Apple Mango Chutney Recipe – Hola! If you are a regular follower of my blog you may have seen me sharing two apple based recipes, and I said I will be doing a trilogy of apple recipes. This is my last in the series of apple recipes. This is Apple Mango Chutney, which can be used with Nachos or with bread (try with Paratha for yummy experience).
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What is apple mango chutney
It is a chutney made from mango and apple which tastes tangy sweet.
This recipe of chutney is not complicated. This chutney takes a bit of time to make. So if you have an hour to your hand, you can make it. Best part of this chutney is that it can be preserved for weeks. This means, you can make this chutney when you have time and use it whenever you wish.
Method to make apple mango chutney
- Heat a wide pan on low heat and add chopped Apple, Mango, chillies and ginger to it. Add 4-5 tablespoon of water and cover the pan with lid and let it cook for 8-10 minutes.
- Uncover and add sugar and salt to it. Let it cook on medium heat for 15-20 minutes until mango pieces are tender and apple pieces are pulpy.
- In another small pan, heat oil and add nigella seeds to it. Once roasted add turmeric powder and sauté for a minute. Now add this tempering to the apple & mango mixture and mix well.
- Now add cinnamon powder, roasted cumin powder and vinegar to it. Mix it well. Let it cook for 7-8 minutes until most of the water has evaporated and you get pulpy consistency.
- Add crushed cardamom seeds and mix. Switch off the heat and let it cool completely. Store in an airtight jar.
Storage suggestion for chutney
Keep this chutney refrigerated in an airtight jar. The chutney can last up to good two weeks.
Serving suggestion
Serve this chutney with nachos, or as spread on your bread.
Other apple recipes
In case you have not read apple recipes and you wish to try out some new things with apple you can try Apple Samosa, or Apple Strawberry Parcels.
If you are a chutney lover, you may like to try out :
Mint Coriander Chutney (also known as green chutney), Onion Tomato Chutney, or Coconut Chutney (Used extensively in south of India).
Lets get down to step by step recipe of this apple mango chutney.
Recipe Card
Apple Mango Chutney
Ingredients
- 4 Apple Medium Size (Peeled and Chopped)
- 2 Mango Small Size (Peeled and Chopped)
- 1 Tablespoon Ginger Grated
- 2-3 Red Chilli
- 1/3 Teaspoon Nigella Seeds / Kalonji
- 200 Grams Sugar
- 3 Tablespoon White Vinegar
- 1 Teaspoon Salt
- 1/4 Teaspoon Cinnamon Powder
- 1/3 Teaspoon Turmeric Powder
- 1 Teaspoon Roasted cumin powder
- 1/2 Teaspoon Cardamom seeds Crushed
Instructions
- Heat a wide pan on low heat and add chopped Apple, Mango, chillies and ginger to it. Add 4-5 tablespoon of water and cover the pan with lid and let it cook for 8-10 minutes.
- Uncover and add sugar and salt to it and let it cook on medium heat for 15-20 minutes until mango pieces are tender and apple pieces are pulpy.
- In another small pan, heat oil and add nigella seeds to it. Once roasted add turmeric powder and sauté for a minute. Now add this tempering to the apple & mango mixture and mix well.
- Now add cinnamon powder, roasted cumin powder and vinegar to it. Mix it well and let it cook for 7-8 minutes until most of the water is evaporated and you get pulpy consistency.
- Add crushed cardamom seeds and mix. Switch off the heat and let it cool completely. Store in an airtight jar.
Notes
- Amount of sugar depends on sweetness of fruits and your taste.
- For more tangy taste, you can use raw mangoes instead of ripen ones.
- You can keep this chutney in airtight jars for 2-3 months in fridge.
- The jars should be completely dried before storing chutney into them.