Fragrant mango & apple chutney
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 4 x 500ml jars
Skip to ingredients
- 31⁄4 large ripe mangoesabout 1kg/ 2 1⁄4lb
- 2 tbsp sunflower oil
- 2 onionshalved and thinly sliced
- thumb-sized piece fresh root gingerpeeled and cut into thin shreds
- 10 green cardamom pods
- 1 cinnamon stick
- ½ tsp cumin seed
- ½ tsp coriander seedlightly crushed
- ¼ tsp black onionseeds (Nigella or Kalonji are good)
- ½ tsp ground turmeric
- 2 Bramley applesabout 500g/1lb 2oz, peeled, cored and chopped
- 1 large red chillideseeded and finely sliced
- 375ml white wine vinegar
- 400g golden caster sugar
- 1 tsp salt
Nutrition: per tablespoon
- kcal17
- fat0g
- saturates0g
- carbs4g
- sugars4g
- fibre0g
- protein0g
- salt0glow
Method
step 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.
step 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.
step 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.
step 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.
