Heirloom Tomato Mango Chutney

Heirloom Tomato Mango Chutney

This is a fresh chutney and will taste best the day it’s made.
Share this recipe
Cook Time

10 Minutes



Step 1
Gently toss the mango, tomato, mint and salt in a bowl. Sprinkle the chile powder on top, do not mix.
Step 2
In a small fry pan, heat the oil and pop the cumin seeds. Add the diced red onions and cook for 2 to 3 minutes or until the onions are translucent.
Step 3
Immediately add this to the mango mix, making sure the hot oil hits the chile powder.
Step 4
Toss gently again and refrigerate until ready to use.

1 ripe mango, chilled (1 cup chopped)

1 chilled medium sized heirloom tomato (2 cups chopped)

2 tablespoons finely chopped mint

1 teaspoon sea salt

1/2 cup diced red onions

1 teaspoon chile powder

2 tablespoons olive oil

1 teaspoon cumin seeds

Notes & Variations

  • Try mustard seeds instead of cumin seeds.
  • Use cilantro instead of mint.
  • Add peanuts for a nutty crunch.

Stock Your Pantry

Mango chutney is always the star of a table spread.

Sweeten up your meals with the varieties below!