Mint Mango Chutney


Last week, a friend invited me over to her house for a cooking lesson with her mom. This wonderful woman has so much knowledge and skill when it comes to Indian cooking that I was eager to learn as much as possible. She showed us how to make red lentil dal, roti and a green bean sabji from scratch. She taught us all about indian spices, how to roll out and cook the roti directly over the flame on a gas stove, fry the cumin seeds in hot oil before adding the onions and tomato for the sabji and so so much more. 

Right before I left they offered me some mint from a plant in their backyard that was growing like crazy. She suggested using it in a mint-mango chutney, and I listened. A little bit of internet research gave me an idea of the key ingredients that make their way into this condiment, and after some experimenting, I created something that I love, and I think you will too. 

This chutney would be lovely on a taco, sandwich, burger or wrap, served as a side with curry, on a charcuterie board, on crackers, cheese (like warm brie), as a dipping sauce for spring roles.. the list goes on. 



Mango Mint Chutney

Makes 2 cups

1 large mango, firm but ripe

1/2 cup vinegar (white, apple cider or white wine vinegar)

1/4 cup granulated sugar

2 cloves garlic, minced

2 tbsp minced ginger

1 chili pepper, finely chopped

1/4 tsp garam masala

1/4 tsp turmeric

1/4 tsp ground cumin

1/4 cup mint leaves, finely chopped

salt to taste


Remove peel and pit and roughly chop mango around into 1/2 cm wide pieces. 

Simmer vinegar and sugar over low heat until sugar dissolves.

Add in the garlic and ginger, let simmer for 1-2 minutes. Then stir in mango, chili pepper and spices. Allow mixture to simmer until it thickens slightly, 5-10 minutes, then stir in mint leaves and add salt to taste. 

Pour mixture into a sterilized jar and store in fridge for up to one week.


Allegra D'AgostiniComment