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 mango, 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 onion, 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 pod
  • 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 apple, 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 (109)

emma30's picture

how long does it keep for, i cant see any answer when people have commented above.

beckychops's picture

When I started adding the water, I have to admit I never thought it would reduce down in that short time - but it did!
Really yummy recipe, but mine only made two 550ml jars! tasty though!

margaret3948's picture
5

I didn't have a problem with the recipe. It turned out to be a beautiful sweet chutney, better than anything you can buy. Everyone who tasts it wants me to make some for them! I will definitely be making some more. Delicious.

nickymort's picture
4

I made this last night and have to agree that I think the water quantities must be a bit wrong. Having simmered for 1 and a half hours I gave up and boiled it for 20 mins and it looked right. Tastes great though so worth the time (just!)

dorrene's picture

I followed the recipe religously and it hasn't set properly> I simmered for one and a half hours then gave up and put into jars. The consistency is not firm enough. Is there anything I can do now to remedy it?
It tastes fantastic though

garycooper's picture
4

Fine, but is the 500ml of water correct, or should it be 50ml?

I found it took a long time to reduce to a puree.

peanutpod's picture
5

really nice sweet chutney.reckon it goes better with cold meat than cheeses. the mangos i used were very ripe so mine was more of a puree texture. if i made it again i'd buy firmer fruit for a chunky finish.
lovely...

jeanlc's picture

I would also like to know how long it keeps unopened and opened

babylinus's picture

can you tell me how long you can keep the chutney?

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