Chutney Recipe

Prep produce

Peel and dice the mangoes into roughly 1/2-inch pieces to yield about 4 cups. Finely chop the onion, mince the garlic, and grate the ginger. Measure remaining ingredients so they're ready to add.

Heat a heavy-bottomed saucepan over medium heat. Add the neutral oil and let it warm for 30 seconds.

Add the mustard seeds and cumin seeds to the warm oil. Toast for 30–45 seconds, stirring, until the mustard seeds begin to pop and the cumin becomes fragrant. Immediately add the chopped onion, minced garlic, and grated ginger.

Sauté the aromatics with the toasted seeds over medium heat, stirring frequently, until the onion is soft and translucent, about 6–8 minutes. If the pan becomes too dry, add up to 1 tablespoon water to prevent sticking.

Stir in the diced mangoes and golden raisins (if using). Cook for 2–3 minutes to begin softening the fruit.

Add the brown sugar, apple cider vinegar, and lemon juice. Stir to dissolve the sugar. Add the red chili flakes, ground cinnamon, ground cloves, kosher salt, and black pepper, stirring to combine.

Bring the mixture to a gentle boil over medium-high heat, then reduce heat to low to maintain a steady simmer. Cook, uncovered, stirring occasionally, until the mango pieces break down and the chutney thickens, about 30–35 minutes. Use the back of a spoon to mash any larger mango pieces if you prefer a smoother texture, or leave some chunks for texture.

If you want a slightly thicker, glossy chutney, whisk the cornstarch into the cold water until smooth to make a slurry. Stir the slurry into the simmering chutney in a steady stream and simmer for 1–2 minutes until the mixture thickens. If you prefer a looser chutney, skip the slurry.

Taste and adjust seasoning: add up to 1/2 tsp more salt, a squeeze more lemon, or a pinch more chili flakes if desired. Remove the pan from heat.

Let the chutney cool to room temperature. Stir in the chopped cilantro if using. Transfer to sterilized jars and refrigerate. Chutney will continue to develop flavor and will keep refrigerated for up to 2–3 weeks; it can also be canned for longer storage using proper canning procedure.