Description
This fragrant mango and apple chutney is a beautifully spiced, sweet, and tangy condiment perfect for serving alongside cold meats such as turkey and ham. Made with ripe mangoes, Bramley apples, aromatic spices like cardamom and cinnamon, fresh ginger, and a hint of chili for warmth, it offers a luscious pulpy texture with a rich depth of flavor. The chutney simmers gently on the stovetop to meld the ingredients into a vibrant homemade preserve that makes an excellent gift or a flavorful addition to your holiday table.
Ingredients
Scale
Fruit
- 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
Spices & Aromatics
- 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
Liquids & Others
- 2 tbsp sunflower oil
- 375 ml white wine vinegar
- 400 g golden caster sugar
- 1 tsp salt
- 500 ml water
Instructions
- Prepare the mango: Cut each mango in half on either side of the flat stone at its center, creating two fleshy halves per mango. Score the flesh of each half diagonally without cutting through the skin. Turn the mango halves inside out to push out the chunks, then slice these pieces off the skin. Carefully remove remaining flesh from the stones, trim off the skin, and chop the flesh into bite-sized pieces.
- Sauté the onions and ginger: Heat sunflower oil in a large deep sauté pan over medium heat. Add the sliced onions and fry for a few minutes until they begin to soften. Stir in the shredded ginger and cook, stirring frequently, for about 8–10 minutes until the onions turn golden.
- Add and toast spices: Add the green cardamom pods, cinnamon stick, cumin seeds, coriander seeds, and black onion seeds to the pan. Stir continuously and fry the spices until they become aromatic and toasted. Then stir in the ground turmeric.
- Add apples and simmer: Add the chopped Bramley apples to the pan along with 500 ml of water. Cover the pan with a lid and cook for 10 minutes to soften the apples.
- Combine mango and chili: Stir the prepared mango chunks and finely sliced red chili into the apple mixture. Cover the pan again and cook for an additional 20 minutes, until the apples are pulpy and the mango is tender.
- Add vinegar, sugar, and salt: Pour in the white wine vinegar, then stir in the golden caster sugar and salt. Leave the mixture to simmer uncovered for 30 minutes, stirring frequently, especially towards the end, to prevent sticking. Cook until the chutney has thickened to a pulpy consistency rather than watery.
- Jar the chutney: Spoon the hot chutney carefully into sterilized jars, seal, and allow to cool. The chutney is now ready to enjoy or gift.
Notes
- This chutney keeps well in sterilized jars and can be stored in a cool, dark place for several months.
- Use Bramley apples for their tartness and pulpy texture which balances the sweetness of the mango.
- Adjust the amount of chili according to your heat preference.
- Stir frequently during the final simmering step to avoid burning and ensure an even texture.
- Once opened, keep the chutney refrigerated and consume within a few weeks.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: mango chutney, apple chutney, homemade chutney, Indian-inspired condiment, fruit chutney, preserved chutney, spicy chutney, holiday chutney
