Indian spices add huge dimensional flavor to this chutney, which is a natural partner for curries and roasted meats.
Our consulting chef Pam McKinstry’s friends, Tom and Linda Ryall of Sligo, Ireland, created this recipe; Pam says, “I’ve never found a better-tasting mango chutney. This homemade condiment is far superior to store-bought versions!”
Be sure that your mangos are ripe and sweet for the best results. If you like less heat in your chutney, reduce the amount of jalapeño. This recipe makes about 2 cups of chutney.
Heat a large skillet over medium heat. Add the oil, onion, ginger and garlic, and cook until soft but not brown, about 2 to 3 minutes. Add the mustard and black onion seeds, and cook for 1 minute more. Add the brown sugar, cinnamon, cumin and jalapeño, and stir until the sugar dissolves. Stir in the vinegar, lime juice, raisins, mango and apple.
Wrap the peppercorns and cardamom pods in a small piece of cheesecloth and tie to make a tight bundle (or sachet); this allows you to remove the spices easily after cooking. Add the spice sachet to the skillet. Cook at a simmer over medium-low heat until the mango is tender and the juices have reduced to about 1/4 cup, about 30 minutes.
Cool the mixture; remove and discard the spice sachet. The chutney will keep in the refrigerator, sealed tightly, for up to 1 week. For longer storage, transfer to sterilized jars, seal and process for canning.