Bowen mango chutney
Bowen mango chutney with caramelized onions, apples and nigella seeds.
This is the yummiest, most delicious chutney for Christmas. It goes really well with your Christmas Ham, Turkey, or any cold meats. It is fairly mild, but has a good hit of mango, caramelised onions and acidity from the vinegar. If you can’t find nigella seeds, you can substitute with caraway seeds, black sesame seeds or celery seeds. This is an easy recipe and is great as a Christmas gift.
If you can’t find nigella seeds, you can substitute with caraway seeds, black sesame seeds or celery seeds.
- 5 large bowen mangoes or 1.2kg, peeled (1/2 green or slightly ripe work best), seeded and diced into 1cm cubes
- 2 tbsp canola oil
- 2 brown onions halved and thinly sliced
- 5 cm piece fresh ginger peeled and cut into thin strips
- 10 green cardamom pods
- 1 cinnamon stick
- 1 tsp cumin seed
- 1 tsp coriander seed lightly crushed
- 1 tsp fenugreek seeds lightly crushed
- 2 tsp black Nigella seeds
- 1 tsp ground turmeric
- 2 green apples or 500g, peeled, cored and diced into 1cm cubes
- 340 ml apple cider vinegar
- 400 g raw sugar
- 1 tsp salt
- In a large deep pot, heat the oil and fry the onion and ginger over low/medium heat until the onions are soft golden, stirring frequently, for about 8-10 minutes.
- Stir in all of the spices, except the turmeric, and fry until smelly delicious and nicely toasted.
- Add the turmeric, chopped apples and 500ml water. Cover the pan and cook for 10 mins. Stir in the chopped mango and cover and cook for 20-30 minutes until the apple is pulpy and the mango is tender.
- Pour in the vinegar, sugar and salt, then leave to simmer uncovered for 35-45 minutes, stirring frequently so it doesn’t stick until the chutney is slightly reduced, syrupy and pulpy rather than watery.
- Spoon into sterilised jars.
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Disclaimer - Nutritional information is provided as a guide only
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