Sweet and Tangy Mango Chutney
Instructions
- 1
Heat the vegetable oil in a large, heavy-bottomed saucepan over medium heat.
- 2
Add the mustard seeds and cook until they begin to pop, about 30 seconds.
- 3
Add the chopped onion and sauté until translucent and slightly golden, about 5-7 minutes.
- 4
Add the minced garlic and ginger, cooking for another 1-2 minutes until fragrant.
- 5
Stir in the ground cumin, coriander, and chili flakes. Toast the spices for 30 seconds.
- 6
Add the diced mangoes, sugar, vinegar, salt, and raisins to the pan. Stir well to combine.
- 7
Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes.
- 8
Stir occasionally to prevent sticking, and mash some of the mango pieces against the side of the pan to create a chunky texture.
- 9
The chutney is ready when it has thickened and coats the back of a spoon. The mangoes should be soft but still have some texture.
- 10
Remove from heat and let cool completely. The chutney will continue to thicken as it cools.
- 11
Transfer to sterilized jars and store in the refrigerator for up to 3 months.
Chef's Note
"This vibrant chutney transforms simple mangoes into a versatile condiment that elevates everything from grilled meats to cheese boards. Don't be intimidated by the spice list - the magic happens when these flavors meld together during the slow simmer."
