Mango and Red Onion Chutney

Sweet and spicy, somewhere between preserves, pickles, and hot sauce, mango chutney complements Indian food perfectly. It’s also a nice high-fiber dip for cold shrimp cocktail.

Serves: 6Hands-on: 25 minutesTotal: 40 minutesDifficulty: Easy

Serves: 6


  • 3⁄4 cup sugar
  • 3⁄4 cup white wine vinegar
  • 2 mangoes
  • 1 garlic clove, peeled
  • 1 large red onion
  • 2 Tbsp. grated fresh ginger
  • 1⁄2 tsp. white pepper
  • 1⁄4 tsp. ground cinnamon
  • 1⁄2 tsp. ground cumin
  • 1⁄8 tsp. ground cloves


  • Combine the sugar and vinegar in a nonreactive saucepan and heat over low until sugar dissolves. Peel and slice the mangoes, mince the garlic, and chop the onion. Add them to the pan along with the ginger, white pepper, cinnamon, cumin, and cloves.
  • Turn the heat up and simmer for 30 minutes, stirring occasionally. Remove from heat and refrigerate in a covered container.