Mango Chutney

Sweet, spicy, tangy and fruity, you’ll want to spread mango chutney on everything from grilled cheese sandwiches (we like sharp cheddar) to baked salmon to pork chops. This chutney is somewhere between a sweet jam and a savory condiment, but in India, where chutneys hail from, the word can refer to many different spiced dishes made with fruits, vegetables, and/or herbs. For instance, mint chutney is a pourable sauce served with fried foods, while tomato chutney is a ketchup-like dip popular with dosa or uthappam. (And of course, it's delicious served on burgers, too.) 

The British presence of India through trade and occupation was likely responsible for the popularization of the term chutney beyond India's borders. According to Etymonline, the word chutney came into English around 1813, meaning "a compound of fruits and spices used as a condiment in the East Indies." In England and America, chutney is commonly understood as a jam-like dish that's packed with sugar and vinegar. That's the case with this mango version, which is spiced with fennel, mustard, cumin, and coriander seeds, plus a kick from fresh ginger.

Feel free to adjust the red pepper flakes up or down to your liking: You can make it with a lotta heat or none at all.