Target: 6 × 4 inches · landscape

Mango Chutney

90 min · 2 cups

Ingredients

□ 2 lb ripe-but-firm mangoes, peeled and cut into 1/2-inch cubes

□ 3/4 cup granulated sugar

□ 1/2 cup apple cider vinegar

□ 1 tbsp finely grated fresh ginger

□ 1 tsp brown mustard seeds

□ 1/4 tsp red pepper flakes

□ 1/2 tsp fine salt

□ 1/4 tsp ground turmeric

1. Cube the firm mangoes. Grate ginger and measure mustard seeds, chile flakes, salt, and turmeric.

2. Toast mustard seeds; stir in ginger and spices. Add vinegar, sugar, and salt, stirring until the syrup is clear.

3. Fold in mango and simmer gently 18–22 minutes. Reduce briefly until the syrup is glossy and coats the fruit.

4. Cool 45 minutes before judging sweet, tangy, and chile balance. Serve at room temperature or chill.

Cook’s note: Stop reducing while the syrup is loose; it thickens further as the chutney cools.