The best mango chutney starts with firm-to-ripe fresh mangoes. While you can use defrosted frozen mangos in a pinch, they don’t have the same texture or beautifully balanced sweetness and acidity. Fruit notwithstanding, this mango chutney recipe is almost endlessly customizable. Add a pinch of cardamom, nigella seeds, mustard seeds, or black pepper to your spice mixture, or 1 tsp. ground cinnamon instead of the cinnamon stick. Substitute dried cranberries for the golden raisins for sweeter flavors, or stir in a handful of diced red onion after it cools for a bit. Swap the white vinegar for apple cider vinegar or fresh-squeezed lemon juice (you might need slightly more of the latter). The chile here makes for a chutney with medium heat. Craving a fiery spicy mango chutney? Double it. Want something a bit milder? Keep the chile, but discard its seeds.
Often served as a condiment in Indian cuisine, mango chutney makes an excellent dipping sauce for pappadam, accompaniment for roast chicken or lamb, or tangy complement to a quick lunch of kebabs and naan. Spread it onto whole grain bread and top with sprouts and sharp cheddar or with the cream cheese on your next onion bagel.