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| Such a pretty colour! |
I love mango chutney! Especially in Indian restaurants- I’m the one who can just spoon it out of the preserve jar straight into my greedy mouth. And have you ever tried a white bread, ham and mango chutney sandwich?
No? You simply must.
This is my first attempt at making my own chutney and it came about because I had a large, ripe mango languishing about in the fruit bowl and a recipe in a ‘Weight Watchers’ magazine which caught my eye.
I changed the recipe rather a lot, so much so, that it bears little resemblance to the recipe any more. But it was definitely my inspiration, so that’s why I mention it here.
I don’t really know how I’m going to wait for it to mature. Delia says of her mango chutney recipe (which was also one of my inspirations for this recipe) that it needs ‘8 weeks to mellow and mature’, in a cool, dark place.
8 weeks????
I really must learn to be more patient.
Mango and apple chutney
1 large mango
1 small eating apple
1 small onion (preferably a red one) finely chopped
1 clove of garlic, finely chopped
half a tsp grated, fresh ginger
half a tsp each of-
ground cumin
ground coriander
ground turmeric
quarter to half a teaspoon of red chilli flakes
1 cinnamon stick, halved
3 cloves
3 green cardamom pods
a little lemon zest
a squeeze of fresh lemon juice
a little salt and coarsely ground black pepper (Or as Monica from my Facebook Food group** suggested a few whole black pepper corns)
60 ml cider vinegar
60 ml apple juice (Or cider)
100g sugar.
You will need a small kilner jar, or small jam jar, which you have sterilised by washing in hot, soapy water and then putting in the oven at 120deg.C for 15 minutes.
1. Add all the ingredients to a saucepan except for the sugar, apple juice and cider vinegar.
2. Cook on a medium heat for 15-20 mins until thick and juicy.
3. Add sugar, apple juice and cider vinegar and stir until sugar disolves. Simmer for a further 15-20 minutes, you may need to add a little water if the mixture looks too dry.
4. Taste your chutney before potting for seasoning. Try and fill your jar to the top.
5. Seal and Store in a cool, dark place for a minimum of 8 weeks.
6. Use within 12 months. Once opened keep in the fridge and eat within 6 weeks.
Marks out of ten?
Would I make this again?
Would I do anything differently?……..Can I get back to you once I’ve actually eaten some?
** Thanks to the ladies in the facebook group for their advice!
At Anna’s Kitchen Table 
I love mango chutney but for some reason I've never made it myself – I must get round to it. Eight weeks though? That's not fair. I've got the unpleasant habit of dipping breadsticks in the jar when I'm really peckish (and that's a lot of the time).
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how delicious chutney, love mangos! gloria
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I love mango chutney too! I can't just have Indian food without some and some raita. This looks lovely! 😀
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I might try this Anna as we have 2 Mango trees in our garden! Unfortunately the monkeys eat most of them, but I do occasionally manage to pick up a couple that aren't full of simian teethmarks…Mango Chutney and Brie is also an amazing sandwich filling… as if you needed more temptation!
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Strangely enough I've never tried it although I love indian food!I'll have a very hard time with the 8 weeks of "probation" though..haha..Have a good weekend,Anna XO
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All the spices in this sound wonderful, and mango chutney in the stores is so expensive! I like how easy your sterilization process sounds, can you use just a regular recycled jam jar? I have to try this.
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Oh you're a woman after my own heart – yum yum mango chutney. What a good idea making it with apple to bulk it out a bit. I made fresh mango chutney last year which kept in the fridge for quite a while and that was really good. But now I want a cupboard full of jars of homemade mango chutney – hang on in there, it will be worth the wait.
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I remember my Granddad used to absolutely love this, would devour it by the litre. I'm definitely going to give this a try 🙂
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Nope I've never tried a sandwich like that – although I have some Mango butter in the fridge I wonder it it will work just as well. 8 weeks, If you manage the whole time you have way more patience than me.
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Thankyou everyone for your kind comments, I'm trying to be really patient. ;-)Sue, Yes you can re-use the jam jar as far as I'm aware.
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ooooh this sounds great, i love mango chutney at indian restaurants. you know indian food was awesome when we lived in england, quite different to here in australia.
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Yum — I love chutney! I bet this would be great in quesadillas, too.
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Your chutney looks delicious! I'm sure the 8 weeks will be worth the wait! Just make a list of all the things you can use it on to make the time pass! LOL!!!I'd also, thank you for your kind words about my mom, she will be forever missed and in our hearts.
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I too LOVE mango chutney… I need to be more adventurous and make my own too!! This sounds delicious!
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Sounds lovely, I have to admit to not eating very much chutney, but I'm sure this could convert me 🙂
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A delightful chutney! That combo is heavenly.Cheers,Rosa
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Brilliant! I got a million apples in our organic vege box today, and was wondering what to do with them all aside from crumble! Mangos have also just come into season and are everywhere and cheap!
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