Description
This fragrant mango and apple chutney combines ripe mangoes and tart Bramley apples with aromatic spices such as cardamom, cinnamon, and turmeric. The chutney is cooked slowly on the stovetop, resulting in a rich, pulpy texture that’s perfect as a flavorful condiment for cold meats, especially during festive seasons like Boxing Day. Enhanced with fresh ginger and a hint of red chili, this chutney balances sweetness and spice, making it a delightful homemade preserve and thoughtful gift.
Ingredients
Scale
Fruit
- 3 1/4 large ripe mangoes (about 1kg/2 1/4 lb)
- 2 Bramley apples (about 500g/1lb 2oz), peeled, cored, and chopped
- 1 large red chilli, deseeded and finely sliced
Spices & Flavorings
- Thumb-sized piece fresh root ginger, peeled and cut into thin shreds
- 10 green cardamom pods
- 1 cinnamon stick
- 1/2 tsp cumin seed
- 1/2 tsp coriander seed, lightly crushed
- 1/4 tsp black onion seeds (Nigella or Kalonji)
- 1/2 tsp ground turmeric
- 1 tsp salt
Other Ingredients
- 2 tbsp sunflower oil
- 2 onions, halved and thinly sliced
- 375 ml white wine vinegar
- 400 g golden caster sugar
- 500 ml water (for cooking apples and spices)
Instructions
- Prepare the Mango: Cut each mango in half along the flat stone at the center to yield two fleshy halves. Score the flesh into chunky diagonal pieces without piercing the skin, then turn each half inside out to expose the chunks. Slice away the pieces of mango flesh from the skin. Trim off any remaining skin and chop the mango flesh into pieces. Also cut the flesh from around the central stones.
- Sauté Onions and Ginger: Heat sunflower oil in a large, deep sauté pan over medium heat. Add the thinly sliced onions and fry for a few minutes until they start to soften. Stir in the shredded fresh ginger and continue cooking, stirring frequently, for 8-10 minutes until the onions turn golden and fragrant.
- Toast the Spices: Add the green cardamom pods, cinnamon stick, cumin seeds, coriander seeds, and black onion seeds to the pan, excluding the turmeric. Fry the mixture until the spices are toasted and aromatic.
- Add Turmeric and Apples: Stir in the ground turmeric, then add the chopped Bramley apples to the pan. Pour in 500 ml of water, cover the pan, and let it cook for 10 minutes to soften the apples and meld the flavors.
- Cook Mango and Chilli: Add the prepared mango pieces and sliced red chilli to the pan. Cover the pan again and continue cooking for another 20 minutes until the apples are pulpy and the mango is tender while stirring occasionally.
- Add Vinegar, Sugar, and Salt; Simmer: Pour in the white wine vinegar, then stir in the golden caster sugar and salt. Allow the chutney to simmer uncovered over medium to low heat for approximately 30 minutes, stirring frequently, especially towards the end, to prevent sticking. Cook until the mixture thickens to a pulpy consistency instead of watery.
- Jar the Chutney: Once cooked, spoon the hot chutney into sterilized jars, seal them, and let cool. Store in a cool, dark place or refrigerate after opening.
Notes
- Use ripe mangoes for the best flavor and natural sweetness.
- Bramley apples are recommended because they break down well and add a good pulpy texture without overpowering the chutney’s flavor.
- Adjust the heat by modifying the amount of red chilli or removing seeds entirely for a milder chutney.
- Stir frequently during simmering to avoid burning or sticking on the pan bottom.
- Homemade chutney makes a thoughtful gift and pairs excellently with cold turkey, ham, or cheese.
- Sterilize jars thoroughly to ensure safe preservation.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Condiment
- Method: Stovetop
- Cuisine: British
Keywords: mango chutney, apple chutney, homemade chutney, British preserves, festive chutney, Boxing Day condiment, spiced chutney, mango and apple preserve
