©Ian Knauer
Active Time
10 MIN
Total Time
25 MIN
Yield
Serves : 4 to 6 as a condiment

Serve this sweet and savory chutney with grilled chicken or pork. Slideshow: More Condiments Recipes

How to Make It

Step 1    

In a medium saucepan, heat the oil over medium high heat until hot. Sauté the onion and garlic in the oil with 1/2 teaspoon salt and 1/4 teaspoon pepper until golden, about 6 minutes. Stir in the mustard, coriander, bay and chile and cook until fragrant and mustard seeds begin to pop and crackle, about 3 minutes more.

Step 2    

Stir in the mango, vinegar, and sugar and bring to a boil. Boil the chutney until thickened, 10 to 12 minutes. Let cool to room temperature, season with salt and serve.

Make Ahead

The chutney keeps in the refrigerator for up to 3 weeks.

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