Name: Mango Chutney
Cook time: 20 minutes
Total time: 50 minutes plus cooling
Yield: Makes about 4 cups
Ingredients: 3 lb. firm-ripe mangoes (about 3), peeled and cut into ½" cubes; ⅓ cup distilled white vinegar; ⅓ cup (packed; 70 g) dark brown sugar; ⅓ cup golden raisins; 1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided; 1 (1") piece fresh ginger, peeled and chopped; 1 Tbsp. chopped fresh jalapeño or serrano chile, including seeds (from about 1 chile); 3 garlic cloves, chopped; ¾ tsp. ground cumin; ¾ tsp. ground coriander; ½ tsp. turmeric; 2 Tbsp. vegetable oil; 1 medium onion, chopped; 1 red bell pepper, cut into ¼" dice; 1 (3") cinnamon stick

Mangoes red peppers golden raisins and ginger made into a chutney in a bowl.

Photo by Travis Rainey, Food Styling by Liberty Fennell

The best mango chutney starts with firm-to-ripe fresh mangoes. While you can use defrosted frozen mangos in a pinch, they don’t have the same texture or beautifully balanced sweetness and acidity. Fruit notwithstanding, this mango chutney recipe is almost endlessly customizable. Add a pinch of cardamom, nigella seeds, mustard seeds, or black pepper to your spice mixture, or 1 tsp. ground cinnamon instead of the cinnamon stick. Substitute dried cranberries for the golden raisins for sweeter flavors, or stir in a handful of diced red onion after it cools for a bit. Swap the white vinegar for apple cider vinegar or fresh-squeezed lemon juice (you might need slightly more of the latter). The chile here makes for a chutney with medium heat. Craving a fiery spicy mango chutney? Double it. Want something a bit milder? Keep the chile, but discard its seeds.

Often served as a condiment in Indian cuisine, mango chutney makes an excellent dipping sauce for pappadam, accompaniment for roast chicken or lamb, or tangy complement to a quick lunch of kebabs and naan. Spread it onto whole grain bread and top with sprouts and sharp cheddar or with the cream cheese on your next onion bagel.

Recipe information

Total Time
50 minutes plus cooling
Yield
Makes about 4 cups

Ingredients

3 lb. firm-ripe mangoes (about 3), peeled and cut into ½" cubes

⅓ cup distilled white vinegar

⅓ cup (packed; 70 g) dark brown sugar

⅓ cup golden raisins

1¾ tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, divided

1 (1") piece fresh ginger, peeled and chopped

1 Tbsp. chopped fresh jalapeño or serrano chile, including seeds (from about 1 chile)

3 garlic cloves, chopped

¾ tsp. ground cumin

¾ tsp. ground coriander

½ tsp. turmeric

2 Tbsp. vegetable oil

1 medium onion, chopped

1 red bell pepper, cut into ¼" dice

1 (3") cinnamon stick

Preparation

Step 1
Toss 3 lb. mangoes, peeled and cut into ½" cubes, with ⅓ cup distilled white vinegar, ⅓ cup (packed; 70 g) dark brown sugar, ⅓ cup golden raisins, and 1 tsp. Diamond Crystal or ¾ tsp. Morton kosher salt in a medium bowl. Set aside.
Step 2
Mince and mash 1 (1") piece fresh ginger, peeled and chopped, 1 Tbsp. chopped fresh jalapeño including seeds, and 3 garlic cloves, chopped, to a paste with remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt using a large heavy knife; stir in ¾ tsp. ground cumin, ¾ tsp. ground coriander, and ½ tsp. turmeric.
Step 3
Heat 2 Tbsp. vegetable oil in a 4-qt. heavy pot over moderately high heat until hot but not smoking, then sauté 1 medium onion, chopped, and 1 red bell pepper, cut into ¼" dice, stirring occasionally, until golden, 8–10 minutes. Add ginger-garlic paste and 1 (3") cinnamon stick; reduce heat to moderate and cook, stirring, 1 minute. Stir in mango mixture and simmer, covered, stirring occasionally, until mangoes are tender, about 30 minutes. Discard cinnamon stick and cool chutney, uncovered, to room temperature, about 45 minutes.
Do Ahead: Chutney can be prepared 1 week ahead; refrigerate after cooling.
Editor’s note: This mango chutney recipe was first printed in the April 2004 issue of ‘Gourmet’ as ‘Mango and Red Pepper Chutney.’