Craving a homemade condiment that’s sweet, spicy, and savory? Try our UK-style mango chutney made with fresh fruit and plenty of spices.
- 2 tablespoons neutral oil (canola, vegetable, grapeseed, etc.)
- 4 cups diced red onion (2 large)
- 2 tablespoons grated fresh ginger (2-inch knob)
- 1 cinnamon stick
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 1/2 teaspoon mustard seed
- 1 teaspoon fine sea salt or table salt
- 1 teaspoon finely diced fresh red chili pepper, or to taste
- 6 cups finely chopped ripe mango (about 6 large)
- 1 cup golden raisins
- 2 cups granulated sugar
- 2 tablespoons lemon zest (1 large)
- 1/4 cup lemon juice (1 large)
- 2 cups water
- 1 1/2 cups white wine vinegar
- Heat the oil in a large saucepot over medium heat. Add the onions and saute until soft and translucent, 2-3 minutes. Stir in the ginger and cook, stirring often until the onions are golden, about 8-10 minutes.
- Add the cumin, coriander, turmeric, mustard seeds, and salt. Stir to coat the onions. Add the cinnamon stick and saute until the spices are toasted and fragrant, about 2 minutes.
- Stir in the red chili pepper, mango, raisins, sugar, lemon zest and juice, water, and vinegar. Bring the mixture to a boil, stirring occasionally so the sugar dissolves. Reduce heat to medium-low to maintain a moderate simmer and cover. Cook for 30 minutes.
- Remove the lid and stir. Continue to cook with the lid off, stirring occasionally, until the fruit has started to break down and the liquid has reduced, about 1 hour.
- Transfer to an airtight container or half-pint jars. Cool to room temperature before covering and refrigerating for 10-14 days, or freezing for up to 6 months.
- Prep Time: 15 minutes
- Cook Time: 1 hour, 45 minutes
- Category: Chutney
- Method: Stovetop
- Cuisine: Spreads
Keywords: mango, chutney, spicy