Fragrant mango & apple chutney

Fragrant mango & apple chutney

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(61 ratings)

Prep: 30 mins Cook: 1 hr, 30 mins

Easy

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

  • Easily halved
  • Vegetarian

Nutrition: per tablespoon

  • kcal17
  • fat0g
  • saturates0g
  • carbs4g
  • sugars4g
  • fibre0g
  • protein0g
  • salt0g
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Ingredients

  • 3 1⁄4 large ripe mangoes, about 1kg/21⁄4lb
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    A variety of oils can be used for baking. Sunflower is the one we use most often at Good Food as…

  • 2 onions, halved and thinly sliced
    Onion

    Onion

    un-yun

    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
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 10 green cardamom pods
  • 1 cinnamon stick
  • ½ tsp cumin seed
  • ½ tsp coriander seed, lightly crushed
    Coriander seeds

    Coriander seed

    kor-ee-and-er seed

    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 apples, about 500g/1lb 2oz, peeled, cored and chopped
    Bramley apples

    Bramley apple

    bram-lee app-el

    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

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.

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Comments, questions and tips

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annecolley
13th Feb, 2013
5.05
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
21st Jan, 2013
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
5th Jan, 2013
5.05
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
30th Dec, 2012
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
9th Dec, 2012
Can't find black onion seeds? Any suggestions?
hayesh999
14th Nov, 2012
Could anyone please tell me if I just put the cardamon pods in whole? Thanks :)
chrisdwyer
5th Nov, 2012
5.05
Forgot rating!
chrisdwyer
5th Nov, 2012
5.05
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.
olgaowen
3rd Nov, 2012
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!!!
beez111
13th Sep, 2012
4.05
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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