Mango Chutney Recipe

Prepare fruit and aromatics

Peel, pit, and dice mangoes to yield about 4 cups. Finely chop the red onion, grate the ginger, and mince the garlic. Measure out spices and other ingredients so they're ready.

Bloom whole spices

In a medium saucepan over medium heat, dry-toast the mustard seeds, whole cloves, and cinnamon stick for 30–45 seconds until fragrant. Be careful not to burn; shake the pan frequently.

Add the chopped onion to the toasted spices with 1 tablespoon of the water. Sauté 3–4 minutes until the onion softens and becomes translucent.

Stir in the grated ginger and minced garlic and cook 1 minute until aromatic.

Add the diced mangoes, granulated sugar, apple cider vinegar, remaining water, ground coriander, ground cumin, red chili flakes, and kosher salt. Stir to combine and bring to a gentle simmer over medium-high heat.

Reduce heat to low and simmer uncovered, stirring occasionally, until the mixture thickens and the mango pieces are tender but still hold some shape, about 25–30 minutes. If using raisins, stir them in about halfway through the simmer so they plump and integrate.

Remove from heat. Discard the cinnamon stick and whole cloves (if you prefer, you can leave them in and fish them out before bottling). Stir in fresh lime juice and chopped cilantro if using.

Taste and adjust seasoning: add more salt, sugar, or vinegar to balance sweet, sour, and salty flavors. For more heat, add a pinch more red chili flakes.

Cool to room temperature, then transfer chutney to a clean jar. Refrigerate and let flavors meld at least 12 hours for best flavor. Chutney will keep refrigerated in a sealed container for up to 2 weeks.

For longer storage: ladle hot chutney into sterilized jars, leaving 1/4-inch headspace, seal, and process in a boiling-water bath for 10 minutes (adjust for altitude). Properly canned chutney can be stored in a cool dark place for up to 1 year.