Ingredients:

  • 2 tbsp neutral oil
  • 1 tsp yellow mustard seeds
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 lbs green mangoes, peeled and diced into 1/4 inch cubes
  • 1/2 cup apple cider vinegar
  • 1/2 cup coconut sugar
  • 1/4 cup golden raisins
  • 1/2 tsp red chili flakes
  • 1 tsp sea salt
  • 1/4 tsp ground cinnamon

Instructions:

  1. Heat the neutral oil over medium heat in a heavy-bottomed stainless steel pot or Dutch oven. Add the mustard seeds and wait until they begin to pop.
  2. Stir in the diced onion and sauté until translucent. Add the minced garlic and grated ginger, stirring for 60 seconds until the aroma becomes pungent and nutty.
  3. Toss in the diced green mangoes, golden raisins, and red chili flakes.
  4. Pour in the apple cider vinegar and sprinkle the coconut sugar, sea salt, and ground cinnamon over the top.
  5. Bring the mixture to a gentle boil, then immediately reduce the heat to low. Simmer uncovered for 45–60 minutes, stirring occasionally, until the liquid has reduced to a thick, syrupy glaze and the mangoes are tender but still hold their shape.
  6. Remove the pot from the heat. For a more refined consistency, use a potato masher to lightly crush about 20% of the mango chunks.
  7. Let the chutney cool completely in the pot before transferring to sterilized glass canning jars to allow the flavors to fuse.