Mango Chutney Recipe

Prepare mangoes

Peel the mangoes, slice the flesh from the pit and dice into roughly 1/2-inch pieces to yield about 3 cups. Set aside.

If using golden raisins, check for stones and roughly chop them if large so they distribute evenly through the chutney.

Toast spices

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat until shimmering. Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Toast, stirring, until mustard seeds begin to pop, about 30–45 seconds.

Add the finely chopped onion and a pinch of salt. Sauté until translucent and beginning to brown at the edges, about 6–8 minutes.

Add 2 minced garlic cloves and 1 tablespoon grated ginger. Cook, stirring, 1 minute until fragrant.

Stir in 1 teaspoon red chili flakes, 1 teaspoon ground cinnamon, 1 teaspoon ground coriander, and 1 teaspoon ground cloves. Cook for another 30 seconds to bloom the spices.

Combine and simmer

Add the diced mangoes and 1 tablespoon golden raisins (if using) to the saucepan. Pour in 1 cup brown sugar, 1 cup apple cider vinegar, and 1 cup water. Stir thoroughly to dissolve the sugar and combine ingredients.

Bring mixture to a gentle boil, then reduce heat to low and simmer, uncovered, stirring occasionally, until the chutney thickens and the mango breaks down slightly, about 25–35 minutes. Use the back of a spoon to mash some mango pieces for a mix of chunky and saucy texture.

Once thickened to your liking, remove the pan from heat. Stir in 1 teaspoon salt and 1 tablespoon fresh lime juice. Taste and adjust seasoning: add a little more salt or lime juice if needed, or a splash of vinegar for extra tang.

Let the chutney cool to room temperature. Transfer to sterilized jars and refrigerate. Chutney will continue to mellow and develop flavor after 24 hours and keeps refrigerated for up to 2–3 weeks.

Serve chilled or at room temperature with grilled meats, cheese boards, curries, or as a condiment for sandwiches.