Heirloom Tomato Mango Chutney

Heirloom Tomato Mango Chutney

This is a fresh chutney and will taste best the day it’s made.

makes ~3.5 cups


1 ripe mango, chilled (~1 cup chopped)

1 chilled medium sized heirloom tomato (2 cups chopped)

2 Tbsp mint, finely chopped

1 tsp salt

½ cup red onions, diced

1 tsp chili powder

2 Tbsp EVOO

1 tsp cumin seeds




  1. Gently toss the mango, tomato, mint and salt in a bowl. Sprinkle the chili powder on top, do not mix.  
  2. In a small fry pan, heat up the oil and pop the cumin seeds. Add the diced red onions and cook for 2-3 minutes or until the onions are translucent. 
  3. Immediately add this to the mango mix, making sure the hot oil hits the chili powder.
  4. Toss gently again and refrigerate until ready to use. 

ideas / variations

  • Try mustard seeds instead of cumin seeds. 
  • Use cilantro instead of mint. 
  • Add peanuts for a nutty crunch.