Recipe Mango Apricot Chutney

30 Mar 2017
Local time
8:25 PM
Detroit, USA

I have posted chutney recipes before, but this is the first to have cumin. It's fun to discover what happens when a recipe challenge inspires you.

I decided not to toast the cumin seeds, and to grind them roughly (rather than reducing them to a powder) because I wanted the sharper flavor to stand out.

It all starts out innocently enough, and then the. cumin grabs you by the throat and says “do you like cumin? If not, then too bad!“

It works because the cumin has a reunion with the garlic and the ginger: they have worked well together in the past. They get the cumin into the night club, and the fruit are won over by the cumin’s personality. It doesn’t make sense at first, but eventually it does.


1 large mango, peeled and cut in chunks
1⁄2 cup dried apricots, cut in chunks
1 garlic clove, peeled and grated
1 tsp cumin seeds, ground roughly
1 tsp coriander seeds, ground
1/2 cup apple cider vinegar
1 tsp lemon zest
1 tsp orange zest
1/2 cup brown sugar
1/2 teaspoon kosher salt
cumin powder (for serving)


1. Place all ingredients in a pot. Bring to a boil, reduce heat to low, and simmer until thick, about 30 minutes, stirring frequently to keep from sticking.


2. Serve with papadum bread,sprinkling some cumin powder on the bread when they're still hot.

3. Store, refrigerated, in an airtight container.
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