Ingredients
1 tbsp. vegetable oil
1/2 tsp. brown or yellow mustard seeds
1/2 tsp. cumin seeds
1/2 tsp. fennel seeds
1/4 tsp. coriander seeds
1 shallot or small red onion, finely chopped
1 tbsp. chopped fresh ginger
3 c. chopped fresh mango (from about 1 lb. total)
1 c. distilled white vinegar
1 c. granulated sugar
3/4 tsp. kosher salt
1/4 to 1/2 tsp. red pepper flakes (optional)
Preparation
Step 1In a medium pot over medium-high heat, cook oil, mustard seeds, cumin seeds, fennel seeds, and coriander seeds until seeds start to pop, 30 to 60 seconds. Add shallot and ginger and cook, stirring often, until beginning to soften, about 2 minutes.Step 2Add mango, vinegar, granulated sugar, salt, and red pepper flakes, if using. Stir to combine and bring to a simmer. Cook over medium heat, stirring often and mashing occasionally with a potato masher or whisk to help mango break down, until mixture is thickened and mango looks translucent, 40 to 45 minutes. Step 3Make Ahead: Chutney can be made 1 month ahead. Transfer to an airtight container and chill.
The British presence of India through trade and occupation was likely responsible for the popularization of the term chutney beyond India’s borders. According to Etymonline, the word chutney came into English around 1813, meaning “a compound of fruits and spices used as a condiment in the East Indies.” In England and America, chutney is commonly understood as a jam-like dish that’s packed with sugar and vinegar. That’s the case with this mango version, which is spiced with fennel, mustard, cumin, and coriander seeds, plus a kick from fresh ginger. Feel free to adjust the red pepper flakes up or down to your liking: You can make it with a lotta heat or none at all.
