Sweet and Fruity Mango Chutney

My neighborhood market is the greatest. It is a small Mexican grocery owned by a family of Asian descent. It has gone through several owners over the years, and several names. My favorite name was Fiesta Food Warehouse, which is no longer the name, but is what I still call it.

The butchers and bakers and check out girls at FFW have always remained the same, but each owner adds their personal touch. The shelves get rearranged, and they always try selling something weird in the back corner. In the past it has been hard liquor, electronics, clothing, Tupperware, make-up, and now, it’s a $1-only corner. Finally, something I can use!

The new owners are my favorite so far because they have added a lot more Asian ingredients than ever before. (I think I am the only one in the neighborhood that likes this.) Best of all, they are bringing in a lot of really great produce for cheaps. Last week they have a crazy sale on blackberries, really nice tomatoes, and a funny sweet grapefruit I had never tried before. Today they have lost their minds and are selling a case of mangos for $1.99. They are not even rotten or anything. (Probably hijacked off a VONS truck.) So guess what I’m making?? Chutney!

The sweet tanginess of this dish is the perfect antidote to fiery curry. If you can’t find amchoor, add 1/4 cup of lime juice or cider vinegar instead.


2 TB. amchoor powder
1 tsp. cumin
1 tsp. red chile powder
1/2 tsp. sea salt
1 cup sugar
2-3 tablespoons fresh ginger, grated
2 bananas, diced
3 mangos, diced (To dice mango, cut in half around the pit and scoop out the fruit with a large spoon, then dice.)
1 papaya, diced
1/2 cup shredded coconut
1/2 cup golden raisins
2 TB. fresh cilantro, chopped


  1. In a large saucepan combine amchoor powder, cumin, red chile powder, sea salt, and sugar. Mix well and add ginger, bananas, mango, and papaya. Set over medium heat and cook, stirring, until fruit is tender and juicy, about 30 minutes.
  2. Remove from heat and cool. Stir in coconut, raisins, cilantro, then refrigerate to chill completely before serving with spicy curries and warm flatbread.

PS…This recipe is perfect for canning.

Print this recipe