Apple and mango chutney

Prep: 15 mins
Cook: 20 mins
Apple and mango chutney
This classic goes so well with the cheeseboard and makes the perfect foodie gift.
 

3 large ripe mangoes

2 tbsp sunflower oil

2 onions, halved and thinly sliced

Small piece fresh ginger, peeled and cut into thin slices

10 green cardamom pods

1 cinnamon stick

½ tsp cumin seed

½ tsp coriander seed, lightly crushed

¼ tsp black onion seeds

½ tsp ground turmeric

2 sweet apples, peeled, cored and chopped

1 large red chilli, deseeded and finely sliced

375ml white wine vinegar

400g golden caster sugar

1 tsp salt

Remove the skin from the mango and cut the flesh into chunks and set aside.

Heat the oil in a large, deep pan, add the onion and fry for a few minutes until starting to soften.

Add the ginger and cook, stirring frequently, for about 10 minutes 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 of water, then cover the pan and cook for 10 minutes.

Stir in the mango and chilli, then cover and cook for 20 minutes 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 minutes, stirring frequently (especially towards the end of the cooking time so that it doesn’t stick) until the mixture is pulpy rather than watery.

Allow to cool then spoon into sterilised jars.

Serves
6

Preparation Time
15 minutes

Cooking Time
20 minutes

Main ingredients
Fruit, Vegetables, Sugar

Recipe Type
Dressings & Sauces, Gifts, Classics

Level of Difficulty
Easy

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