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22 ratings

Recipe by Sara Buenfeld

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1. Video tutorial: Making chutney
2. Video tutorial: Preparing a mango

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.

Per tablespoon

17 kcalories, protein 0g, carbohydrate 4g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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Results 21-40

• jillie100

  01 June 2008

  jillie100 rated this recipe

  

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• jillie100

  01 June 2008

  jillie100 commented on this recipe

  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.

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• My Recipes

  06 July 2008

  My Recipes rated this recipe

  

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• tracy

  17 September 2008

  tracy commented on this recipe

  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.

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• Satu

  09 October 2008

  Satu commented on this recipe

  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! :)

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• lurvlyloz

  12 October 2008

  lurvlyloz commented on this recipe

  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

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• Sherrie

  26 October 2008

  Sherrie rated and commented on this recipe

  

  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

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• Tarte Normande

  03 November 2008

  Tarte Normande rated and commented on this recipe

  

  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!

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• caff's faves

  13 November 2008

  caff's faves rated and commented on this recipe

  

  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.

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• HayleyGrice

  24 November 2008

  HayleyGrice rated and commented on this recipe

  

  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!

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• Raffie

  27 December 2008

  Raffie rated this recipe

  

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• Satu

  19 January 2009

  Satu rated and commented on this recipe

  

  I made this as a chutney novice and I was so impressed. I could hardly wait to open the first pot at Christmas and taste what I had given to family as a gift. So wonderfully fragrant and aromatic without being sickly - nice and sharp in contrast and totally in balance. Really fantastic recipe - can't wait to get a boxful of mangos again!

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• Ste

  21 February 2009

  Ste rated this recipe

  

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• Patricia

  09 April 2009

  Patricia commented on this recipe

  This is great. My French friends loved it and have requested the recipe

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• Gwennie

  27 May 2009

  Gwennie rated and commented on this recipe

  

  Easy to make, great as gifts very nice home made chutney

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• Jennyf

  24 August 2009

  Jennyf rated and commented on this recipe

  

  Fantastic recipe and very easy to do...I used a preserving pan and the timings were just right. I would use under-ripe mangoes next time, or even green ones, just to get a bit more "chunk"!!!, like my favorite commercial variety. Aldi are selling them at 29p each at the moment, so I'll be popping out to get some more......

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• Belinda

  25 August 2009

  Belinda commented on this recipe

  Can you use deepfrozen mango's for this?

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• Belinda

  25 August 2009

  Belinda commented on this recipe

  Can you use deepfrozen mango's for this?

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• MrsB

  10 September 2009

  MrsB rated and commented on this recipe

  

  I will never buy mango chutney again!! In fact, there are so many fabulous chutney recipes I've tried from this web site that I don't think I'll ever buy any sort of chutney again!

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• bowley1

  04 October 2009

  bowley1 rated and commented on this recipe

  

  Delicious

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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 seeds
• ½ tsp coriander seeds , 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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Difficulty and servings

Makes 4 x 500ml jars

Preparation and cooking times

Prep 30 mins

Cook min 1 hr 30 mins

Vegetarian

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 seeds
• ½ tsp coriander seeds , 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

Per tablespoon

17 kcalories, protein 0g, carbohydrate 4g, fat 0 g, saturated fat 0g, fibre 0g, salt 0 g

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