Fragrant mango & apple chutney

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

Recipe uploaded by

Sara Buenfeld

54 ratings 5

Recipe by Sara Buenfeld

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Tested

Difficulty and servings

Makes 4 x 500ml jars

Preparation and cooking times

Prep 30 mins

Cook 1 hr 30 mins

Vegetarian

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.
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.
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.
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.

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SARA SAYS...

Homemade chutney makes a lovely gift for a friend, but for me it is also an essential part of Boxing Day to serve with cold turkey and ham. Whenever I see mangoes being sold off cheaply, I snap them up to make into chutney, and I think this is my very best version yet. Cooking apples, like Bramleys, form a lovely pulpy base to the chutney while not overpowering the flavour of the mango. The result is heady with fresh ginger and aromatic spices - delicious.

Per tablespoon

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

Recipe from Good Food magazine, November 2007.

Latest comments and suggestions

Results 81-98

antonia

25 April 2012

antonia rated and commented on this recipe

Delicious chutney - just gets eaten too quickly! I also agree that the simmering time has to be increased.

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Jane

27 June 2012

Jane commented on this recipe

Good Food - I suggest you note all the queries and please answer. From my experience, there is too much liquid ?

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Jane

27 June 2012

Jane rated and commented on this recipe

Good Food - I suggest you note all the queries and please answer. From my experience, there is too much liquid ? Either that or the cooking time is incorrect.

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liz52

08 July 2012

liz52 commented on this recipe

Have made this chutney a lot and it tastes different every time. This time I used sour eating apples as cooking apples are not in season here. The mangoes I used were too ripe. As commented before I find the ingredient list very hit and miss. Would tend now to use unripe mangoes as they need to be cooked, mine didn't. Still it tastes good but like someone mentioned would like an update. Spent all morning making it and poduced two 500 ml jars.

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AnnBishop

03 September 2012

AnnBishop commented on this recipe

To Roy Hill I suggest you read the recipe again as the spices measures are given!! This recipe was excellent and I cooked it exactly as stated and it was fine!! I wonder sometimes if people think that chutney should set like jam??? which it doesn't and that is why they are disappointed, just a thought . I am making my chutneys as gifts for Christmas, I make up small Hampers with chutneys, homemade crackers, shortbread and also chocolate fudge!! I am retired now and still want to give gifts but my income is reduced so this is great and made with love x

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Beez

13 September 2012

Beez rated and commented on this recipe

Like many others, I found this took a lot longer to reduce down to the right consistency. I looked on another well known website and found a similar recipe with the same amount of liquid used, but it said to simmer for 3 hours! I also added a couple of handfuls of sultanas. Tastes wonderful.

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dan's mummy

03 November 2012

dan's mummy commented on this recipe

I have made a fair few batches of this chutney- it is fantastic! Used frozen mango from Sainsburys a few times, and apple (jelly leftover) pulp on a few occasions. This made for different textures, and it was heavenly every time!!!

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Chris Dwyer

05 November 2012

Chris Dwyer commented on this recipe

Lovely stuff! I have adapted slightly and added sultanas and some dates to this, and it is well tasty, also added a teaspoon of wholegrain mustard. It takes about 3 hours to reduce down at a low heat, and gives a very tasty, slushy chutney. I chop it small to allow ease of having on small crackers with cheese. Excellent Xmas gift stuff, and will definately do more.

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Chris Dwyer

05 November 2012

Chris Dwyer rated and commented on this recipe

Forgot rating!

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Helen

14 November 2012

Helen commented on this recipe

Could anyone please tell me if I just put the cardamon pods in whole? Thanks :)

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Rosie Thomas

09 December 2012

Rosie Thomas commented on this recipe

Can't find black onion seeds? Any suggestions?

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carol

30 December 2012

carol commented on this recipe

I can get all my spices from our many asian food shops here in Stoke on trent. They are cheaper than supermarkets and also have cheaper exotic fruits so great for recipes like this. I will be trying this later

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RainbowRosebud

05 January 2013

RainbowRosebud rated and commented on this recipe

easy to make and tastes lovely. didn't reduce down to the required consistency due to time restraints but it thickened up once stored in fridge. left out the onion seeds as i couldn't find them.

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dan's mummy

21 January 2013

dan's mummy commented on this recipe

Hi, Helen, I have used whole cardamom pods every time, they expand a lot during cooking and I quite like to chew on them.. The seeds remain quite hard, so this way you get all the flavour and can remove them easily after cooking. To Rosie Thomas: Black onion sed also go under names of Nigella and Kalonji, I usually get them at Waitrose. Hope this helps.

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anne61

13 February 2013

anne61 commented on this recipe

I have probably made this about 10 times so far, and given away lots of pots to friends because it is so easy to make and so delicious. I look for special offers on mangos to make it more economical to make

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Talsom

16 April 2013

Talsom rated and commented on this recipe

Very tasty chutney! It took me 40 minutes of simmering to get to the stage of pulpiness. I've used frozen mango slices - much easier than peeling the fresh ones!

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hrgoddess

27 April 2013

hrgoddess commented on this recipe

I am very happy with how this turned out. I also used frozen mango slices.

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hrgoddess

27 April 2013

hrgoddess rated and commented on this recipe

Forgot to rate.

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