GF

NF

V

Heirloom Tomato Mango Chutney

This is a fresh chutney and will taste best the day it’s made.

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Cook Time

10 Minutes

Serves

8

Directions

Step 1

Gently toss the mango, tomato, mint and salt in a bowl. Sprinkle the chile powder on top, do not mix.

Step 2

In a small fry pan, heat the oil and pop the cumin seeds. Add the diced red onions and cook for 2 to 3 minutes or until the onions are translucent.

Step 3

Immediately add this to the mango mix, making sure the hot oil hits the chile powder.

Step 4

Toss gently again and refrigerate until ready to use.

Notes & Variations

Try mustard seeds instead of cumin seeds.
Use cilantro instead of mint.
Add peanuts for a nutty crunch.

Ingredients

1 ripe mango, chilled (1 cup chopped)

1 chilled medium sized heirloom tomato (2 cups chopped)

2 tablespoons finely chopped mint

1 teaspoon sea salt

1/2 cup diced red onions

1 teaspoon chile powder

2 tablespoons olive oil

1 teaspoon cumin seeds

Step 1

Gently toss the mango, tomato, mint and salt in a bowl. Sprinkle the chile powder on top, do not mix.

Step 2

In a small fry pan, heat the oil and pop the cumin seeds. Add the diced red onions and cook for 2 to 3 minutes or until the onions are translucent.

Step 3

Immediately add this to the mango mix, making sure the hot oil hits the chile powder.

Step 4

Toss gently again and refrigerate until ready to use.

1 ripe mango, chilled (1 cup chopped)

1 chilled medium sized heirloom tomato (2 cups chopped)

2 tablespoons finely chopped mint

1 teaspoon sea salt

1/2 cup diced red onions

1 teaspoon chile powder

2 tablespoons olive oil

1 teaspoon cumin seeds

Notes & Variations

Try mustard seeds instead of cumin seeds.
Use cilantro instead of mint.
Add peanuts for a nutty crunch.

Tags:

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Tags:

Stock Your Pantry

Essential Masala Dabba

$235

A handmade spice box containing red chile, turmeric, black pepper, cumin seeds, mustard seeds, amchur and garam masala.

Mango chutney is always the star of a table spread.

Sweeten up your meals with the varieties below!

DON'T MIND IF WE DO.

Cilantro Mango Chutney

Instant Mango Chutney

10 Min

GF

Cilantro Chutney

A universal condiment. This chutney is good with nearly anything. Try it on toast, rice, samosas, salads, etc.

10 Min

DF

GF

NF

V

Cilantro Mango Chutney

There are many versions of cilantro chutney, some cooked some raw but this one is sweet and filled with fresh herb. Cilantro can be replaced with basil, mint or a combination of all three. It is best eaten the day it is made.

30 Min

DF

GF

NF

V

Cranberry Chutney

Here is a tangy cranberry chutney you can make ahead of time and enjoy up until the day of the holiday. Cooked chutneys like this one can keep in the refrigerator for up to 2 to 3 weeks.

10 Min

DF

GF

NF

Cranberry Relish

A bright and simple last minute condiment. No crockpot required.

15 Min

DF

GF

NF

V

Fresh Blackberry Chutney

This super simple condiment can be enjoyed anywhere for fresh, sweet flavor. It will keep up to 2 weeks in the refrigerator.

30 Min

DF

GF

NF

V

Grapefruit Chili Chutney

My favorite way to eat this fresh tangy chutney is with a piece of grilled fish, sliced cold chicken or over warm toast and cheese.

GF

Hoja Santa Chutney

These leaves are native to Mexico and grow wild in Texas. They are also called the ‘root beer plant’ and the leaves can be used in many ways from wrapping a piece of fish or ground into a sauce or a salsa. Here is a traditional Indian green chutney made with the aromatic hoja santa leaves.

10 Min

DF

GF

NF

V

Instant Mango Chutney

A simple, sweet, and spicy chutney. Great on salads and especially delicious on a millet pancake!

30 Min

DF

GF

NF

V

Mango Chutney

This mango chutney is a cross between a Gujarati mango ‘chundo’ and a Sindhi pickle. It has all the sweet and spicy pleasures of a chutney, the aroma from the cardamom with a sharp after flavor from the mustard oil and kalonji seeds. Use it to dip snacks, alongside grilled meats or as a sandwich spread.

15 Min

DF

GF

V

Mint Coconut Chutney

Chutneys are usually meant to be eaten as accompaniments with snacks or meals. We love them on toast, with rice, on top of meats or veggies, and especially with stuffed mushrooms. They are delicious with nearly anything.

10 Min

DF

GF

V

Mint Walnut Chutney

Chutneys are a versatile condiment to use wherever you want added flavor. Mint, coconut and toasted walnuts make a fantastic combination. The mint in this chutney causes it to oxidize rather quickly. To make sure it holds its green color we added some acid (lemon juice).

30 Min

DF

GF

NF

V

Peach Chutney

This recipe works with fresh apricots as well (or half peaches, half apricots) - use firm but sweet peaches at the prime of summer.

20 Min

DF

GF

V

Peanut Chutney

Peanut chutney can be a time consuming process. Thank goodness for this instant peanut chutney. The nutty texture will add a satisfying, crunchy dimension to any dish.

120 Min

DF

GF

NF

V

Tamarind Chutney

Tamarind Chutney is an essential player in the glorious street foods of India called chaat that encompass sweet, salty, and spicy snacks.

10 Min

GF

Cilantro Chutney

A universal condiment. This chutney is good with nearly anything. Try it on toast, rice, samosas, salads, etc.

10 Min

DF

GF

NF

V

Cilantro Mango Chutney

30 Min

DF

GF

NF

V

Cranberry Chutney

Here is a tangy cranberry chutney you can make ahead of time and enjoy up until the day of the holiday. Cooked chutneys like this one can keep in the refrigerator for up to 2 to 3 weeks.

10 Min

DF

GF

NF

Cranberry Relish

A bright and simple last minute condiment. No crockpot required.

15 Min

DF

GF

NF

V

Fresh Blackberry Chutney

This super simple condiment can be enjoyed anywhere for fresh, sweet flavor. It will keep up to 2 weeks in the refrigerator.

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