Fragrant mango & apple chutney

Fragrant mango & apple chutney

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

Prep: 30 mins Cook: 1 hr, 30 mins

Easy

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

  • Easily halved
  • Vegetarian

Nutrition: per tablespoon

  • kcal17
  • fat0g
  • saturates0g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein0g
  • salt0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 3 1⁄4 large ripe mango, about 1kg/21⁄4lb
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onion, halved and thinly sliced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • thumb-sized piece fresh root ginger, peeled and cut into thin shreds
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 10 green cardamom pod
  • 1 cinnamon stick
  • ½ tsp cumin seed
  • ½ tsp coriander seed, lightly crushed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…

  • ¼ tsp black onion seeds (Nigella or Kalonji are good)
  • ½ tsp ground turmeric
  • 2 Bramley apple, about 500g/1lb 2oz, peeled, cored and chopped
    Bramley apples

    Bramley apple

    bram-lee app-el

    A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…

  • 1 large red chilli, deseeded and finely sliced
  • 375ml white wine vinegar
  • 400g golden caster sugar
  • 1 tsp salt

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.

Ads by Google

Comments, questions and tips

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

Comments (109)

hayleygrice's picture
5

Made this for Christmas last year and I'm about to make it again. I used a wide pan and found the timings about right. I did only get 2 x 500ml jars out of it though. I opened one jar after a month of it sitting in the cupboard and it was fine throughout the three weeks it lived in the fridge (may have lasted longer but was fully used up!) The other jar was also fine after 3 months in a dark cupboard. Absolutely delicious, can also be used with Indian food, don't just save for Christmas turkey!

mrs-ploppy's picture
5

I made this last October for a sale of work and had people coming back this year to ask for it again.I opened a jar last week and it's still fantastic,so it will keep well over a year.I also had a glut of pears so used them instead of the mango,turned out equally nice.

normandy-tarte's picture
5

I've just tasted batch I made 3 weeks ago... I was slightly concerned that it appeared slushy - however the taste & texture is superb... I cooked it in a huge jam pan that are readily available here in France in our supermarkets etc at this time of year, so didn't have the problem you are reporting about boiling it down... I also have some nice big chunks of mango in it as well.

I used possibly too many black onion seeds and maybe slightly too much chilli - I used 2 dried (no seeds) and it packs a little punch... wonderful - family prefer it to bought mango chutney!

wldhntress's picture
5

This is by far the nicest mango chutney i've tried. I too used firmer mangos which leaves some tender chunks in the finished product. I also added half of the chilli's seeds for a bit more zing
:-) This has really gone down a storm with family and friends

lurvlyloz's picture

have made this today, glad i read the comments as mine took about 2 hours to reduce down. but does taste nice and is going to be nice presents :) x

satutatu's picture

I chose this recipe for my first ever chutney and it's turned out brilliantly. The 500mls boiled down nice and quickly in my rather wide pan and the consistency at the end was perfect. I used rather firm mangoes so I have some wonderful, tender chunks left over. I am sterilising the first of my jars at present and can't wait to get it all potted off, ready to store until Christmas! Wonderful recipe - I'll be making it again during our girls' night in later this month. Thank you! :)

tabbycat75's picture

I regularly make chutneys and aslong as the jars are properly sterilised mine keeps,unopened for 6-12 months.The flavours really mature over time.Once the jars are opened the longest I've kept mine is a couple of weeks because they get eaten so quickly.

jillie100's picture
5

Am back at this recipe today - am making a second batch as the first is all gone! Realised I never got round to rating it last time.

suetennant75's picture

Having used a few different recipes for mango chutney this is by far and away the most popular with the family (who have returned all the jars and are clamouring for more). An exellent recipe :-)

jillie100's picture
5

Very good, well-balanced chutney with a lot more flavour of the fruit than the shop-bought varieties!

As to the question of it keeping: I made mine a couple of weeks before Christmas and potted it into jam jars - I was scrupulous about sterilizing both the jars and the lids, however. I opened a jar today, and it is keeping perfectly just stored in the larder (once it is open I keep it in the fridge). In fact, I would say the flavour is even better after a few months!

teachuk1's picture
5

Will definately make again. Next time i am going to use a larger saucepan and see if that does, as someone suggested, make a difference to the timing as my first attempt seemed to take forever. Well worth it though as flavour and consistancy was fantastic.

bevmurray's picture

I just found the original recipe from the magazine and the quantities are 1/2 tsp cumin seeds, coriander seeds and ground tumeric and 1/4 tsp black onion seeds. I live in Florida and at the moment we can get 10 mangoes for $1 so I am definitely trying this recipe out!

arhill45's picture

Has any noticed that there are no quantities given for the spices.Are we supposed to guess? I've decided to use a teaspoonful of each to see what happens.

nicolerobinson's picture
5

Its rated 5 stars as it tastes wonderful ! It might take ages to reduce the chutney down ( about 2 hours !) but its well worth it in the end. Just make sure you have the time !

maureendearing's picture

I do not know why this is rated as 5 stars ... there are so many unanswered questions.

goldenworld's picture
5

I found I had to simmer it for longer to get the required consistency but the result was well worth the wait. Like one or two others I'd like to know how long it keeps.

petalmoore's picture
5

Wonderful flavour and texture ... eventually! Like others I found it took far longer than expected to reduce the mixture after adding the 500ml water - three hours, in fact. I wonder if it makes a difference how wide a pan you use. Mine was 20cm and quite a deep casserole shape - maybe a wider pan, such as a preserving pan gives quicker results. I agree boiling rather than simmering would have shortened the cooking time, but when I tried this, the results were volcanic. so it was back to the gentle simmer sharpish, before all the chutney ended up on the hob!

This was the first time I'd made chutney so I didn't know what to expect, but I have other chutney recipes which warn you to allow hours rather than minutes for simmering, so I think my experience is probably par for the course.

And my husband likes it too- the first time he's ever found a chutney he will even consider.

mbeckwith84's picture
5

I love Chutney. My husband will love this one. This is a5 star. Thanks

mbeckwith84's picture
5

I love Chutney. My husband will love this one. This is a5 star. Thanks

myaclarke's picture

i'm also dying to know how long i can keep it--- opened AND unopened... PLEASE help!

Pages

Questions (8)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (1)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…