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?

  1. 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.
  2. Add vinegar, sugar, and salt and stir.  Reduce heat to a low simmer and cook, uncovered, for 15 minutes, stirring frequently.
  3. Spoon mixture into sterilised jars

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