Fragrant mango & apple chutney

Fragrant mango & apple chutney

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(58 ratings)

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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
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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

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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

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Comments

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

mbeckwith84's picture
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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!

emma30's picture

how long does it keep for, i cant see any answer when people have commented above.

beckychops's picture

When I started adding the water, I have to admit I never thought it would reduce down in that short time - but it did!
Really yummy recipe, but mine only made two 550ml jars! tasty though!

margaret3948's picture
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I didn't have a problem with the recipe. It turned out to be a beautiful sweet chutney, better than anything you can buy. Everyone who tasts it wants me to make some for them! I will definitely be making some more. Delicious.

nickymort's picture
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I made this last night and have to agree that I think the water quantities must be a bit wrong. Having simmered for 1 and a half hours I gave up and boiled it for 20 mins and it looked right. Tastes great though so worth the time (just!)

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