Mango and Apple Chutney
A good chutney can truly transform a dish – a plain ham sandwich becomes something special, a curry is infused with extra flavour, and leftovers become a tasty meal.
How long will it take?
45 minutes
What’s the serving size?
Makes approximately 500mL
What do I need?
- ½ tbsp vegetable oil
- ½ brown onion, thinly sliced
- ¼ tsp minced ginger
- 3 cardamom pods
- ½ tsp ground cinnamon
- ¼ tsp cumin seeds
- ¼ tsp coriander seeds
- ¼ tsp ground turmeric
- 125 g envyTM apples, peeled, cored and diced
- 125 mL water
- 250 g ripe mango flesh
- 1 small red chilli, deseeded and finely sliced
- 100 mL white vinegar
- 100 g caster sugar
How do I make it?
- Heat oil in a large saucepan over medium heat. Add onion and cook until it starts to soften, then add ginger. Cook for 5 minutes, then add cardamom, cinnamon, cumin, coriander, and turmeric. Cook, stirring frequently for 3 minutes, then add apples and water. Cover with a lid and cook for 5 minutes. Add mango and chilli to the saucepan, and stir well. Cover again and cook for 10 minutes, or until the apple has softened and the mango is tender.
- Add vinegar, sugar, and salt and stir. Reduce heat to a low simmer and cook, uncovered, for 15 minutes, stirring frequently.
- Spoon mixture into sterilised jars
