
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.

Ingredients
- 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
Instructions
- 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.
Notes
Please rate and review this recipe or ask me a question about it.
Have a recipe to share?
Send me your recipe and you could be featured on this site.
Disclaimer - Nutritional information is provided as a guide only
Nutrition
Related Articles
Rhubarb and Gin Crumble
This is my rhubarb and gin custard slice with wattleseed and walnut crumble. This dessert is inspired by my rhubarb gimlet that I created for world gin day today. This is an absolutely delicious desert that brings together the beautiful native ingredients from Archie...
Skansk Kalops (Swedish Beef Stew)
This is my version of Skånsk kalops which is a very simple, traditional Swedish Beef Stew with Onions, Allspice and Carrots. I have used Beef short ribs in my stew as I love the gelatinous texture you get and super tender beef when it is slow cooked. The Allspice...
Smoky Blue Cocktail
This is a drink that definitely impressed as part of Australian Cocktail Month. It took me back to fruit tingle days in Brisbane at City Rowers Nightclub – but this was waaaay better! It was made at La Costa in Fortitude Valley Brisbane and called Oceano Blu....