Name: Fragrant Mango & Apple Chutney Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: British
Ingredients: 3 1⁄4 large ripe mangoes (about 1kg / 2 1⁄4 lb); 2 Bramley apples (about 500g / 1 lb 2 oz), peeled, cored, and chopped; 1 large red chilli, deseeded and finely sliced; 2 onions, halved and thinly sliced; Thumb-sized piece fresh root ginger, peeled and cut into thin shreds; 10 green cardamom pods; 1 cinnamon stick; ½ tsp cumin seed; ½ tsp coriander seed, lightly crushed; ¼ tsp black onion seeds (Nigella or Kalonji); ½ tsp ground turmeric; 2 tbsp sunflower oil; 375 ml white wine vinegar; 400 g golden caster sugar; 1 tsp salt; 500 ml water

Introduction

This fragrant mango and apple chutney is a delightful blend of sweet, tart, and aromatic spices. Perfect as a condiment for cold meats or cheese, it combines ripe mangoes and cooking apples with warming spices for a flavorful homemade preserve. Try making a batch to enjoy a taste of warm spice all year round.

A clear glass jar with a metal clasp is filled with chunky golden brown chutney full of fruit pieces. The jar is placed on a wooden cutting board, next to a slice of bread with a creamy light yellow spread, topped with a spoonful of the chutney. A knife with a cream-colored handle rests on the cutting board, with some chutney on its blade. Everything sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 1⁄4 large ripe mangoes, about 1kg (2 1⁄4 lb)

2 tbsp sunflower oil

2 onions, halved and thinly sliced

Thumb-sized piece fresh root ginger, peeled and cut into thin shreds

10 green cardamom pods

1 cinnamon stick

½ tsp cumin seed

½ tsp coriander seed, lightly crushed

¼ tsp black onion seeds (Nigella or Kalonji)

½ tsp ground turmeric

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

1 large red chilli, deseeded and finely sliced

375ml white wine vinegar

400g golden caster sugar

1 tsp salt

Instructions

Step 1: Cut each mango in half along the flat stone to create two fleshy halves. Make chunky diagonal cuts into the flesh without cutting through the skin. Turn the mango halves inside out and slice away the mango chunks. Trim off the skin and chop the flesh further, discarding the stones.

Step 2: Heat the sunflower oil in a large, deep sauté pan. Add the sliced onions and cook for a few minutes until they start to soften.

Step 3: Stir in the shredded ginger and cook, stirring frequently, for 8 to 10 minutes until the onions turn golden.

Step 4: Add the green cardamom pods, cinnamon stick, cumin seed, coriander seed, and black onion seeds. Fry the spices until they are toasted and fragrant.

Step 5: Stir in the ground turmeric, add the chopped apples, and pour in 500ml of water. Cover the pan and cook for 10 minutes.

Step 6: Add the chopped mango and sliced red chilli. Cover and cook for another 20 minutes until the apples are pulpy and mangoes are tender.

Step 7: Pour in the white wine vinegar, stir in the golden caster sugar and salt. Simmer uncovered for 30 minutes, stirring frequently to prevent sticking, until the chutney mixture is thick and pulpy.

Step 8: Spoon the chutney into sterilised jars and seal while hot.

Tips & Variations

For a milder chutney, reduce the amount of red chilli or omit it altogether.

Use other cooking apples if Bramleys are unavailable; ensure they are tart for the best flavor balance.

Add a handful of raisins or chopped dried apricots for extra sweetness and texture variation.

Make sure to stir frequently during the final simmer to avoid burning and ensure even cooking.

FAQs

Can I use frozen mangoes for this chutney?

Fresh mangoes give the best texture and flavor, but if using frozen, thaw and drain them well before cooking. The chutney may be slightly softer but still delicious.

How do I sterilise jars for storing chutney?

Wash jars and lids in hot soapy water and rinse well. Place jars in a warm oven (around 140°C/275°F) for 10 minutes, and simmer lids in hot water (do not boil). Use while still warm to fill with the hot chutney.