Fragrant mango & apple chutney

Fragrant mango & apple chutney

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(57 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

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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dorrene's picture

I followed the recipe religously and it hasn't set properly> I simmered for one and a half hours then gave up and put into jars. The consistency is not firm enough. Is there anything I can do now to remedy it?
It tastes fantastic though

garycooper's picture
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Fine, but is the 500ml of water correct, or should it be 50ml?

I found it took a long time to reduce to a puree.

peanutpod's picture
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really nice sweet chutney.reckon it goes better with cold meat than cheeses. the mangos i used were very ripe so mine was more of a puree texture. if i made it again i'd buy firmer fruit for a chunky finish.
lovely...

jeanlc's picture

I would also like to know how long it keeps unopened and opened

babylinus's picture

can you tell me how long you can keep the chutney?

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