Fragrant mango & apple chutney

Fragrant mango & apple chutney

  • 1
  • 2
  • 3
  • 4
  • 5
(57 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 30 mins Cook: 1 hr, 30 mins

Skill level

Easy

Servings

Makes 4 x 500ml jars

The perfect gift or an essential Boxing Day condiment. You won't want your turkey leftovers to ever run out while this is in the fridge

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per tablespoon

kcalories
17
protein
0g
carbs
4g
fat
0g
saturates
0g
fibre
0g
sugar
4g
salt
0g

Ingredients

  • 3 1⁄4 large ripe mangoes, about 1kg/21⁄4lb
  • 2 tbsp sunflower oil
  • 2 onions, halved and thinly sliced
  • thumb-sized piece fresh root ginger, peeled and cut into thin shreds
  • 10 green cardamom pods
  • 1 cinnamon stick
  • ½ tsp cumin seed
  • ½ tsp coriander seed, lightly crushed
  • ¼ tsp black onion seeds (Nigella or Kalonji are good)
  • ½ tsp ground turmeric
  • 2 Bramley apples, about 500g/1lb 2oz, peeled, cored and chopped
  • 1 large red chilli, deseeded and finely sliced
  • 375ml white wine vinegar
  • 400g golden caster sugar
  • 1 tsp salt

Buy Ingredients

Buy the ingredients for this recipe now via:

Want to know how this works? Read all about it here.

Method

  1. Cut each mango in half down the sides of the flat stone that runs through the centre of the fruit, so that you end up with 2 fleshy halves. Now take each mango half and cut into the flesh, making quite chunky diagonal pieces – take care not to cut through the skin. Turn each half inside out, then slice away the chunks of mango that stand proud from the skin. Cut the flesh from around the stones, trim off the skin and chop the flesh.
  2. Heat the oil in a large, deep sauté pan, add the onion and fry for a few mins until starting to soften. Stir in the ginger and cook, stirring frequently, for about 8-10 mins until the onion is golden. Stir in all of the spices, except the turmeric, and fry until toasted.
  3. Stir in the turmeric, add the apple and pour in 500ml water, then cover the pan and cook for 10 mins. Stir in the mango and chilli, then cover and cook for 20 mins more until the apple is pulpy and the mango is tender.
  4. Pour in the vinegar, stir in the sugar and salt, then leave to simmer uncovered for 30 mins, stirring frequently (especially towards the end of the cooking time so that it doesn’t stick) until the mixture is pulpy rather than watery. Spoon into sterilised jars.

Recipe from Good Food magazine, November 2007

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
swissms's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Just made this today for the first time. Only made up half quantities as we're not huge chutney eaters in theis house but we do eat some at Christmas. It will be a miracle if this one lasts that long. Truly delicious and I can see me making a lot more of this and never buying mango chutney again. I ended up using chilli flakes as well as the fresh chilli I bought as it tasted more like a sweet pepper than a chilli.

rbarkhuysen's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made a double amount today for Christmas presents, did take quite a while to reduce enough but it's so delicious I'll be making this again when mangoes are on sale.We have so many bramley apples from our garden that its nice to be able to use them up like this!

andrealphus's picture

It's disappointing to see (having read through all of the comments) that despite the first asking of over four years ago, and numerous askings since, the recipe still hasn't been updated by the author(s) to include how long the chutney keeps unopened and opened.

disco79's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I found the chutney took a lot longer than the 30 minutes simmering than recommended. Nevertheless, it looks, smells and tastes lovely! I got 2 large and 1 small jar's worth ready for christmas.

charmack's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I have made this twice, using cider vinegar and chilli flakes (1 tsp) rather than fresh chillis.
I'm sure we are supposed to keep, but we opened the first after 2 days and the last after 2 months. Absolutely superb. I will not be buying mango chutney again. Delicious with cheese and cold meats etc. My son eats with everything!

streborsan's picture

How long chutney takes to make depends on a number of variables; size of pan, ripeness of fruit (as it gets more ripe it gets wetter) and how often you stir it.

I like to make mine slow and always plan to have a few hours to do it.

I also like to use a mixture of unripe and ripe fruit, so the chutney is chunky but also have a nice pulpy mixture in between.

