

  • 1/4 tsp ground cinnamon

  • 1/2 tsp kosher salt

  • 4 - 5 large mangoes, peeled, sliced, and cut into 1/2 to 1 “ slices

  • 2 cups white granulated sugar

  • 1 cup distilled white vinegar

Directions:

Heat the oil in a medium saute pan over medium heat. Add the black mustard seeds right away. You’ll hear a popping sound and they’ll become fragrant. Once that happens, add in the ginger and the garlic. Stir for a minute or until everything becomes fragrant.

Add in the rest of the spices (the red pepper flakes, coriander, cumin, turmeric, ground cardamom, whole cloves, cinnamon, and salt) and stir to combine for 30 seconds.

Add in the mangoes, sugar, and vinegar and stir to combine. Let the mixture come to a boil, then turn the heat to low and simmer for an hour. The mixture will look quite soupy at first, but that’s okay. This will all thicken after the cooking. Stir the mixture occasionally.

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After the hour is up, remove from heat and let cool for several hours (at least 3 to 4) at room temperature. (**Note: if you prefer your mango chutney mashed, now would be the time to do that). The mixture will thicken considerably over time.

Place the thickened mango chutney in an air-tight jar or in another container, then place in the fridge for future use. You can also can this if you’d like to use for a later time or give away as a gift.