Chutney is a sweet, spicy and tangy condiment that is served with most Indian meals. It can be bought in jars for convenience, but why not make your own? It’s simple and much more tasty than any store-bought version. This mango chutney recipe features warming spices and sweet mango for a classic accompaniment to your Indian meals. Serve it with our two samosa recipes: this samosa with phyllo dough, and this samosa with homemade dough. We’ve also shared two other recipes for this Indian Feast, Quick Mung Bean Spiced Dal and Cilantro Yogurt Dipping Sauce.
2 Tablespoons olive oil
¼ cup finely minced onion
2 Tablespoons fresh, minced ginger
1 Tablespoon fresh, minced turmeric
2-4 cloves garlic, minced
1 jalapeño pepper, minced (optional, but delicious)
3 cups chopped mango (including juice and pulp)
2 Tablespoons apple cider vinegar
1 Tablespoon garam masala
1 teaspoon ground cumin
Salt to taste
- Heat olive oil in a large saucepan over medium-high heat. Add onions, ginger, turmeric, garlic, and jalapeño. Cook until onions are just soft, about five minutes.
- Add mango, vinegar, spices, and salt, stirring to combine. Bring mixture to a boil, lower heat to lowest setting, and let simmer for 45 minutes to an hour, stirring occasionally to keep from sticking. Mixture will boil down to about half original volume.
- Let cool and serve alongside rice, dal, and samosas.
Yield: about 1¼ cups chutney