Mango Chutney

This delightful recipe combines the tropical sweetness of ripe mangoes with a blend of aromatic spices, creating a sensational chutney that perfectly complements the rich flavors of seared salmon. As the salmon sizzles to golden perfection, our mango chutney, infused with hints of ginger, garlic, tangy vinegar, and a touch of heat, provides a tantalizing burst of flavors. Whether as a glaze or a topping, this vibrant chutney adds a tantalizing tropical twist, transforming each bite into a culinary masterpiece.



  • 2- 3 large mangoes peeled and chopped
  • 1 teaspoon of fresh ginger minced
  • 1/2 teaspoon garlic minced
  • 1/2 cup of onion chopped
  • 1 medium jalapeno pepper diced
  • 1/2 red bell pepper diced
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cardamon
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon of ground cloves
  • 1/2 cup sugar
  • 1/2 cup white vinegar
  • 1/2 cup water
  • Salt to taste


  1. In a NS Pro(TM) Nonstick 4 qt. Sauce Pan, combine the mangoes, ginger, garlic, onion, jalapeno, bell pepper, and spices. Add the sugar, vinegar, and water.
  2. Bring this mixture to a boil, reduce the heat and let simmer on low for about 20 minutes or until the sauce has thickened and the ingredients are tender.
  3. Remove from the heat and let cool. If not using immediately you can refrigerate for up to a month covered.

Pro Tip

You can use this chutney right away, but the flavors of this dish will develop more if left to sit and refrigerate overnight.


All-Clad Resident Chef Derek Finocchiaro

All-Clad’s Resident Chef Derek has been working with flavors and fragrance for his entire career. Finding a path from perfumery to food, Derek competed on numerous amateur cooking shows which led him to the All-Clad Test kitchen. Here he excels in creating new recipes, blogs, video demos, and food photography for our consumers.