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Fragrant mango & apple chutney

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

  • Prep: 30 mins
    Cook: 1 hrs 30 mins
  • Makes 4 x 500ml jars
  • Easy
  • Makes 4 x 500ml jars
  • Easy
  • Calories 17
  • Carbohydrates 4
  • Saturated Fat 0
  • Sugar 4
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0

Nutrition per serving

  • Calories 17
  • Carbohydrates 4
  • Saturated Fat 0
  • Sugar 4
  • Protein 0
  • Fat 0
  • Fibre 0
  • Salt 0

Ingredients

  • 3 1?4 large ripe mangoes, about 1kg/21?4lb
  • 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 are good)
  • ½ tsp ground turmeric
  • 2 Bramley apples, about 500g/1lb 2oz, peeled, cored and chopped
  • 1 large red chilli, deseeded and finely sliced
  • 375ml white wine vinegar
  • 400g golden caster sugar
  • 1 tsp salt

Tip

Sara says...
Homemade chutney makes a lovely gift for a friend, but for me it is also an essential part of Boxing Day to serve with cold turkey and ham. Whenever I see mangoes being sold off cheaply, I snap them up to make into chutney, and I think this is my very best version yet. Cooking apples, like Bramleys, form a lovely pulpy base to the chutney while not overpowering the flavour of the mango. The result is heady with fresh ginger and aromatic spices – delicious.

Our downloadable labels
Download our printable preserves labels – perfect for writing cook’s notes and gift messages. You can find them here.

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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