30 Min

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Mango Chutney

This mango chutney is a cross between a Gujarati mango ‘chundo’ and a Sindhi pickle. It has all the sweet and spicy pleasures of a chutney, the aroma from the cardamom with a sharp after flavor from the mustard oil and kalonji seeds. Use it to dip snacks, alongside grilled meats or as a sandwich spread.

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Cook Time

30 Minutes

Serves

6

Directions

Step 1

Peel and dice the mangoes into 1/2-inch chunks.

Step 2

Combine mangoes in stockpot with sugar, chile powder, salt, ginger, cinnamon, cardamom, and 1/2 cup of water and bring to a boil on low heat.

Step 3

Simmer for 10 to 15 minutes or until the mango turns translucent. Turn the heat off.

Step 4

In a small frying pan, heat the mustard oil and pop the kalonji seeds and kari leaves. Add to the chutney.

Notes & Variations

Substitute the mango with stone fruits such as peaches, nectarines, or apricots.
Keep refrigerated in an air tight container and enjoy for the next few days! Try spreading some on morning toast with a fried egg — this chutney is incredibly versatile.

Ingredients

2 medium mangoes

1/2 cup cane sugar (varies depending on the sweetness of mangoes)

1 teaspoon chile powder

1 teaspoon sea salt

1 tablespoon ginger purée

1 whole cinnamon stick

4 to 5 green cardamom pods

2 teaspoons mustard oil

1 teaspoon kalonji seeds

1 stalk kari leaves, minced

Step 1

Peel and dice the mangoes into 1/2-inch chunks.

Step 2

Combine mangoes in stockpot with sugar, chile powder, salt, ginger, cinnamon, cardamom, and 1/2 cup of water and bring to a boil on low heat.

Step 3

Simmer for 10 to 15 minutes or until the mango turns translucent. Turn the heat off.

Step 4

In a small frying pan, heat the mustard oil and pop the kalonji seeds and kari leaves. Add to the chutney.

2 medium mangoes

1/2 cup cane sugar (varies depending on the sweetness of mangoes)

1 teaspoon chile powder

1 teaspoon sea salt

1 tablespoon ginger purée

1 whole cinnamon stick

4 to 5 green cardamom pods

2 teaspoons mustard oil

1 teaspoon kalonji seeds

1 stalk kari leaves, minced

Notes & Variations

Substitute the mango with stone fruits such as peaches, nectarines, or apricots.
Keep refrigerated in an air tight container and enjoy for the next few days! Try spreading some on morning toast with a fried egg — this chutney is incredibly versatile.

Tags:

30 Min

Tags:

30 Min

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