Mom's Chutney

Green mangos, not ripe ones, are the secret to this chutney. They start firm and tart, then break down during simmering into a thick, tangy-sweet condiment that belongs next to roasted meats, on a cheese board, or stirred into yogurt.

The recipe is beautifully unfussy. Cut the mangos, add raisins, walnut pieces, onion, ginger, and brown sugar, then pour in white wine vinegar slowly, tasting as you go. Everyone’s vinegar tolerance is different, and the recipe respects that by letting you find your own balance between sweet and sharp.

Simmer for about 30 minutes until the mango pieces lose their shape and melt into the sauce. The walnuts soften but keep enough texture to give each spoonful something to chew on.

Kitchen Tips

• Use green, unripe mangos. Ripe mangos are too sweet and too soft, and they’ll turn to a puree instead of a chunky chutney.
• Add the vinegar gradually and taste. You can always add more, but you can’t take it back. Start with half a cup and work up.
• Stir occasionally as it thickens. The sugar can catch on the bottom and burn in the last few minutes.
• This keeps well in the fridge in a clean jar. The flavor deepens over a few days.

Variations

• Add a teaspoon of mustard seeds or a pinch of cayenne for a spicier, more Indian-style chutney.
• Swap walnuts for cashews or almonds for a different nutty texture.
• Serve alongside grilled chicken, lamb, or spread on a turkey sandwich.