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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bsbdesja's picture
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Just made this, really delicious! Made five normal-sized (not large) jam jars of this, to keep and mature for Christmas presents. Had to stop myself eating it with oatcakes, it's so tasty!

jarrestr's picture

Have made this so often now and each time it tastes that little bit different. Excellent recipe and really easy.

saunderk's picture

Made this last night ready for xmas and have to say it tastes lovely. I did pop in a bit extra spice and had to put in more apple as I did find it was too liquid so I would say put in half the amount of water with the apple. I used tinned mango to cut down on the cost too. Hope that helps!

satutatu's picture

Made this recipe this morning after receiving such rave reviews from all who tried it. I also doubled the amount of spices and left to simmer much longer. Be sure to stir -regularly- so as not to 'caramelise' the pan forever! It made quite a few jars - large and small for home and gifts. Kept for nearly a year in the cellar after very carefully sterilising the jars. An absolute favourite. Love love love!

LeBot_lynda's picture

I agree that the liquid quantities aren't correct unless you use I unripe mangoes and apples. You really don't need to cook the apples beforehand. Rather than speed up the process by boiling, which can burn the bottom of the pan, I added more fruit and sugar as I prefer a chunkier chutney. Also I took the cardamon pods out once cooked and discarded the shell. It's still not chunky enough for my liking so I'm glad I have time to make more before Xmas. Tastes delicious though!

peachy_rhino's picture

Absolutely smashing and its become a yearly family favourite treat at Christmas that lasts almost through to the following year.

despinamina's picture

delicious although I would agree with most comments - it definitely needed to be cooked down more than it specifies

hattiepboyd's picture

I had some VERY ripe mangoes for this recipe, which meant that it was a very messy experience and the chutney doesn't look quite how I'd like it to. However this is a delicious recipe and a marvellous way to use windfalls and bargain mangoes.

lauraflo's picture

How long would this safely last in sealed jars (if I made in October to be given in December as an example) and would the jars need to be kept refrigerated for storage before they were opened?

lerryn's picture

Stores in a cool dark cupboard…under the stairs or spare wardrobe. The chutney will keep unopened for 12 months. (won't last that long in my house :))

kizmcg's picture
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Made this as part of my Xmas presents and everyone was so impressed!

warriorprincess's picture
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OMG made this at Christmas everyone loved it!!! It went so well with cold meats will definitely be making this again

hrgoddess's picture
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Forgot to rate.

hrgoddess's picture
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I am very happy with how this turned out. I also used frozen mango slices.

talsom33's picture
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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!

annecolley's picture
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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

olgaowen's picture

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.

rainbowrosebuds's picture
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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.

caroltt's picture

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

rosieteee's picture

Can't find black onion seeds? Any suggestions?

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