I'm still eating chutneys we made a christmas and they get better with age. Keep them in a dry dark place for at least a couple of weeks before eating.

mandnlee's picture
  • 1
  • 2
  • 3
  • 4
  • 5

I didn't want to make too much so halved the recipe but kept the same amount for spices.Time wise it was as recipe stated,although i did use a wide pot so maybe evaporation was quicker.what i did find was that when it was starting to look like chutney i tasted it and found it was too sweet so i added another half of chilli including seeds,as i like a spicy chutney.Have tasted it today,and sweetness has subsided and spice kick intensified.Will be making more.

papertigress's picture

Like Von I also only ended up with 2x500ml jars... (to think I bought 2 extra jars because of this... Anyway, it was very easy to make.
I can't wait to taste it in a week or so!

irenemorrill's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Fabulous flavour, definately one I will repeat, I reduced the quantities as I only needed one jar, all worked fine!!

jarrestr's picture

Made this yesterday using a wide deep pan. I am pleased with the results but feel it took for granted that everyone has experience. Simple things like do you take out the cinnamon stick, and the cardomon pods? What size onions do you use.? It looks good but I think simmer should read boil or you have to wait a long time for it to reduce. It made two 500 ml jars plus a small jar.I had also problems with black onion seeds. Thank goodness for the Interent! Not sure what I can use the rest for. Does the half a teaspoonful really make such a difference? Would love a feedback on this point as living in Germany meant I had a problem finding the things and they were not cheap!

zetallgerman's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this as a gift for some friends this Xmas... we can get all of the spices easily and cheap here so that's a bonus. I also added far more ginger and chili, and left out the apple (just used more mango and also chopped-up an entire lemon to ensure it sets). The chutney had a real "kick" to it and everyone loved it. Really good recipe, but you definitely can add more spices to give it that little something extra.

smashpea's picture

gutted! i burnt the sugar on the bottom of the pan whilst away from the kitchen and then came back and scraped some of the burnt bits into the remaining decent chutney! doesn't taste particularly burnt but it's ruined the lovely golden colour of the chutney :( must remember to stir frequently next time.....

vonnie's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Mine also took a lot longer than 20 mins - closer to an hour really, on a boil rather than a simmer too - but when it was finished it was really lovely. Like the onion marmalade, it also yeilded half of the expected 4 x 500ml jars. I'd probably double the amounts next time to make it worthwhile.

catb22's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Brilliant recipe, took longer than 20 mins to reduce but think that was partly to do with my saucepan. I added some sultanas to it, and it tastes great! Perfect for Christmas

louisepownall's picture
  • 1
  • 2
  • 3
  • 4
  • 5

By the way... I crushed my cardamom pods before adding them to the chutney, then took them out before I potted up (they were very easy to find as most were around the edges at the top!)

louisepownall's picture
  • 1
  • 2
  • 3
  • 4
  • 5

This really is amazing! After storing for 2 weeks I tried it for the first time today... when I opened the jar it smelled delicious, you can really smell the cardamom. This did take a very long time to reduce down, and was still a lot runnier than most chutneys when I potted it. It set ok though. I think I must have bought a super hot chilli... not that the chutney is spicy, but it does leave a lovely warm feeling in your mouth after eating... I will defimately be making this again!

jaygar's picture

If anyone has trouble getting their chutney to set add juice of
a lemon, the pecin in the lemon will help it set

clumsmum's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Sensational, gave this as part of a homemade hamper last year and it tastes amazing and has been requested again this year. Have made 3 batches now, it does take much longer to reduce than the recipe states so allow extra time. I find that it is easier to use unripened mangoes for this recipe as they are easier to handle,it also gives a chunkier consistency. I will endeavour to ensure I always have a jar spare, not an easy task as it is so good it lasts no time at all!
As per other chutneys I make, I recommend using within a year, refrigerate after opening and use within 2 months. It won't last that long anyway :-)

julieday233's picture

I want to make this soon,and also wanted to know exactly how to use the cardamom pods.

amanda1982's picture

Do you just used the seeds (and discard the shells) of the cardamom pods? I imagine they'd be hard if left whole in the chutney

Pages

Questions

Tips