Mango Chutney

Ingredients

• 1 Tbsp. vegetable oil
• 1/2 tsp. brown or yellow mustard seeds
• 1/2 tsp. cumin seeds
• 1/2 tsp. fennel seeds
• 1/4 tsp. coriander seeds
• 1 shallot or small red onion, finely chopped
• 1 Tbsp. chopped fresh ginger
• 3 c. chopped fresh mango (from about 1 lb. total)
• 1 c. distilled white vinegar
• 1 c. granulated sugar
• 3/4 tsp. kosher salt
• 1/4 to 1/2 tsp. red pepper flakes (optional)

Directions

1. In a medium pot over medium-high heat, cook oil, mustard seeds, cumin seeds, fennel seeds, and coriander seeds until seeds start to pop, 30 to 60 seconds. Add shallot and ginger and cook, stirring often, until beginning to soften, about 2 minutes.
2. Add mango, vinegar, granulated sugar, salt, and red pepper flakes, if using. Stir to combine and bring to a simmer. Cook over medium heat, stirring often and mashing occasionally with a potato masher or whisk to help mango break down, until mixture is thickened and mango looks translucent, 40 to 45 minutes. 
3. Make Ahead: Chutney can be made 1 month ahead. Transfer to an airtight container and chill.