Mango Chutney with Apple

Chutney is served with cooked or roasted meat. It represents an interesting combination of fruits, vegetables, and aromatic spices, while blending sweet, salty, sour, and spicy flavors.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 70 minutes
  • Difficulty: 1
  • Spiciness: 1
  • Number of Servings: 8

Ingredients

  • 3 spoons Oil, vegetable oil, canola

  • 2 piece Onion, raw

  • pieces Ginger, fresh

  • 1 piece Spices, cinnamon, ground

  • 0.5 teaspoons Spices, coriander - seeds

  • 0.5 teaspoons Spices, cumin seeds

  • 1 teaspoon Mustard

  • 500 g Apples, rose

  • 0.5 teaspoons Spices, turmeric, ground

  • 1 kg Mango, fresh

  • 1 piece Chili peppers, red chili, fresh

  • 375 ml Vinegar, red wine

  • 400 g Sugar, white

  • 1 teaspoon Salt, table

Steps

  1. Peel the onion and slice it. Peel the mangoes and cut the flesh away from the pits. Cut it into small pieces. Peel the apples and remove the cores. Cut them into small pieces. Peel the ginger and grate it finely. Remove the stem and seeds from the chili, then chop it finely.

  2. Heat oil in a heavy-bottomed pot. Add the onion and sauté until it becomes translucent. Then add the ginger and sauté together with the onion for 8 to 10 minutes. When the onion turns golden brown, add all the spices except for the turmeric. Continue stirring and sauté for another 1 to 2 minutes.

  3. Add the apples and turmeric to the pot and pour in 500 ml of water. Cover the pot and simmer the apples for 10 minutes. Then add the mango pieces and chili, cover the pot again, and simmer the fruit over moderate heat for another 20 minutes or until the apples break down and the mango pieces soften.

  4. After 20 minutes of simmering, uncover the pot and add vinegar, sugar, and salt. Cook the chutney uncovered over moderate heat for another 30 minutes, stirring frequently towards the end to prevent it from sticking to the bottom of the pot. Once the chutney thickens, remove the pot from the heat.

  5. Fill sterilized jars with the hot chutney, seal them tightly, turn them upside down, cover with a blanket, and let the chutney cool slowly. Serve the cooled chutney with cooked or roasted meat.

Nutrition Information (Per 100g)

  • Calories: 120.9 kcal
  • Fat: 1.35 g
    • Saturated Fat: 0.09 g
  • Carbohydrates: 26.57 g
    • Sugars: 24.13 g
  • Protein: 0.09 g
  • Fiber: 0.77 g