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 olive oil

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 olive 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 (the chili will have a better ‘cooked’ flavor than if it was added in raw). 
  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.