- 3 1⁄4 large ripe mango, about 1kg/21⁄4lb
- 2 tbsp sunflower oil
A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…
- 2 onion, halved and thinly sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- thumb-sized piece fresh root ginger, peeled and cut into thin shreds
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 10 green cardamom pod
- 1 cinnamon stick
- ½ tsp cumin seed
- ½ tsp coriander seed, lightly crushed
The small, creamy brown seeds of the coriander plant give dishes a warm, aromatic and slightly…
- ¼ tsp black onion seeds (Nigella or Kalonji are good)
- ½ tsp ground turmeric
- 2 Bramley apple, about 500g/1lb 2oz, peeled, cored and chopped
A large, flattish cooking apple, green in appearance but sometimes with specks of red. The flesh…
- 1 large red chilli, deseeded and finely sliced
- 375ml white wine vinegar
- 400g golden caster sugar
- 1 tsp salt
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.
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.
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