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Mango Chutney

Makes 3 jars.
Total Time 1 hour 30 minutes


  • 2 tablespoons rapeseed oil
  • 2 red onions peeled, halved and thinly sliced
  • A 5cm piece fresh root ginger peeled and grated
  • 8 green cardamom pods
  • 1 cinnamon stick
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds lightly crushed
  • ¼ teaspoon Nigella seeds
  • ½ teaspoon ground turmeric
  • 2 Bramley apples about 550g, about 850g, peeled, cored and chopped 4 ripe mangoes, peeled and chopped
  • 4 ripe mangoes about 850g, peeled and diced
  • ½ a large red chilli seeds in, finely sliced
  • 350 ml white wine vinegar
  • 350 g light brown soft sugar
  • 1 teaspoon salt


  1. Heat the oil in a casserole dish (or large pan) over a high heat. After a minute, add the onion and fry for 2 minutes, stirring regularly.
  2. Once the onion has softened a little, add in the ginger and cook, giving the contents of the pan a good stir every 30 seconds or so.
  3. After 5 minutes, or once the onion slices are golden, stir in the cardamom pods, cinnamon stick, cumin seeds, coriander seeds and Nigella seeds. Fry until toasted.
  4. Stir in the turmeric, add the apple and pour in 350ml water. Cook, covered, for 10 minutes.
  5. Add in the mango and chilli, stir then cover and cook for a further 20 minutes.
  6. Pour in the vinegar, sugar and salt, stir then leave to simmer uncovered for 30 minutes. Stir frequently until the mixture has thickened. Spoon into sterilised jars.